The people who know me best know that I have a “thing” about chicken with bones. My partner likes to credit himself with “changing my life” [emoji eyeroll]. Truthfully, he did expose me to the greatness that is the Popeye’s fried chicken breast. The truth is, I still adamantly refused to eat wings when out with friends. They’re just never crispy enough for me. The worst thing in the world is a plate of wings that look and smell delicious and then…..chewy, gummy skin. Wing. Ruined.
Several years ago he requested that I make him wings. As a person who didn’t eat wings, at the time, it was quite a challenge. I was grossed out every step of the way. I just tossed them in the oven and then threw some sauce on them. Quite shameful, really. Fast forward a few years, I decided to play around with this whole wing-thing again.
This time, I had a bit more cooking experience under my belt and the following recipe is the recipe that you never knew you needed. These are the easiest, crispiest wings you’ve ever had without added oil or frying! The secret? PARBOILING!
I have never attempted this recipe with “party wings” or frozen wingettes. I simply buy a family pack of wings and cut them into flats and drums. It’s a little added labor but it’s worth it (and it’s cheaper, to be honest).
This recipe works for a few wings or a helluva lot of wings. Just watch the clock!
Preheat your oven to 450 degrees.
Cut your chicken into wings and flats
You’re going to boil water like you’re making pasta aka heavily salted and a rolling boil.
Boil the chicken for 8-10 minutes.
Pat dry with paper towel.
Place the chicken pieces directly onto a cookie sheet (no added oil, no foil)***
Bake for about 30 minutes.
The wings will begin to turn golden brown.
Flip the wings and bake for an additional 5-10 minutes.
Voila. They’re done.
At this point, you can toss them in your favorite sauce. Tonight, we had ginger lime sticky wings. Or you can eat them as is, but believe me, these are the perfect vehicle for some yummy sauces.
***If you’re going to eat these without a sauce, season them well with your favorite blend of herbs and spices before putting on the cookie sheet.
© 2017 by Alexa Mason. All Rights Reserved