POULTRY ESSENTIALS: PARBOILED/BAKED CRISPY WINGS

Poultry Essentials: Parboiled/Baked Crispy Wings image

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 12

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PLAN/PURCHASE
THE WINGS
1/2 teaspoon(s) baking soda
12 wings, separate the drumette from the flat, and freeze the tips for making stock
THE SAUCE
3 clove(s) garlic, minced
3 tablespoon(s) fresh clover honey
2 tablespoon(s) sweet butter, unsalted
1 tablespoon(s) tamari sauce, or liquid aminos
1 teaspoon(s) apple cider vinegar
OPTIONAL ITEMS
1/4 teaspoon(s) red pepper flakes, for kick

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.