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.
Prep: 20 mins Cook: 35 mins | Total: 1 hr 10 mins | Additional: 15 mins | Servings: 8 | Yield: 4 pounds chicken wings.
To make this amazing & delicious garlic and parmesan chicken wings recipe you’ll need the following ingredients:
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 the remaining 1/2 cup Parmigiano-Reggiano cheese.
Bake in the preheated oven until browned, 20 to 25 minutes.
RECIPE NOTE: Serve this Recipe with creamy Italian dressing for dipping.
Per Serving: 276 calories; 19.3 g total fat; 56 mg cholesterol; 246 mg sodium. 5.4 g carbohydrates; 19.8 g protein.