The more I thought about just how much content that is, the
more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a
different kind of disbelief came over me as I considered all the dishes I’ve
still not done.
After all these hundreds and hundreds of recipes, I still
have not done things like risotto, goulash, blue cheese dressing, calamari, or
beef Wellington; just to name a few. Anyway, it was an interesting and
introspective ten minutes, sitting there watching the upload progress bar
slowly move across the screen, thinking about what I had done, and how much I
still needed to do.
One reason it’s hard to get a crispy-crusty coating on a
wing in the oven is all the moisture that leaks out during the initial phase of
baking. Here, we are parboiling the wings in a very flavorful liquid, which not
only helped season the chicken, but also produced a surface texture in the oven
that your guests will swear came straight out of a deep fryer. I hope you give
these a try soon, and as always, and for the 800th time, enjoy!
Ingredients for 5 pounds of wings (about 48 pieces):
3 quarts cold water
1/4 cup salt
1/3 cup balsamic vinegar
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried rosemary
4 to 5 pounds of chicken wing sections
8-10 cloves garlic plus big pinch of salt
3 or 4 tbsp olive oil, or as needed
1 tbsp freshly ground black pepper
2 tsp red pepper flakes, or to taste (obviously you can add
cayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs
2 tbsp fine breadcrumbs
about 1 cup of very finely and freshly grated
Parmigiano-Reggiano cheese
81 comments:
This looks so good! I think I'll do a trial half batch this weekend to test for Super Bowl Sunday. Congrats on 800 and let's see 800 more!
Chef John, this looks amazing! Would this recommend this par-boiling method for the other oven-fry recipes too?
I would think it should work with any oven-fried method. Give it a try!
Happy 800th! maybe it's time for Mozo to make a comeback(a guest appearance)
Happy 800! Thank you! Here's to many, many more!
800 more, please !!!
Lol. Prob too salty to eat, but maybe boil some pasta in it.
I admire you so much, have a dvd I ordered, gave you a little money at some point. It will never be enough because of how many times I have wowed family and friends with what are your recipes. There may be things you have yet to do and I look forward to each and every upload....
Regarding Beef Wellington. I say Chef Ramsey does the best, isn't it his signature dish? I challenge thee to come up with one better ;)
Thank you Chef John, for all you do...
Thanks to Chef Jon, I find all recipes man-pleasing. My husband thanks you.
These wings look amazing!
-Chef
Love the recopies, the Potato au Gratin w/sottocenere made our holidays. Question, can we parboil chicken tenders, cut into bites, or are the bone-in wings necessary? I guess what I am asking is will they become too tender. Anyway, first time long time, found you from your pizza crust via wolfgang puck pizza dough. Keep us fed, we think you are the best.
-Chef
First time long time. Question, if we use chicken breast tenders and cut into bits, is it ok to parbroil them? I am concerned about the meat becoming too tender without the bone-in wings as my wife won't de-bone..um-ify them. If you get a chance let me know. BTW, your potatoes au gratin al la sottocenere was a hit for our holidays. Thanks for the recipies, Happy New Year!
800 recipes!
You are the "person I respect".
I hope you will continue to make us happy!
Anyway,congratulations one 800 recipes.
Thanks all!
Bryan, this recipe is only for wings. without the bones and skin, this technique won't really work. The post boiling may work ok, but no promises. ;)
I'm thrilled that you feel like you have lots more vids to do, Chef, cuz that means you will be doing this for a long time to come, right? I hope to be reading about it when you hit 1,000--2,000--3,000 and more! Huge fan of the site and am trying to catch up on all 800 (since I just discovered the blog this past year). I watch several a day--so I will eventually see em all, I hope! ;)
These wings look AWESOME! Garlic Parm is one of my favorite ways to get the delivered wings (from the big Pizza/Wing chain that does flavored wings). I bet these blow those right out of the water! I will for sure have to try this one :) I love that there is no flipping em on the oven pan!
And OMG yes please on the showing us Bleu Cheese dressing, BTW!
<3 ya Chef! Keep on posting those vids!
Wow! I used drumsticks instead wings and it still worked great. Being larger, I had to toss them rather than ise a spatula. I reduced then used the left over liquid for quinoa instead of water and I par boiling broccoli and cauliflower before roasting them. What a great, tasty and simple meal!
Congrats on your 800th post! I was never interested in cooking until I came across your blog. Now I'm hooked. Thank you!
Hello Chef John, first of all thanks for all your hard work, 800 recipes and counting!
Now a question, the 15 mins parboiling time, does it already cook the wings through? I'm the only one who eats chicken wings in my family so... if I make 6 or so of these, is it still 15 mins or how do I see if they are ready? The baking time should be reduced too... Right?
they are close to cooked after 15. Time for fewer is the same. Maybe a few minutes less in oven, but not much.
I am cooking the wings now...can't wait to see and taste how they will turn out!
Can you make calzones?
Thanks!
