Here’s another technique how to make crispy chicken wings in the oven. Yeah, it’s baked so there’s no need to deep-fry and yet enjoy the crispy chicken skin we all want.
Because chicken skin that feels leathery and oily is yucky. But wings that are thin and crispy are yum!
Now let’s look into the parboiling technique.
PARBOIL METHOD
To make the wings crispy, the chicken will be briefly simmered in water and salt to cook off excess fat before it goes to the oven. When the wings are rid of excess fat, we get a thin layer of skin that crisps up beautifully in the oven.
As mentioned, [parboiling] “helps get rid of some excess fat, so wings are crispier”.
It’s an additional step but the outcome is well worth your time and effort. You only need to do a couple of things before the chicken hit the oven —
- Simmer the wings in salted water for 7 minutes.
- Drain and dry it thoroughly with paper towels to remove as much water as possible.
The recipe here is adapted from Joanne Ozug of Fifteen Spatulas food blog.
BROIL
The only thing I did differently was place the wings under the broiler for about 6 minutes after the chicken was cooked.
It’s up to you if you’d like to do this but if you choose to, I suggest broiling it under 6 minutes and looking for visual cues. If the skin is browning too quickly then remove it from the oven immediately and check to prevent overcooking.
TECHNIQUE HELPS
In the photo, you might have noticed the charred edges on the chicken due to broiling, which in my opinion gave it more flavour and crunch!
At the end of the day, you’ll thank yourself for using techniques in making your food taste great. Know you’re just a step away from eating a sad-looking chicken to devouring one that’s finger-licking good!
For another technique, see Honey Sriracha Chicken Wings recipe.
How To Make Crispy Baked Chicken Wings
Crispy Baked Chicken Wings
Ingredients
- 1 kg (2 lbs) chicken wings
- water
- salt
Instructions
- Preheat the oven to 230 C (450 C).
- Bring a large pot of water to a boil and add a generous amount of salt. Make it salty enough like seawater.
- Place the chicken wings and reduce to a simmer. Cook for 7 minutes.
- Using a colander, drain the wings completely and leave for a few minutes to allow the steam to evaporate. Then dry thoroughly with paper towels. It's important to rid the chicken of excess moisture.
- Arrange the wings in a single layer on a baking sheet pan, skin side up.
- Bake on a preheated oven for 25 mins. Flip the wings and bake for another 7 -10 mins. Set the oven to broil and let the wings crisp up under the broiler for 3 - 4 mins or until golden brown. Watch carefully while you broil the wings to avoid overcooking.
- Serve as is or with your favorite sauce while hot.