Poultry Essentials: Par-Boiled, High-Heat Wings
Andy Anderson !
Works for me…
I was going to call this: Just Another Wing Recipe, but after much contemplation and soul searching, I decided that would not be the greatest name.
This recipe is not so much about the sauce I am using; as it is the method I used to get them super crispy without deep frying.
FYI: It made for a brilliant breakfast :-)
So, you ready… Let’s get into the kitchen.
·salt, kosher variety, for the par boiling
1 Tbspflour, all purpose variety
1 tsppaprika, hot or mild, your choice
1 pinchcayenne pepper
1 Tbspsweet butter, unsalted, melted
1 Tbspfrank’s hot sauce
1 tspapple-cider vinegar
How to Make Poultry Essentials: Par-Boiled, High-Heat Wings
- In all of the wing recipes that I have posted here on Just-a-Pinch. My goal was to get a deep-fried crispiness to the wings, without deep frying. I have used salt extraction, baking soda, overnight dry out in the fridge, the double-bake method… The list goes on and on. This method is unique in its simplicity, and speed.