My shop if proof that with proper technique and proper food materials, one can effectively par-cook and finish chicken wings. It takes attention, practice, precision and execution of technique to get my wings to finish properly . . . and when we get it right, they are exceptional. We hit the mark an awful lot to get the wing sales we get.
It really is about having the proper technique and execution. Without it, the finished wings are overcooked, greasy and unpalatable.