poultry essentials: parboiled/baked crispy wings

How To Make poultry essentials: parboiled/baked crispy wings

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  1

  PREP/PREPARE
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  2

  You will need a pot or pan to parboil the wings, and a parchment-lined baking sheet. If you have a wire rack, use it.
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  3

  Gather your ingredients (mise en place).
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  4

  Add some water to a pot or high-sided pan, then stir in the baking soda, and bring up to a lite boil. Then add the wings, and boil for 6 – 7 minutes.
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  5

  Remove from the water, dry off, and while still warm, lay them on a parchment-lined baking sheet, fitted with a wire rack (if you have one), and let them sit for about 10 minutes.
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  The warmth from the boiling water, will help in the evaporation process. We want the skins to be as dry as possible.
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  While the wings are resting, set a rack in the middle position, and preheat the oven to 450f (230c).
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  Add the wings to the preheated oven and bake them for about 25 – 25 minutes, or until nice and crispy brown.
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  If you are not using a wire rack, flip the wings over in the last 8 – 10 minutes of baking.
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  10

  While the wings are baking add the sauce ingredients to a small pan, bring up to a simmer, then reduce and keep warm.
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  When finished baking, toss the wings until completely coated in the sauce.
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  An alternate way to serve these is to put the sauce into a bowl and allow folks to dip them.
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  PLATE/PRESENT
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  Serve while nice and hot with a few beers, and plenty of napkins.
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  Keep the faith, and keep cooking.
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