Poultry Essentials Parboiledbaked Crispy Wings Recipes

SIMPLE BOIL AND BAKE CRISPY CHICKEN WINGS

Steps:

• Boil wings in a large pot of water for about 15 minutes.
• Broil wings in oven for about 5-10 minutes per side depending on how your oven works) until nicely browned and crisp.
• I put the bbq sauce in the bottom of a big metal bowl and keep it on the stove near the oven vent so that is warms up a bit.
• Remove the wings from the oven and pat with paper towels to remove more grease if necessary (I bake mine on parchment paper, so that absorbs some of the grease for me).
• Toss wings in bowl with bbq sauce (or any sauce you want) until well covered.

POULTRY ESSENTIALS:CRISPY OVEN-BAKED CHICKEN WINGS

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the salt to the water, and brine the chicken wings for 3 - 4 hours.
• Remove from the brine rinse, and place on a wire rack, fitted into a baking sheet.
• Place in the refrigerator overnight to air dry.
• Place a rack in the middle position, and preheat the oven to 400f (205c).
• Toss the air-dried wings in a bowl with the grapeseed oil, salt and pepper.
• Place the wings on a parchment-lined baking sheet, fitted with a wire rack.
• Place the wings in the preheated oven, and bake until beginning to brown, about 35 - 40 minutes.
• While the wings are baking, add all the sauce ingredients to a small saucepan, over medium-low heat.
• Cover and allow to simmer for 20 minutes.
• Remove from heat, and strain, to separate the solids from the sauce.
• Return the strained liquid to the pan, and place over medium heat.
• Allow to simmer until it begins to thicken, about 5 - 8 minutes.
• Chef's Note: The consistency of the sauce should be like maple syrup.
• Remove the wings, and toss with the sauce.
• Place the wings back on the baking sheet, and return to the oven for 5 - 7 minutes.
• Chef's Note: Halfway through the baking process open the oven, and brush with the remaining sauce.
• Bake until the wings are a golden brown.
• PLATE/PRESENT
• Serve while still nice and warm. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: PARBOILED/BAKED CRISPY WINGS

Steps:

• PREP/PREPARE
• 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.
• Gather your ingredients (mise en place).
• 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.
• 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.
• The warmth from the boiling water, will help in the evaporation process. We want the skins to be as dry as possible.
• While the wings are resting, set a rack in the middle position, and preheat the oven to 450f (230c).
• Add the wings to the preheated oven and bake them for about 25 - 25 minutes, or until nice and crispy brown.
• If you are not using a wire rack, flip the wings over in the last 8 - 10 minutes of baking.
• While the wings are baking add the sauce ingredients to a small pan, bring up to a simmer, then reduce and keep warm.
• When finished baking, toss the wings until completely coated in the sauce.
• An alternate way to serve these is to put the sauce into a bowl and allow folks to dip them.
• PLATE/PRESENT
• Serve while nice and hot with a few beers, and plenty of napkins.
• Keep the faith, and keep cooking.