How to Parboil Chicken Wings

close up of parboiled and then baked chicken wings.

Learn how to parboil chicken wings, it’s easy, and it cuts down cooking time. Bake, grill, or deep-fry the wings after parboiling to make them crispy and delicious.

Course Appetizer

Cuisine American

Prep Time 2

Cook Time 10

Servings servings

Calories 258kcal

Author Adina

Equipment

Large pot
Slotted spoon

Ingredients

8 whole chicken wings or 16 split wings
1 tablespoon coarse sea salt or ½ tablespoon fine sea salt or Kosher, Note 1
5 black peppercorns or ½ teaspoon coarsely ground black pepper

Instructions

Bring a large pot of water to a boil. Dissolve the salt or chicken stock cube in the boiling water, add pepper.
1 tablespoon coarse sea salt or stock cube + 5 black peppercorns
Add the chicken wings carefully.
8 whole chicken wings
Parboil for 8 minutes if the wings are split and for 10 minutes if they are whole. Remove with a slotted spoon.
Dry well before rubbing them with spices.
Cook them until done; the internal temperature should be 165 degrees Fahrenheit/ 74 degrees Celsius. You can either bake (Note 2), grill (Note 3), or deep-fry (Note 4) parboiled chicken wings.

Notes

Alternatively, use 1 chicken stock cube (or 1 teaspoon of stock powder or paste)
Bake for 20-30 minutes at 450 degrees Fahrenheit/ 230 degrees Celsius or until cooked through and crispy. Check with a meat thermometer. Cook on a lined baking sheet fitted with a wire rack.
Grill: 15-20 minutes on medium heat or until slightly charred and crispy. Flip regularly to ensure that they are cooked through.
Deep-fry: 10-15 minutes. Fry them in a large pan, in batches. Fill vegetable oil in the pan, about 3 inches/ 7 cm deep. Heat the oil until it reaches 350 degrees Fahrenheit/ 180 degrees Celsius. Dry the chicken pieces thoroughly. Fry until golden brown and crispy. Place on kitchen towels to remove the excess fat.

Nutrition