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Garlic and Parmesan Chicken Wings

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.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6

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
 

  • Preheat oven to 450°F (230°C). Line a baking sheet with foil and coat it with cooking spray.
  • In a large stockpot, combine water, balsamic vinegar, ¼ cup salt, bay leaf, thyme, oregano, rosemary, and minced garlic. Bring to a boil.
  • 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.
  • Meanwhile, mash garlic with a pinch of salt in a mortar and pestle until smooth.
  • 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.
  • Sprinkle ½ cup of the Parmesan over the wings. Transfer to the prepared baking sheet and sprinkle with the remaining ½ cup Parmesan.
  • Bake in the preheated oven 20–25 minutes, until wings are browned and crisp.
  • Serve hot.

Notes

  • 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.