Poultry Essentials: Par-Boiled, High-Heat Wings

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2. Appetizer
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poultry essentials: par-boiled, high-heat wings Be the first to rate it! 35 Pinches 15 Photos Andy Anderson ! Wichita, KS Updated on Apr 12, 2019

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.

Pinch It! Rate Edit Share Print p Share on Facebook Share on Pinterest Share on X Share in Email prep time 10 Min cook time 25 Min method Bake yield Several

Ingredients

• PLAN/PURCHASE
• 12 - chicken wings
• - salt, kosher variety, for the par boiling
• 1 tablespoon flour, all purpose variety
• 1 teaspoon paprika, hot or mild, your choice
• 1 pinch cayenne pepper
• OPTIONAL SAUCE
• 1 tablespoon sweet butter, unsalted, melted
• 1 tablespoon frank’s hot sauce
• 1 teaspoon apple-cider vinegar

How To Make poultry essentials: par-boiled, high-heat wings

• Step 1 PREP/PREPARE
• Step 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.
• Step 3 Gather your ingredients (mise en place).
• Step 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.
• Step 5 Remove from the water, and place on paper towels to dry, about 30 minutes.
• Step 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.
• Step 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.
• Step 8 While the wings are drying out, place a rack in the bottom position, and preheat the oven to 450f (230c).
• Step 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.
• Step 10 Mix the flour, paprika, and cayenne together in a small bowl, and toss in the wings.
• Step 11 Chef’s Note: We are not trying to bread these wings; just give them a light dusting.
• Step 12 Place the dusted wings on a parchment-lined baking sheet, fitted with a wire rack.
• Step 13 Place in the preheated oven, until browned, and crispy, about 22 – 25 minutes.
• Step 14 PLATE/PRESENT
• Step 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.
• Step 16 Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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Tag: #Quick & Easy Tag: #For Kids Category: Poultry Appetizers Ingredient: Chicken Diet: Wheat Free Diet: Soy Free Method: Bake Culture: American

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