Keep these baked garlic parmesan chicken wings crispy by 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. Serve with creamy Italian dressing for dipping.
Ingreadient
- 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
Direction
- 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.
