Generally it is needed. The main purpose of blanching chicken wings is to remove the blood in the wings, which can effectively remove the fishy flavor of the wings and improve the taste of food. When blanching chicken wings, you must pay attention to using cold water in the pot, as the temperature of the water slowly rises, the blood in the chicken wings will slowly be cooked out.

Do you need to blanch chicken wings

When you blanch chicken wings, the blood in the meat will slowly be blanched out, and the water will melt together to form froth and float to the surface.

When chicken wings are blanched in boiling water, the skin will be tightened by the heat, making it difficult to cook out the blood inside the wings.

Chicken wings can be cooked and eaten by frying, boiling, stir-frying, grilling and deep-frying.