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1
Set a large pot about 2/3 full of water on high heat to a boil.
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2
Salt the water like you would for pasta, if you desire.
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3
Clean/prep your chicken wings.
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4
You can leave them whole, tip them or separate them, your choice.
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5
Spray your baking sheet with spray oil, or oil it up however you normally would.
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6
Once the water starts to boil (rolling boil) place as many wings in that will comfortably fit and covered by the water.
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7
Bring water back to boil, boil for 8-10 minutes
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8
Remove and place on baking sheet without overlapping.
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9
Repeat boiling steps if required to finish up all the wings.
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10
If you have the time, place in refrigerator for an hour or two to allow to dry, or if time is lacking, let sit until relatively dry if possible.
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11
Depending on how long you can allow parboiled wings to dry, preheat oven to 450F
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12
Salt and pepper your wings, place on middle rack in oven
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13
Cook for about 25-30 minutes, remove and flip all of them over.
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14
Do not skip this step.
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15
The skin side in contact with the baking sheet gets the crispy, so this is important
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16
Bake for another 5-10 minutes
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17
Remove and sauce them up, or serve as is if you like them plain
