Poultry Essentials: Par-Boiled, High-Heat Wings

15
Andy Anderson !

By
@ThePretentiousChef

Up all night puttering about. Around 1:30a, I decided that the world needed another chicken wing recipe.

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • 12
    chicken wings
  • ·
    salt, kosher variety, for the par boiling
  • 1 Tbsp
    flour, all purpose variety
  • 1 tsp
    paprika, hot or mild, your choice
  • 1 pinch
    cayenne pepper
  • OPTIONAL SAUCE

  • 1 Tbsp
    sweet butter, unsalted, melted
  • 1 Tbsp
    frank’s hot sauce
  • 1 tsp
    apple-cider vinegar

How to Make Poultry Essentials: Par-Boiled, High-Heat Wings

Step-by-Step

  1. PREP/PREPARE
  2. 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.
  3. Gather your ingredients (mise en place).
  4. Place a large pot of water over high heat, and bring to the boil. Then, throw in a handful of salt, toss in the wings, and let them par boil for 8 minutes.
  5. Remove from the water, and place on paper towels to dry, about 30 minutes.
  6. Chef’s Tip: The internal heat from the par boiling will help to evaporate the surface moisture. However, if you just cannot wait, you could always dry them off individually with a few paper towels. The key here is that the skin must be completely dry.
  7. Chef’s Note: Why Par Boil? Par boiling serves two purposes:
    1. It gives the wings a kick start on the cooking process.
    2. It removes some of the oil in the skin, making them crisp up in the oven.
  8. While the wings are drying out, place a rack in the bottom position, and preheat the oven to 450f (230c).
  9. Chef’s Note: At this point you can skip to the oven baking steps; however, if you wish to give them a bit of flavor, read on.
  10. Mix the flour, paprika, and cayenne together in a small bowl, and toss in the wings.
  11. Chef’s Note: We are not trying to bread these wings; just give them a light dusting.
  12. Place the dusted wings on a parchment-lined baking sheet, fitted with a wire rack.
  13. Place in the preheated oven, until browned, and crispy, about 22 – 25 minutes.
  14. PLATE/PRESENT
  15. If you are using the optional sauce, melt the butter and combine with the other ingredients, and toss the wings in it before serving. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Par-Boiled, High-Heat Wings

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Wheat Free Soy Free
Other Tags: Quick & Easy For Kids




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