Garlic and Parmesan Chicken Wings

The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer.


Recipes · Appetizers and Snacks · Meat and Poultry · Chicken


Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hrs 10 mins
Additional Time: 15 mins
Servings: 8
Yield: 4 pounds chicken wings

Ingredients

Ingredients List

  • cooking spray

  • 3 quarts cold water

  • ⅓ cup balsamic vinegar

  • ¼ cup salt

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon dried rosemary

  • 8 cloves garlic, minced

  • 1 pinch salt

  • 3 tablespoons olive oil, or as needed

  • 1 tablespoon freshly ground black pepper

  • 2 teaspoons red pepper flakes, or to taste

  • 4 pounds chicken wings, separated at joints, tips discarded

  • 2 tablespoons fine bread crumbs

  • 1 cup finely grated Parmigiano-Reggiano cheese, divided


Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.

  2. Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.

Cook's Note:

Serve with creamy Italian dressing for dipping.


Nutrition Facts (per serving)

Nutrition Facts
276 Calories
19g Fat
5g Carbs
20g Protein


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