Felllow elders of Stella, we discussed every way to cook chicken wings. Remember back as far as our confit thread. I came across a few articles where chefs advocate steaming before the 1st (fry/bake/sous vide) in what be a three stage process. They said that steaming renders the fat, allowing for easier crisping.
Does steaming not also cook the meat which would result in triple cooking the meat, seems a bit harsh on the protein?
