How to Make Light Chicken Wings
Chicken wings are a real crowd pleaser, whether you’re catering a tailgate party, bring appetizers to a function, or just want a snack. There’s so many ways to make them, each better than the last. The problem, though, is they can be heavy on calories. Not something any of us need.
Here’s a recipe that gives us a way around that problem. It may take a little work, but the two-step process of steaming, then sautéing, will give you perfectly done, moist and tender chicken wings. Without all the fat that sneaks in if you use the breading and frying method. Add your spices and sauces, and everyone will be happy.
20 chicken drumettes, skinned
1/4 cup canola oil
3 tablespoons minced garlic
2 tablespoons minced fresh chives
3 tablespoons hot pepper sauce (such as Frank’s)
1/8 teaspoon ground red pepper
1.5 ounces blue cheese, crumbled (1/3 cup)
1. Add water to a Dutch oven to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer; cool. Pat dry.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides. Add garlic and chives to pan; sauté 30 seconds, stirring constantly. Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.
3. Combine pepper sauce and ground red pepper. Drizzle pepper mixture over chicken; toss to coat. Sprinkle with cheese.
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