Real Recipes From Real Home Cooks ®

poultry essentials: par-boiled, high-heat wings

Recipe by
Andy Anderson !
Wichita, KS

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.

yield serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For poultry essentials: par-boiled, high-heat wings

  • 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
  • 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

  • 1
  • 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
  • So yummy
    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.
  • So yummy
    Keep the faith, and keep cooking.

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