'Trash' Your Next Batch of Wings
by Claire Lower from Lifehacker on (#6D94G)
Whether they're steamed, sous-vided, or parboiled before frying, my favorite wings are usually cooked twice. Similar to pouring boiling water over chicken thighs, par-cooking wings before a final fry renders out some of the fat and breaks down connective tissue, resulting in juicier meat and crispier skin. Most common...