Up Next
Back to Show
ChefSteps
Chicken Wings
Season 2014
Episode 19
These wings are ridiculously easy to prepare. Pressure-cooking tenderizes the meat very quickly, and a dusting of cornstarch before deep-frying keeps the outside crispy. We finish ours with Frank's RedHot Buffalo Wing Sauce, but you can use any sauce you like (teriyaki? mustard sauce? Sriracha?). And if you don't have a pressure cooker, don't fret. Visit chefsteps.com for an easy hack.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
1:51
Serve perfect, shell-free oysters with this easy, safe method for shucking.
3:34
I scream, you scream, we all scream for soft serve.
2:25
Juicier meat, crispier skin—we've got a whole new way to truss a chicken.
1:22
A simple sushi-chef secret for brighter, firmer, tastier fish.
1:30
One simple, foolproof technique for super-crunchy, perfect candied nuts.
2:05
These pancakes are soft and pillowy, with a mouth-watering malty flavor.
2:16
Crispy-outside, fluffy-inside, flavor-packed waffles, made from scratch.
3:21
A squishy slider bun to rival your favorite fast-food versions. (Admit it, you love 'em.)
1:21
A quick, easy, and remarkably tasty mole—in just 30 minutes.
2:01
The dreamiest, chewiest, chocolatey-chippiest, mouthwateringest cookies you ever had.
1:49
Give the most misunderstood tool in your kitchen a second chance.
1:08
Corned Beef from scratch: shockingly easy, super impressive. Try it once, never look back.