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.