Crispy, savory chicken wings bathed in a garlic‑Parmesan finish. First boiled in an herb‑vinegar bath, then baked after coating in garlic, olive oil, breadcrumbs and lots of Parmigiano‑Reggiano.

Why You Will Love This Recipe

• The pre‑boil in seasoned water ensures juicy, cooked wings that later crisp beautifully.

• A bold garlic paste and olive oil mixture infuses the wings deeply.

• Dual layers of breading (with garlic and breadcrumbs) deliver texture and flavor.

• Generous Parmesan adds umami, sharpness, and a golden crust.

• Baked rather than deep fried, making it a more manageable and crisp method.

Garlic and Parmesan Chicken Wings

Garlic & Parmesan Chicken Wings are a robust and flavorful take on the classic wing—offering the best of both worlds: wings that are fully cooked through before baking, yet still developing a golden, crisp exterior with deep garlic and cheese flavor. The journey begins by simmering the wings in a bath of cold water, balsamic vinegar, salt, herbs (bay leaf, thyme, oregano, rosemary), and plenty of minced garlic. This step isn’t just for cooking—it’s a flavor infusion. The vinegar, herbs, and garlic seep into the wings as they poach gently, seasoning the meat from the inside out while preserving moisture. After 15 minutes, the wings are firm yet tender and ready for the next phase.

Once drained and allowed to dry briefly, the wings are coated in a bold garlic paste made by mashing garlic with a pinch of salt in a mortar and pestle until silky. This paste mingles with olive oil, black pepper, and red pepper flakes to create a pungent, spicy base. The wings, already seasoned, are then dredged in flour, dipped in the paste mixture, and coated in fine breadcrumbs. A generous dusting of Parmigiano‑Reggiano cheese before baking ensures that each wing gets a crisp, cheesy crust that turns golden. Meanwhile, an extra layer of Parmesan over the top before baking gives the final flourish of flavor, binding the garlic, crisping elements, and underlying wing into a harmonious bite.

Baking at a high temperature (450°F) makes the coatings crackle and brown, sealing in the seasoning while crisping the outer layer to perfection. As the wings bake, the savory garlic and pungent cheese mingle, forming an aromatic crust. The result is wings that offer crisp exteriors, aromatic garlic flavor, and a whisper of heat from red pepper flakes—all balanced with the nutty saltiness of Parmesan. Serve right away while crisp; these wings are perfect as appetizer, game day snack, or alongside a salad or veggies for a hearty dinner.

Servings

Serves 6–8

Time

Ingredients

• 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 lbs chicken wings (tips discarded, joints separated)

• 2 tablespoons fine bread crumbs

• 1 cup finely grated Parmigiano‑Reggiano (divided)

Instructions

1. Preheat oven to 450°F (230°C). Line a baking sheet with foil and coat it with cooking spray.

2. In a large stockpot, combine water, balsamic vinegar, ¼ cup salt, bay leaf, thyme, oregano, rosemary, and minced garlic. Bring to a boil.

3. Add the chicken wings; return to boil and cook 15 minutes. Use a slotted spoon to remove wings and place on a cooling rack; let them dry for 15 minutes.

4. Meanwhile, mash garlic with a pinch of salt in a mortar and pestle until smooth.

5. In a large bowl, combine the garlic paste, olive oil, black pepper, and red pepper flakes. Add the wings and bread crumbs; toss to coat thoroughly.

6. Sprinkle ½ cup of the Parmesan over the wings. Transfer to the prepared baking sheet and sprinkle with the remaining ½ cup Parmesan.

7. Bake in the preheated oven 20–25 minutes, until wings are browned and crisp.

8. Serve hot.

Tips

• Let the wings dry well before coating to help the crust stick.

• Use freshly grated Parmigiano‑Reggiano for best flavor and melting.

• Keep an eye on baking—cheese can brown quickly.

• Use the garlic paste generously for maximum garlic punch.

• Serve immediately for best crispiness.