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Par-boiling and then baked chicken wings?

post #1 of 13
Thread Starter 
I've been reading up on how to make healthier wings rather than the conventional deep fry method, and it seems boiling the wings for 8-10 minutes, cooling and then drying, and then baking 400-425 F seems to create a crispy but healthier version of the wing.
Albeit I'm sure it won't be as crispy or as delicious when compared to the deep fried versions of the wing, I would much rather make something healthier.

Has anyone tried this and can give comments or advice? I've read many recipes and they all seem to be the same in regards to the technique.

Thanks to all in advance! smile.gif

Edit:

I will take any advice on how to oven bake them for an optimal crisp without bathing in a container of oil.
Edited by animebomber - 1/12/13 at 5:20am
post #2 of 13
I take the wings salt them and let them rest on the counter for 20 minutes. Then pat them dry with paper towels, then into a preheated 425°F convection oven if you have one. Turn them over halfway into cooking, they will get nice and crispy for you icon14.gif
post #3 of 13
given that I end up with more oil that I started with, I wouldn't be surprised if the deep fried version has no more fat than the baked version. You render out the fat in the deep fryer when you make them crispy.


plus you need butter in the sauce to make it them worth while.



Worry about carbs and enjoy your crispy wings.
post #4 of 13
I "oven fry" wings all the time and get crispy skin.

I have tried the boiling method (more accurately, steaming per Alton Brown), and found that it wasn't worth the hassle, as they were any more crispy than the way I normally do it.

I cut up the wings into sections and line them in a single layer in a large Pyrex tray. I put them in a 425 oven for about 15-20 minutes, and then drain off the rendered fat (saving some of it). I then baste the top of the wings with some of the saved fat (or you could use a small amount of butter). After that, I sprinkle them with salt and garlic powder and put them back in the oven at 450 for another 15 minutes or so until the chicken is cooked thru and the skin crisps. If need be, for the last 5 minutes you can turn the oven on broil, but you have to watch them carefully so they don't burn.

You can then toss them in the sauce of your choosing and serve.

One time, because of Mike's suggestion, I put them on a rack in the Pyrex tray instead of directly on the tray itself. It made no difference at all other than the rack was a major pain in the arse to clean afterward, so I won't do that again.
post #5 of 13
"Froil" them...(Mom's term)
Broiler on low (or whatever works in your oven), wings (or thighs, or whatever...I like thighs) on a pan set on a lower rack. This is kinda trial and error, the point being you get direct heat from above (and obviously some residual) which crisps things up but not too quickly. They cook through a little slower (cause the rack's lower) but still crispy.
post #6 of 13
I'll probably get killed for this in here, but I par boil my chicken thighs prior to grilling on the BBQ.

Par boil them for about 10 minutes or so, then let them cool down (overnight in the fridge usually).

I remove the skin (better for my heart), and then coat with Creole seasoning. Pop 'em on the grille, and when the outside is done perfectly, the inside is done as well.

After bypass surgery, I'm forced to find healthier ways to cook. These are the best thighs I've had, before or since. Nice and moist, even without the skin.

I know it's not quite the same as wings, but I think your method would be similar, and come out good.
post #7 of 13
Quote:
Originally Posted by stripersurfster View Post

I'll probably get killed for this in here, but I par boil my chicken thighs prior to grilling on the BBQ.

Par boil them for about 10 minutes or so, then let them cool down (overnight in the fridge usually).

I remove the skin (better for my heart), and then coat with Creole seasoning. Pop 'em on the grille, and when the outside is done perfectly, the inside is done as well.

After bypass surgery, I'm forced to find healthier ways to cook. These are the best thighs I've had, before or since. Nice and moist, even without the skin.

I know it's not quite the same as wings, but I think your method would be similar, and come out good.

Pulling the skin makes a lot of sense, they skin is loaded with fat. Turn them upside down and you can remove the pockets of fat.


No need to par boil. just cook them longer over indirect heat, and they will render that fat without losing flavor
post #8 of 13
Quote:
Originally Posted by stripersurfster View Post

I'll probably get killed for this in here, but I par boil my chicken thighs prior to grilling on the BBQ.

Par boil them for about 10 minutes or so, then let them cool down (overnight in the fridge usually).

I remove the skin (better for my heart), and then coat with Creole seasoning. Pop 'em on the grille, and when the outside is done perfectly, the inside is done as well.

After bypass surgery, I'm forced to find healthier ways to cook. These are the best thighs I've had, before or since. Nice and moist, even without the skin.

I know it's not quite the same as wings, but I think your method would be similar, and come out good.

I agree-- For fried chicken, I want the skin, but for grilling, I use paper towels to yank off the skin of the legs and thighs, then season and/or marinate, then grill. I never grill chicken w/ skin.
post #9 of 13
Grilling chicken with skin is hard and not very intuitive. In order to get crispy skin on the grill you need to cook a long time with low heat. Render out that fat and then you get crispy on the grill. If you cook hot you get flare ups and burnt skin.
post #10 of 13
Thread Starter 
Thanks for all the advice guys, I managed to obtain a pretty decent crisp using the oven.

I segmented all the wing and then towel dried each section.
I then made some seasoning using combination of baking powder, white pepper, black pepper, garlic powder, and salt. Approx. 1 part baking powder to 1 part everything else
Dusted all the segments using the seasoning, and rubbed in the seasoning. Wings should be dry to the touch after dusting/rubbing in.
Preheat. Layer wings. 400 F and flip after 30 minutes. Keep an eye on the wings after 15 more minutes until crisp.

Easy peezy. I will try the parboiled method later and report back.
post #11 of 13
healthiest wings you can make ( before the sauce)

portion wings
pat dry
pace raised baking cooling rack on top of cookie sheet (yup our wife is going to love this)
place portioned wings on top of cooling rack/ cookie sheet
400 for 40 mnutes

fat from the wings will fall through the cooling rack and on the cookie sheet

toss in sauce
post #12 of 13

There really is no such thing as healthy wings.  If you are going to eat wings just make em however you want. 

post #13 of 13
Quote:
Originally Posted by jim sylvester View Post

healthiest wings you can make ( before the sauce)

portion wings
pat dry
pace raised baking cooling rack on top of cookie sheet (yup our wife is going to love this)
place portioned wings on top of cooling rack/ cookie sheet
400 for 40 mnutes

fat from the wings will fall through the cooling rack and on the cookie sheet

toss in sauce

Use a non-stick cooing rack like I have icon14.gif Don't use an uncoated rack like SIM uses frown.gif
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