Garlic and Parmesan Chicken Wings |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
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.
3. Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
4. 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.
5. Bake in the preheated oven until browned, 20 to 25 minutes.
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