“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.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 pounds chicken wings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 276 cal
- 14%
- Fat
- 19.3 g
- 30%
- Carbs
- 5.4 g
- 2%
Based on a 2,000 calorie diet
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Reviews (6)
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"I made these wings for a wing cook-off on Super Bowl Sunday. I won first place (and $100). So, although they were all eaten before I got a chance to try them, they must have been great. I mixed the..." See more par-boil ingredients early that morning and used fresh herbs (just cuz I happened to have them). I liked the par-boiling so I didn't have to worry too much about the timing of the baking step."
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