poultry essentials: par-boiled, high-heat wings

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

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  PREP/PREPARE
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  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.
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  Gather your ingredients (mise en place).
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  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.
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  Remove from the water, and place on paper towels to dry, about 30 minutes.
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  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.
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  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.
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  While the wings are drying out, place a rack in the bottom position, and preheat the oven to 450f (230c).
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  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.
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  Mix the flour, paprika, and cayenne together in a small bowl, and toss in the wings.
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  Chef’s Note: We are not trying to bread these wings; just give them a light dusting.
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  Place the dusted wings on a parchment-lined baking sheet, fitted with a wire rack.
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  Place in the preheated oven, until browned, and crispy, about 22 – 25 minutes.
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  PLATE/PRESENT
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  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.
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  Keep the faith, and keep cooking.
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