Conducted an experiment

Control vs Parboiled

Everything is seasoned with black pepper, garlic, MSG, and seasoned salt.

The control (left) I tossed in corn starch, fried for 8 minutes, rested, then double fried for about 4 more minutes. @375 degrees.

The others (right) I parboiled for about 8 minutes, let cool completely, tossed in cornstarch, fried for 4 minutes, rested, then double fried for about 4 more minutes. @375 degrees.

Results: The parboiled retained a little more moisture and they were more tender but at the cost of losing some of that crunch. The parboiled ones also didn’t hold on to the starch as well when tossing them so you miss out on the little crispy bits. But they fried quicker and were a little less greasy. Overall I preferred the control group but if I were making a ton of wings and could parboil them the day ahead I think I would.