Cut the Calories but not the Taste
I’m a big fan of chicken wings. Such a big fan that I’ve been known to make a trip to the grocery store just to buy half a dozen (or more) from the salad bar.
The problem with chicken wings, of course, is that fact that they are fried. My mouth sure loves that, but my waistline doesn’t. So what to do?
Here’s a simple recipe that gives an alternative to frying. The steaming and sautéing technique keeps them moist without any danger of overcooking, and you don’t end up with all the fat that gets added by frying. Since I’m not a blue cheese fan, I either substitute with feta or do without.
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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