Boiled Chicken Wings Recipe

A pot filled with chicken wings, bay leaves, onion halves, and a blend of spices gently simmering in broth.

5 from 1 vote

Boiled Chicken Wings Recipe

We are here to share instructions on boiled chicken wings. Cooked to enjoy or make your drumettes and wingettes tender and how to get them crispy when done too.

Prep Time10

Cook Time10

Course: Appetizer

Cuisine: American

Keyword: boiled, chicken wings

Servings:

Author: Justine

Equipment

1 pot

Ingredients

8-10 chicken wings
1/2 tsp salt
1/2 tsp paprika
2 bay leaves
1/2 small onion sliced
1 olive oil spray is air frying later
water or broth

Instructions

Put the wingettes and drumettes in a saucepan, add the onion cut into pieces, bay leaf, salt and any spices.
Cover the wings with water or broth (cover 1/2 inch above the top so they are submerged) and cook for 10-15 minutes after the water boils at a steady rate with a lid on. (will likely take 3-5 minutes longer if wings are frozen)
They are done when meat is tender enough to pull away from the bone and white in color AND 165 degrees F. in the thickest part.
Remove the boiled wings from the broth. The broth can be strained and used in soups, sauces, or stew. If you want to crisp the skin lay on paper towels to absorb the moisture on the skin first before crisping in air fryer or broiler. (directions for that extra step below)

Video

Notes

How to Make Chicken Wing Skin Crispy After Boiling

To make the wings browned with crispy skin, you can fry them over high heat in a pan with a bit of oil for 2-3 minutes on each side. Or put into a preheated air fryer at 400 F. Arrange in a single layer with a spray of olive oil on top, or brush of sauce on top if you'd rather. Fry for 5 minutes or until crispy as you'd like. In the oven you would set the oven to broil for 1 minute on each side.

Nutrition