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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.”


Ingredients:


  • 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

Directions:


  • Preheat oven to 450 degrees F ( 230 degrees C). 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 soup pot and bring to a boil . Add chicken wings, bring back to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a wire rack and let them leave to dry for 15 minutes.

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

  • Combine crushed garlic , olive oil , 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 . Distribute , transfer to prepared baking sheet and with remaining 1/2 cup Parmigiano- Reggiano cheese .

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


Garlic and Parmesan Chicken Wings

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