Cooking Methods for Poultry Wings
Text
Many types of cooking methods can be applied to the wings of poultry. Wings are similar to leg meat and require longer cooking times due to the fat, connective tissue and collagen within. The meat must be cooked through to make it tender and is more forgiving if overcooked. Note: poultry wings will obviously take less time to cook than poultry legs as they tend to be smaller.
*Most-Suitable:*
Dry-heat: deep frying, roasting/baking, grilling, spit-roasting
Moist-heat: poaching, simmering, steaming, braising
*Suitable:*
Dry-heat: broiling, shallow frying
Moist-heat: en papillote
*Less Suitable:*
Dry-heat: searing, pan frying, stir frying, sauteing
Moist-heat: boiling
*Not Applicable:*
stewing and pot roasting