Garlic and Parmesan Chicken Wings Recipe - Allrecipes.com
Garlic and Parmesan Chicken Wings Recipe
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Garlic and Parmesan Chicken Wings
See how to make garlicky, crispy chicken wings. See more
  • READY IN ABOUT hrs

Garlic and Parmesan Chicken Wings

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 pounds chicken wings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    1 hr 10 mins

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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Footnotes

  • Cook's Note:
  • Serve with creamy Italian dressing for dipping.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2013

I made these for a wing cook-off and they were a huge hit! The flavor is fantastic. We transferred them to a crock pot and poured some garlic butter over them to give them a little more garlic flavor. DON'T DUMP OUT THE BROTH! Julie K, I saved the broth the wings were parboiled in and added some chopped leftover chicken (2 breasts, 4 thighs), 1c. chopped celery and 1c. chopped carrots to it. It was a little salty, so I added about 2 1/2 cups water (to taste), boiled it until the veggies were tender (30 min?) and ladled it over rice. Makes an awesome soup!

 
Most Helpful Critical Review
May 21, 2014

Just plain awful.

 
Feb 19, 2013

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 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.

 
Apr 09, 2013

Made them last nite. Loved them. Great flavor, I wouldn't change a thing!!!!

 
Sep 30, 2013

These were excellent!!! I par broiled and let cool the night before then stuck them in fridge overnight still in par broil recipe. I took them out of that then let them dry the next morning prepared as recipe states then put them in a crockpot on warm to serve at a Sunday football party. Everyone raved about them and wanted the recipe.

 
May 30, 2014

Chef John your the man!!! I have made this recipe too many times to count. I can't even mess it up LOL. Also Chef John I have never ever been disappointed with any of your recipes. Your recipes are the first ones I check when I'm looking for something to cook. (I am not exaggerating). Thank you so much for making me look so good in the kitchen.

 
Aug 03, 2013

OMFG these wings might be the best wings i've ever had.. and that's truly saying something b/c i'm a huge fan of all types of wings.. i am completely blown away.. i cant remember the last time i was this impressed by any dish.. i was even lazy about the end topping.. i just mish-mashed all the dry ingredients and the garlic (i used my garlic press) with the oil and pressed the wings into the mixture.. truly perfect.. ty so much for this recipe

 
Jun 26, 2013

My first time ever making wings... I'm not a big fan of BBQ. I loved these! couldn't stop eating them. They are nice and spicy but not so much as to hide the excellent flavor. I would never guessed they were baked if I hadn't done it myself. I shook them in a gallon sealed bag to coat them, I thought it was easier.

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 3763 mg
  • 151%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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