What is the 'Steam-Chill-Bake' method of making hot wings?

This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?

baking chicken

Best Answer

I believe you're referring to my comment and it was actually referring to my answer to the question. To summarize (follow the link for specific instructions), the technique is:

Steam the wings for 10 minutes
Season, then chill them in the refrigerator for 1 hour
Bake at high temperature (450° F) for 20 minutes on each side
Toss with sauce.

Why cook them this way? Because it makes them perfectly crispy and juicy, almost like deep-fried wings (better, if you ask me). Assuming the sauce has an appropriate amount of fat (butter) then it will also bind perfectly.

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Quick Answer about "What is the 'Steam-Chill-Bake' method of making hot wings?"

Steam the wings for 10 minutes.

Season, then chill them in the refrigerator for 1 hour.

Bake at high temperature (450° F) for 20 minutes on each side.

Toss with sauce.

Should I steam wings before baking?

Before baking or frying, steam the chicken wings to get extra-crispy skin.

What is the secret to crispy chicken wings?

Place the wings on a cooking rack in a sheet pan. This lets air circulate all around the chicken pieces so that they get evenly crisp. It also lets the fat drip away from the chicken, leading to crispy, crispy, crispy skin.

How do you bake cold wings?

Preheat your oven to 350 degrees. Spread your wings on a baking sheet in a single layer. Put the wings in the oven and reheat for 10-20 minutes, or until a meat thermometer stuck in the meatiest wing reads 165 degrees. Note: Cook time varies based on the amount of wings and the temperature.

What does baking soda do to chicken wings?

Here's why it works. Baking soda is alkaline, so it raises the pH level of chicken skin, breaking down the peptide bonds and jumpstarting the browning process, meaning the wings got browner and crispier faster than they would on their own.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Huy Phan, Mikhail Nilov, Mikhail Nilov, Mikhail Nilov