When it comes to eating chicken wings, I don't have a favorite kind. I love soy sauce wings, salt water wings, buffalo wings, fried wings, etc. But when it comes to cooking chicken wings, I only know 1 trick: Barbecue-style. Unfortunately I am not entirely sure the oven @ my place is safe to use. Now what?
I brought up my dilemma with my mom & this is what she said: "marinate the wings over night in salt & white pepper. Next day, steam them as you cook rice in the rice cooker." Say what?!?
I was totally not convinced after our conversation; but what other choice do I have? I need real food for dinner & I don't have any fancy schmancy condiments. Salt & white pepper it is.
Here is what happened the nights before...
Defrost as many chicken wings as you wish to cook. I used the kind where the wing & the drum stick are separated.
Rinse the defrosted chicken wings under cold water & pat them dry with paper towels.
In a large bowl, generously sprinkle in salt & white pepper. You might want to move the wings around to make sure that every wing is treated equal.
Using your hands, give the chicken wings a massage so to spread the salt/pepper evenly around.
Cover the bowl with some plastic wrap & store in the fridge over night
When I was ready to make dinner...
Take the chicken wings out of the fridge & place them in a plate in 1 layer.
Put the plate in the steamer attachment of the rice cooker & push cook.
That's all there is to it! This took about 20 minutes which I spent drafting this blog post. The finished product was absolutely delicious and the wings were uber juicy. A bonus - if you like, mix the chicken juice/sauce in the plate with the rice to give it some flavor.
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