Keep these baked garlic parmesan chicken wings crispy by parboiling the wings, 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.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
276 Calories
Recipe Instructions
Step 1
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
Step 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.
Step 3
Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
Step 4
Bake in the preheated oven until browned, 20 to 25 minutes.
Step 5
Serve hot and enjoy!
Step 6
Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
Step 7
Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
Step 8
Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
Ingredients
1 pinch salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
1 teaspoon dried oregano
2 tablespoons fine bread crumbs
8 cloves garlic, minced
cooking spray
1 tablespoon freshly ground black pepper
3 quarts cold water
3 tablespoons olive oil, or as needed
2 teaspoons red pepper flakes, or to taste
4 pounds chicken wings, separated at joints, tips discarded
1 cup finely grated Parmigiano-Reggiano cheese, divided