Congratulations on 800 Chef! I've probably made 50 of your recipes so far. All have been fantastic. Thank you for making me a better cook!
Best
Steve
Chef John- 800 videos -an amazing feat!!! You have impacted the culinary world in a unique & meaningful way! Celebrate Chef! We celebrate you!!! So now, I want a Chef John apron!
Thanks again everyone!!
I have been watching your blog for years now and I love how you can still continuously bring out great recipes one after the other!
I would love to support you, do you have any videos or books that you are releasing?
Would it be okay to use drumsticks instead of wings?
Can't wait to try this recipe!
congratulations on the 800th recipe. Been a big fan for a long time. THX
Chef John,
Love your recipes. I am wondering if you can recommend a good online restaurant supply to buy quality products from?
Thanks
Chef John,
Love your recipes. Had these wings last evening with some homemade pizza using you no knead crust. Great for the football games.
I was wondering if you could recommend a good online restaurant supply to buy quality products from?
Thanks
Mark, I use Amazon for most online cooking purchases.
KB, yes drumsticks work, see Mat's comment above!
Please open a facebook page. I would love to share you delicious food for to everyone to try.
I stumbled onto your site looking for an oven-fry method about 2 or 3 years ago. It is only right that #800 would be an awesome wing recipe! Thanks for for the great methods. Side note: Since I don't eat pork or beef, yet from South Carolina, I miss Lowcountry barbecue. I'd love to see a recipe using turkey breast or chicken to simulate the pulled pork.
You da' man!
I've been a fan of the Foodwishes Youtube channel for a long time, but this is the first Chef John recipe that I've tried on my own...I made these wings for myself and my roommates and it was a hit!! It was so easy to make (if not very quick), even in my tiny apartment kitchen. I definitely plan on trying some other recipes now!
Hey Chef John,
2 questions for ya!
1) I'm wondering why you discourage the use of panko in this recipe? I only had Panko in the house and by the time I realized it was too late. I had already committed. So, I used my hands to grind it up so it would be a bit more fine and less airy as a quick fix. Just curious about the benefit of using finely ground breadcrumbs.
2)I'm a college student with not so much money. As a result of this, I didn't have a stew pot big enough to hold 3 quarts. I decided I would use two pots for the recipe. I thought that in about 1.5 quarts of water that your "broth" mixture would be too concentrated, so I opted to use 75% of the ingredients between 2 pots rather than 100% in 1 pot. Was this wrong? The wings turned out good but I'm wondering if they can be improved?
Thanks!
Hi Chef John,
That video is awesome! I am totally gonna go buy me some wings, my mouth is watering.
By the way, what would be the alternative to balsamic vinegar?
You can use another vinegar, but nothing has the same flavor as balsamic.
Thanks Chef :)
Making these this weekend!!! :) You're awesome and I don't know if this sounds creepy but I like the way you talk lol You're videos are very fun to watch.
I want to make these tonight for tomorrows game. How far into the recipe can i go before refrigerating? Is it ok to par-boil and then let air dry and leave in the fridge. Then tomorrow cook it in the over?
I want to get these ready tonight before Superbowl tomorrow. Can I do the par boil, let them dry and then refrigerate so i can cook them tomorrow? Or will that affect the taste?
Should be fine!
Oh i dont know how to thank you, your blog is amazing!! Thank you for sharing your precious knowledge. You are wonderful!
Chef John thank you and thank you for sharing, you are very generous.
Made this for game day & was AWESOME!!! Thanks so much!! 😃
Another home run from Chef John!!!! (or touch down?, I don't know football, I'm from Venezuela)
I made this for a friends Super Bowl party... everyone raved about them, they were awesome, special, spicy, perfect!!!
I even got a comment last weekend from one of my buddies saying "man, you really ruined it for me.... I use to love going to pubs for chicken wings but after trying yours they all taste sub par!!" LOL
Quick tip for anyone interested... I recently discovered solo garlic which is what I used, it has great flavor and it's a single giant clove per head so A LOT less peeling!
hey chef :), i really want to know how do u do the dipping sauce, because, that's like the best part
Chef John,
Just found your site. Looks like some amazing recipes. Going to try the Chicken Parm bake this weekend. 1 question on the wings, can you do the par-boil ahead of time and then do the coating and baking later? I would let come to room temp before doing the coating. Thanks.
Sure!
My mom has never did wings good, i showed her this and we made them exactly how you did in the video and she did great thanks to you, Thank you dude!
This was really good!
This was really good!
made them once,now my wife and friends request them all the time thankyou so much for all the wonderful tips and recipes, you rock chef john
We want to try these at home but I have to eat gluten free suggestions for altering the recipe without compromising taste?
Chef John, can I parboil the wings, coat them with the garlic paste, breadcrumbs, Parmesan & then wait 4 hours before putting them in the oven for 25mins? Or is this recipe meant to be prepared just before eating?
