The Best Crispy Chicken Wings: How to Parboil Chicken Wings for the Crispiest Skin Ever by Donna John
Parboiling chicken wings before baking them did not sound right to me. But after trying it, the results proved me wrong. Serve this crispy oven-baked chicken wings recipe as is with sauce on the side or toss with your favorite sauce before serving. This char siu sauce recipe was a hit with my family.
- chicken wings
Here's how to do it:
Bring a pot of salted water to boil. Add the chicken wings, reduce heat and simmer for 7 minutes. Drain.
Put the chicken wings on paper towels and allow to sit a few minutes to absorb the water and dry the skin.
Transfer the chicken wings to a sheet pan.
Bake in a preheated 450-degree F oven for about 20-25 minutes. Turn them over and continue to bake until crisp and golden, about 7-10 more minutes. (This will depend on the size of your wings. Do not overcook.)
If adding sauce, put the wings into a bowl and pour the sauce over the wings. Toss to coat.
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