Quick & Easy Steamed Chicken Wings: Juicy and Tender Every Time!
Nutritional value per serving
Calories290kcal
Carbs3gram
Fat19gram
Protein22gram
Ingredients
- Chicken wings (fresh, skin-on)500 g
- Soy sauce (light)2 tbsp
- Shaoxing wine or dry sherry (optional)1 tbsp
- Fresh ginger, sliced thinly3-4 slices
- Garlic cloves, minced2 cloves
- Spring onions (green onions), chopped finely2 pieces
- Sesame oil1 tsp
- White pepper powder1/4 tsp
- Saltto taste n/a
This quick and easy steamed chicken wings recipe is perfect for home cooks looking for a simple, flavorful dish with minimal fuss. Steaming locks in moisture, producing juicy, tender chicken wings. This recipe uses common ingredients that are budget-friendly, with a total cost approximately $7, €6, £5, or ₹520. Each serving provides around 290 kcal, making it a moderate calorie dish suitable for most diets. The recipe is beginner-friendly, requiring basic kitchen tools and around 30 minutes total time from start to finish, including prep and cooking. Safety is key — the wings must reach an internal temperature of 75°C (165°F) to ensure they are safe to eat. Avoid cross-contamination by using separate utensils for raw chicken and washing hands thoroughly. Enjoy this tasty and healthy alternative to fried chicken wings!
Preparation instructions
Prepare the Chicken Wings
1Rinse the chicken wings under cold water and pat dry thoroughly with paper towels. Dry skin helps the wings steam better without excess water.
Marinate the Wings
2Place the chicken wings in a bowl. Add soy sauce, Shaoxing wine (if using), sliced ginger, minced garlic, white pepper powder, and a pinch of salt. Toss until wings are evenly coated. Let marinate for 10 minutes at room temperature while you prepare the steamer. Marinating enhances flavor and tenderness.
Prepare Your Steamer
3Set up a steaming pot or wok with about 2 inches of water. Bring the water to a gentle boil over medium-high heat. If you don't have a dedicated steamer, use a heatproof plate on a rack inside a pot with a lid.
Arrange the Wings in the Steamer
4Place the marinated wings on a heatproof plate or shallow dish. Arrange them in a single layer to ensure even cooking. Avoid overcrowding, which can cause steaming to be uneven.
Steam the Wings
5Carefully place the plate with wings into the steamer. Cover with a lid and steam for 20-25 minutes. Check the water level periodically to avoid drying out.
Check for Doneness
6Check the internal temperature of the largest wing with a meat thermometer; it must reach 75°C (165°F) to be safe to eat. The juices should run clear and the meat should be opaque, not pink. If not done, steam for another 5 minutes and check again.
Finish and Serve
7Drizzle sesame oil over the steamed wings and sprinkle with chopped spring onions. Serve immediately while hot for best taste.
Cooking Tips
1If you don’t have a meat thermometer, cut into the thickest part of a wing to check that juices run clear and there’s no pink meat.
2Avoid rinsing cooked wings after steaming to preserve flavor and texture.
3Add a splash of chili oil or fresh chopped chili for a spicy kick.
4Use fresh ginger and garlic for best flavor; dried alternatives can be substituted but reduce the quantity.
5Keep your work station clean and use separate utensils for raw chicken to prevent cross-contamination.
Equipment Needed
- Steaming pot or wok with lid
- Heatproof plate or shallow dish
- Tongs or spatula
- Meat thermometer (highly recommended)
- Knife and chopping board
- Mixing bowl
Grocery Shopping List
- [ ] Chicken wings, 500g (~$5) - Choose fresh or well-frozen wings with no off smells.
- [ ] Soy sauce, bottle (~$2) - Use light soy sauce for best flavor balance.
- [ ] Fresh ginger (~$1) - Pick firm and unwrinkled pieces.
- [ ] Garlic (~$0.5) - Choose firm cloves without mold.
- [ ] Spring onions (~$0.5) - Look for crisp, bright green tops.
- [ ] Sesame oil (~$3 for bottle) - A little goes a long way; look for pure sesame oil.
- [ ] Shaoxing wine (optional) (~$4) - Can substitute with dry sherry if unavailable.
Total approximate cost: $7 (cost varies by location and product sizes)
FAQ
Can I use frozen chicken wings for this recipe?
Yes, frozen chicken wings can be used. Make sure to fully thaw them in the refrigerator before marinating to ensure even cooking and food safety.
How do I know when the chicken wings are fully cooked?
The safest way is to use a meat thermometer and check that the internal temperature reaches 75°C (165°F). Alternatively, you can cut into the thickest part of a wing to ensure the meat is no longer pink and the juices run clear.
What can I serve with steamed chicken wings?
Steamed chicken wings pair well with steamed rice, stir-fried vegetables, or a simple green salad for a balanced meal.
Can I add other seasonings to the marinade?
Absolutely! Feel free to add chili flakes, five-spice powder, or honey to customize the flavor to your liking.
How do I avoid cross-contamination when handling raw chicken?
Always use separate cutting boards and utensils for raw chicken. Wash your hands thoroughly after touching raw chicken and clean any surfaces that have come into contact with it using hot, soapy water or a disinfectant.