From time to time, we think it necessary to pick up that latest and great kitchen gadget; You know, that new one that’s on TV now? It’ll replace a drawer full of tools for just 3 easy payments of $9.95! Sadly, nearly none of these kind of products deliver on their promises, and most are useless garbage. So, like me, most of you have a cabinet or cupboard or drawer full of equipment that you really only pull out once in a blue moon.
While the allure of single-tasking equipment prevails, sometimes you have useful equipment stashed away somewhere and you don’t even realize it. For me, that crown goes to the pressure cooker.
I know I got a pressure cooker from my grandmother at one point or another, but I don’t remember when or why. Or I saved it from a yard sale pile somewhere. Definitely one of the two. Either way, it’s sat in a cupboard or basement ever since because I really just had no idea what to do with it. The more I’ve read though, the more it seems to be a multi-tasker as useful as an immersion circulator. Adding pressure to heat drastically reduces the time needed to prepare traditionally very long cooked items; Soups stews and stocks in a fraction of the time. As always, Kenji at The Food Lab has a great piece on pressure cookers and how useful they are.
Pressure cooking can also make quick work of tough cuts of meat, and I knew just what would do the trick.
I’ve made no secret that I’m a big fan of Chefsteps. The Seattle-based site creates amazing recipes and videos, giving detailed instructions and exploring some of the science behind why food works the way it does. Their recipe for chicken wings has always intrigued me, largely for its utilization of of a pressure cooker. Cooking wings before they hit the fryer is a no-brainer, but pressure cooking is probably the only way I hadn’t tried it before.
In just 15 minutes, an otherwise difficult piece of poultry becomes luscious and tender. So tender in fact, that you can actually remove bones and bits of cartilage that would normally get in the way when trying to eat them. A quick dusting of cornstarch before frying keeps the skin from getting soggy when drenched in your favorite hot sauce. I went into this recipe thinking “Okay, wings can only get so good. There’s really only so much you can do.” Without exaggeration, I may never make wings any other way again.
Pressure Cooked Chicken Wings, adapted from Chefsteps
makes 2 pounds
- Chicken wings, tips removed, split, 2 pounds
- Water, about 1 cup
- Cornstarch, as needed
- Canola Oil, for frying
- Kosher Salt, to taste
- Buffalo-Style Wing Sauce, as needed (recipe follows)
Add chicken wings and water to pressure cooker and seal. Over medium-high heat, bring cooker to pressure. Reduce heat to medium-low and cook for 15 minutes. Remove from heat and allow to depressurize naturally. Transfer wings to a wire rack-lined sheet tray, discarding water. Remove cartilage from wings and drum pieces, and remove small loose bone from wing pieces. Allow to chill 2 hours. In a heavy-bottomed pot, preheat 4 inches of canola oil to 400F. Toss wings lightly in cornstarch to cover completely, shaking to remove excess cornstarch. Fry wings until crispy, about 2 minutes. Transfer to a paper towel- lined bowl to drain excess oil. Season with kosher salt. Toss wings liberally in sauce and serve with ranch or blue cheese and celery.
Buffalo-Style Wing Sauce
makes about 2 cups
- Frank’s Red Hot Sauce, 1 cup
- Butter, unsalted, 1 1/2 sticks (12 tablespoons)
Combine hot sauce and butter. Heat oven medium heat until butter is completely melted. Mix to combine evenly.
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