top of page
Chicken Wings_edited.jpg

Almost Guilt-Free Wings

Serves 4 at $4.12 per serving. (Wing prices are nuts right now!)

  • 12 WHOLE Chicken Wings

  • 3 oz. Unsalted Butter

  • 1 Clove Garlic, Minced

  • 1/4 Cup of Hot Sauce (I use Hoff Sauce)

  • 1/2 tsp Kosher Salt (optional)

Quick science lesson! Did you know that the chicken wing has enough subcutaneous fat to fry itself? That's why we're going to steam them, and then bake them! 

First off, dispatch those bad boys by removing the wing tips, and then squeezing the flat and drum together. Use your knife to cut through the indentation at the top of the joint, and it'll slide clean through. Or, pay more for precut, totally up to you! 

Load a 6 qt. saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover, and bring to a boil. Place the wings into the steamer basket, cover, and steam for 10 minutes (working in batches if needed). If you don't steam for at least 10 minutes, you'll be hearing the siren song of your smoke detector when you bake... trust me. 

Have a baking sheet lined with paper towels and a cooling rack ready to go. Remove the wings from the heat and line them up on the cooling rack. Stick the wings in the fridge for at least an hour. 

Once the chill of the fridge has squeezed out more fat (just look at the paper towels) remove the paper towels and reline with parchment paper. Preheat the oven to 425 degrees farenheit (218 degrees celsius). Roast them on the middle rack of your oven for 20 minutes. Remove wings from the oven, flip, and go another 20 minutes on the other side. 

Combine the sauce ingredients in a large bowl, toss, drool (just not in the same bowl), and serve with your favorite dipping sauce!

Me? Nah, I like my wings simply sauced. 

Almost Guilt-Free Wings: Project
bottom of page