I think this needed more salt. I'd put more when coating the chicken in the garlic. Not sure if I had too much water in the par boil part. I didn't measure 3 quarts
Being a chef myself I totally admire this guy Chef John; the way he presents his recipes and TEACHES others his grips and special tricks, the way he jokes while doing an incredible job cooking makes him tome the best celebrity chef ever, I'd take him as a partner over any other chef, even over Iron Chefs Bobby Flay or Mike Symon. Foodwishes.com is the very best blog out there.
My 14 year old son and I made these for Superbowl last week. They were FANTASTIC! We're making a fresh batch today.
I made these for the week after Super Bowl! They were delicious. A very interesting technique. Curious if parchment would work just as well as foil (but wasn't prepared to try it and wreck the recipe!). Maybe next time... :-)
800 videos? Outstanding! Here's to 8000 more.
I loved these wings! My whole family gobbled them up and that's huge to satisfy all our appetites from young kids to well, older - I mean mature adults.
All I have to say about these wings is that they are awesome...chef John because of you I have expanded my cooking skills and love most of your dishes that you put on. Please continue on....your the best...
Marco
Do you know if this would still work to omit the bread crumbs for a low carb/keto/Atkins-friendly recipe? I *love* how the recipe sounds. Just wondering if there is a substitute coating that would work OR leave out the bread crumbs altogether...still crispy? Any ideas?
Hi Chef John! Thank you for this recipe. I haven't tried this par boiling before with chicken wings and I have to let you know that it came out very well iso tender and delicious!!!
Thank you Chef John!!! As always more power to you:)
Chef .. Just made them exactly you did but they stuck really bad to the foil and seemed very blane . Don't know what I did wrong ?? Any help ??
No idea! Sounds like you needed more salt and seasoning!
Can you tell me the name of the mortar/pestle set you used? I've never seen one with a nice large pestle like that. A particular item name or manufacturer?
Thanks.
Can you tell me the name of the mortar/pestle set you used? I've not seen one with the nice large pestle before. Item name or manufacturer? Thanks, Karen.
Sorry, it's not marked, and I don't remember the brand!
As a broke college student, my stomach thanks you. This has become a frequent request via my husband. You rock Chef John! My favorite chef on the internet! :)
I just made these for dinner. The wings didn't have the golden color but they still tasted amazing. Now I'm stunk of garlic, but I don't care. :-)
About how long would it take if you used chicken breasts with the boiling and then the oven baking, kinda flying blind and would like to know how long it would take as an estimate.
Thanks Chef!
Hi I am doing this for my family as the recipe sounds awesome but there are only 3 of us so I am doing half the recipe. I need to halve the ingredients, right? And is the cooking time reduced? I read one of the earlier comments and it referred that the cooking time is slightly less. So for 2 pounds chicken wings it's a few minutes lesser? Can't wait to try this recipe out! Thanks if you can reply.
I've got to tell you something, handsome. I've made a lot of your recipes in the past and they've all been good. This one however as the best recipe I've tried. The chicken was literally falling off the bone and the flavor profile was perfect. These things didn't even make it to my dinner table. My family and I ate these while standing in front of the stove. I'm going to the store in the morning to get more wings so I can make this again. Absolutely incredible.
What happens to the water after you parboil chicken wings in it? Can we use it as chicken stock?
Making this for a second time--my public demands it! This is a fun and simple way to make some great wings.
Hey Chef John, I am becoming a HUGE fan of your channel. Thanks for all the wonderful recipes! But, I did have a question about this recipe, since I've tried out a bunch of your food so far and it's all been amazing, except for this one. The wings were a bit on the dry side. I did have to broil them for a few minutes at the very end because I was having trouble getting good color on them, so I'm guessing that's what caused them to dry out a little. I guess my ultimate question is: do you have any idea why I wasn't getting enough color initially? Could not having enough oil in the mixture cause this? Or maybe over-par-boiling them? I'm pretty sure I followed the instructions precisely, but you never know. Just wondering if you had any input. Sorry for the long-winded post. And, thanks in advance!
Update: I tried making these wings again, this time going straight to putting them under the broiler for a few minutes per side (side note -- as I use my oven more and more, I am noticing it's kind of sucky and doesn't give good color to a lot of recipes. Maybe because it's electric or maybe because the temp is off). After trying the wings this way, they turned out amazing!!! Juicy, flavorful, and just overall awesome!! Thanks again for the great recipe, Chef John!
First time commenter. Been following for awhile. Picked up sourdough bread from here and I think I've made a loaf just about every week for the last 6 months. Anyway, second time on this. Excellent. Just wanted to add that the chicken broth makes great rice!
Chef John - Assume you can use grated (powdered) parmesan? It looks like you used shaved parmesan.
CONGRATULATIONS on your 800th video! Here's to the next 800!
Me too! I want an apron that says... and as always, ENJOY
Happy 800!This looks so good,This was really good!Mr.Chef John, first of all thanks for all your hard work.And thanks for sharing recipe..dressing sense for female in india
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