Garlic and Parmesan Chicken Wings


Garlic and Parmesan Chicken Wings

Prep: 20 mins Cook: 35 mins Additional: 15 mins Total: 1 hr 10 mins Servings: 8


“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.”


cooking spray

3 quarts cold water

1/3 cup balsamic vinegar

1/4 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


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

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.

Mash garlic and a pinch of salt together in a mortar and pestle until smooth.

Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-

Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.

Bake in the preheated oven until browned, 20 to 25 minutes.

Nutrition Facts

Per Serving: 276 calories; protein 19.8g 40% DV; carbohydrates 5.4g 2% DV; fat 19.3g 30% DV; cholesterol 56.5mg 19% DV; sodium 246.1mg 10% DV.


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