Recipe by Chef John
"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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olive oil, or as needed
freshly ground black pepper
red pepper flakes, or to taste
chicken wings, separated at joints, tips discarded
fine bread crumbs
finely grated Parmigiano-Reggiano cheese, divided
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!
After reading all the good reviews, I couldn't wait to make these!! I was a little disappointed with the wings tho. I followed the recipe and made no adjustments. One thing that should be noted is to turn the wings while they are in the oven. Mine ended up charred on the bottom. They had good flavor but were dry. Only cooked them in the oven for 20 minutes. I would suggest making a little extra sauce to put on after.
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.
Made them last nite. Loved them. Great flavor, I wouldn't change a thing!!!!
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.
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic and Parmesan Chicken Wings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
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