BY Karen H
Crispy Chicken Wings
These wings are baked without any breading, using a unique steaming method that results in a crispier skin. These are a hit with children and adults alike.
5
INGREDIENTS
- Whole chicken wings or buffalo wings (wings and drumettes detached)
- Paper towels (for draining)
- Parchment paper (for baking)
INSTRUCTIONS
- Place the wings in a colander and set it over a large pot with 1 inch of boiling water. Cover and steam for 10 minutes.
- Transfer the wings to a baking sheet lined with paper towels. Let cool, then refrigerate for at least 1 hour.
- Preheat the oven to 400°F. Remove paper towels and line the baking sheet with parchment paper.
- Bake the wings for 40 minutes, turning halfway through.
TIPS & VARIATIONS
- Serving Size: Plan for 1–1½ lbs of wings per person.
This is the first time I've ever steamed wings. I didn't know what to expect, but they came out crispy and tasted great!
