Why I Steam My Chicken Wings

Ingredients

• 2 lb Chicken Wings (about 24 whole wings, tips removed)
• 2 tsp Kosher Salt (for dry‑brining)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 1/4 cup Mirin (sweet rice wine, Japanese cooking aisle)
• 1/4 cup Brown Sugar (packed)
• 1 piece Garlic Clove (peeled and smashed)
• 1/2 bottle Frank's RedHot Sauce (about 1/2 cup, original flavor)
• 3 tbsp Unsalted Butter (cold, cut into cubes)
• 1/2 cup Sour Cream (full‑fat for creaminess)
• 1/2 cup Mayonnaise (regular, not light)
• 1 tsp Garlic Powder (for blue cheese dressing)
• 1 tsp Onion Powder (for blue cheese dressing)
• 1 tsp White Vinegar (for blue cheese dressing)
• 1 tsp Worcestershire Sauce (for blue cheese dressing)
• 1 tbsp Dijon Mustard (for blue cheese dressing)
• 1 tsp Agave Syrup (adds subtle sweetness to blue cheese dressing)
• 2 tbsp Blue Cheese Crumbles (mild crumbles, not overly pungent)
• 1 spray Cooking Spray (for air‑fryer basket and oven tray)
• 2 qt Vegetable Oil (for deep frying, high smoke point)
• 2 tbsp Water (a few drops in air‑fryer to prevent burning)

Instructions

1. Dry and Salt the Wings

   Pat the chicken wings completely dry with paper towels. Sprinkle 2 tsp kosher salt on all sides and toss to coat evenly.

   Time: PT15M

2. Refrigerate to Dry Skin

   Place the salted wings on a rack set over a tray and refrigerate uncovered for at least 1 hour (up to overnight) to further dry the skin.

   Time: PT0M

3. Steam the Wings

   Load the Sousi Kitchen Robot with two water‑filled steam baskets. Arrange the wings in a single layer (Tetris‑style) in the air‑fryer basket placed on top. Set the robot to Steam mode for 15 minutes.

   Time: PT15M

   Temperature: 100°C

4. Cool and Dry Again

   Remove the wings, let them cool on a rack for 5 minutes, then pat any surface moisture with a paper towel.

   Time: PT5M

5. Make Teriyaki Sauce

   In a small saucepan combine 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, and the smashed garlic. Bring to a hard simmer, stirring until sugar dissolves, then simmer 5 minutes. Remove from heat and let cool.

   Time: PT10M

   Temperature: Medium simmer

6. Make Buffalo Sauce

   In another saucepan bring 1/2 bottle Frank's RedHot to a gentle simmer. Whisk in 3 tbsp cold unsalted butter, one piece at a time, until fully emulsified and the sauce thickens. Cool slightly.

   Time: PT8M

   Temperature: Low simmer

7. Make Blue Cheese Dressing

   In a mixing bowl combine 1/2 cup sour cream, 1/2 cup mayo, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp white vinegar, 1 tsp Worcestershire sauce, 1 tbsp Dijon mustard, 2 tbsp blue cheese crumbles, and 1 tsp agave syrup. Mix until smooth.

   Time: PT5M

8. Air‑Fry Wings

   Preheat the Sousi to Air‑Fry mode at 420°F. Lightly spray the air‑fryer basket, place wings skin‑side up, add a few drops of water to the bottom to prevent burning. Cook for 45 minutes, rotating every 15 minutes for even browning.

   Time: PT45M

   Temperature: 420°F

9. Oven‑Bake Wings

   Preheat a conventional oven to 450°F. Spray a sheet tray, place wings skin‑side down directly on the tray (or on a wire rack for airflow). Bake for 35 minutes, flipping halfway through.

   Time: PT35M

   Temperature: 450°F

10. Deep‑Fry Wings

    Heat vegetable oil in a deep‑fry pot to 350°F. Gently lower the wings (already steamed and dried) into the oil. Fry 8‑10 minutes, turning frequently, until golden‑brown and crisp.

    Time: PT10M

    Temperature: 350°F

11. Combine Sauces

    In a large bowl whisk together equal parts of the cooled teriyaki sauce, buffalo sauce, and blue cheese dressing to create the Buffalo‑Teriyaki‑Blue sauce.

    Time: PT2M

12. Toss Wings in Sauce

    While the wings are still hot, toss each batch (air‑fried, oven‑baked, deep‑fried) in the combined sauce until evenly coated. Let rest 5 minutes so the coating sets.

    Time: PT5M

13. Serve

    Arrange the sauced wings on a serving platter or basket. Serve immediately with extra blue cheese dressing on the side if desired.

    Time: PT0M

Nutrition Facts

Calories

900

Protein

45 g

Carbohydrates

30 g

Fat

55 g

Fiber

1 g