Why I Steam My Chicken Wings
Why I Steam My Chicken Wings is a medium American recipe that serves 4. 900 calories per serving. Recipe by NOT ANOTHER COOKING SHOW on YouTube.
Prep: 40 min | Cook: 1 hr 30 min | Total: 2 hrs 30 min
Cost: $13.40 total, $3.35 per serving
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains dairy, Contains soy, Contains gluten
Allergens: Dairy (butter, blue cheese, sour cream, mayo), Soy (soy sauce), Gluten (soy sauce may contain wheat)
Ingredient Substitutions
- Instead of Kosher Salt: sea salt
- Instead of Soy Sauce: tamari
- Instead of Mirin: sweet sherry
- Instead of Brown Sugar: white sugar with molasses
- Instead of Garlic Clove: garlic powder (1/4 tsp)
- Instead of Frank's RedHot Sauce: Tabasco hot sauce
- Instead of Unsalted Butter: margarine
- Instead of Sour Cream: Greek yogurt
- Instead of Mayonnaise: aioli
- Instead of White Vinegar: apple cider vinegar
- Instead of Dijon Mustard: whole grain mustard
- Instead of Agave Syrup: honey
- Instead of Blue Cheese Crumbles: gorgonzola
- Instead of Cooking Spray: oil brush
- Instead of Vegetable Oil: canola oil
Equipment Needed
- Sousi Kitchen Robot
- Air Fryer Basket
- Oven Sheet Tray
- Wire Rack
- Deep Fry Pot or Heavy‑Bottomed Pot
- Tongs
- Mixing Bowls
- Saucepan
- Whisk
- Measuring Cups and Spoons
- Knife and Cutting Board
- Spray Bottle (for cooking spray) (optional)
- Thermometer (oil)
Critical Steps — Do Not Skip
- Drying and salting the wings thoroughly
- Refrigerating uncovered to dry the skin
- Steaming the wings to render fat and gelatinize skin starch
- Maintaining precise cooking temperatures for each method
- Tossing the hot wings quickly with the combined sauce to preserve crispness
Chef Tips from the Video
- Use a fan in the fridge to speed up skin drying if short on time
- For extra crunch, finish the air‑fried wings with a quick 2‑minute blast at 450°F
- Add a pinch of smoked paprika to the buffalo sauce for a subtle smoky note
Troubleshooting
Wings are soggy after cooking
Make sure the wings are thoroughly dried before steaming and that the steam step is exactly 15 minutes. Also, avoid overcrowding during the final cooking method.
Sauce is too thin
Simmer the teriyaki and buffalo sauces a little longer to reduce; add a teaspoon of cornstarch slurry if needed.
Skin cracks or tears when tossing in sauce
Toss gently and only for a few seconds; let the wings rest on a rack for a minute before coating.
Oil temperature drops when adding wings
Fry in small batches to keep oil temperature steady at 350°F.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat in oven or air‑fryer to restore crispness.
Freezer: Freeze uncooked, seasoned wings (pre‑steam) in a zip‑top bag for up to 2 months. Thaw overnight before cooking.
Room temperature: Do not leave cooked wings at room temperature longer than 2 hours.
Make-Ahead Tips
- Season and refrigerate wings up to 24 hours ahead
- Steam the wings a day ahead and keep them uncovered in the fridge
- Prepare all three sauces up to 2 days ahead; store each in a sealed jar in the fridge
Frequently Asked Questions
What is the cultural significance and history of crispy chicken wings in American bar food culture?
Crispy chicken wings became popular in the United States during the 1960s as a bar snack, especially after the invention of Buffalo wing sauce in Buffalo, New York. They are now a staple at sports gatherings, parties, and casual dining, symbolizing communal, finger‑food enjoyment.
What are the traditional regional variations of chicken wing preparations in the United States?
Beyond the classic Buffalo style, regions offer honey‑garlic (mid‑Atlantic), Nashville hot (South), Korean‑style glazed (West Coast), and lemon‑pepper (Midwest). Each variation reflects local flavor preferences and ingredient availability.
How is a traditional Buffalo‑Teriyaki‑Blue cheese wing served in American cuisine?
Typically the wings are tossed in a combined sauce and served hot on a platter or basket, often with extra blue cheese dressing on the side and celery sticks for contrast. The dish is meant to be eaten with hands, emphasizing crisp skin and bold flavors.
During what occasions are crispy chicken wings traditionally served in American culture?
Wings are a go‑to snack for sports games, Super Bowl parties, tailgating, casual get‑togethers, and bar nights. Their bite‑size nature makes them perfect for social settings where guests mingle while eating.
What makes the steaming step unique in the context of American wing recipes?
Steaming before high‑heat cooking is uncommon in typical American wing recipes. It pre‑renders fat and gelatinizes skin starch, creating a glass‑like surface that crisps evenly whether the wing is air‑fried, baked, or deep‑fried.
What are the most common mistakes to avoid when making these crispy chicken wings?
Common errors include not drying the wings thoroughly, skipping the steam step, overcrowding the cooking vessel, and tossing the wings in sauce while they are still wet, which can soften the crust. Follow each critical step for consistent crispness.
Why does this recipe use a steam pre‑render instead of a traditional dry‑rub before frying?
Steam gently melts sub‑cutaneous fat and gelatinizes the skin’s starches without adding moisture back into the meat. This creates a tighter skin that browns faster and stays crisp, whereas a dry rub alone leaves excess fat that can make the skin rubbery.
Can I make the wings ahead of time and store them? How should I reheat them to keep them crispy?
Yes. Season, steam, and refrigerate the raw wings up to 24 hours ahead. After cooking, store in an airtight container in the fridge for up to 3 days. Reheat in a preheated 400°F oven or air‑fryer for 5‑7 minutes to restore crispness.
What texture and appearance indicate that the wings are perfectly crispy?
The skin should be a deep golden‑brown, almost glass‑like, with a firm snap when you bite. There should be no visible oil pooling and the meat underneath should be juicy and tender, not rubbery.
What does the YouTube channel NOT ANOTHER COOKING SHOW specialize in?
The YouTube channel NOT ANOTHER COOKING SHOW specializes in practical, science‑backed home cooking tutorials that focus on technique, equipment reviews, and making restaurant‑quality dishes accessible to everyday cooks.
How does the YouTube channel NOT ANOTHER COOKING SHOW's approach to American comfort food differ from other cooking channels?
NOT ANOTHER COOKING SHOW emphasizes the underlying food science—like the steam pre‑render for wings—while many other channels rely on traditional shortcuts. The channel also integrates modern kitchen gadgets, such as the Sousi Kitchen Robot, to streamline classic comfort recipes.
Last updated: August 25, 2026
