"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." — Chef John
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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 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!!!!
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!
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.
The wings were a huge hit and were extremely easy to pick up and eat. I have never believed in par boiling but this definitely worked.
The flavor cooked all the way through the chicken and while baking, you don't have to turn them over! I assume the oil spray on the pan is what provides that great crust.
Will do it again the next time I make chicken wings!!
These were REALLY good!! I didn't use the bread crumbs--I also didn't have fresh garlic, so I used the equivalent amount of granulated garlic for the recipe.(Tone's granulated garlic from Sam's club) I dipped them in the oil containing the pepper flakes (didn't use the black pepper), and then shook them in the bowl containing the parmesan and granulated garlic. Baked them on convection oven setting for 20 minutes at 425. They turned out golden, spicy and delicious. Great recipe!
We like the parboiling technique because it gives the wings a nice flavor. Have made these twice and they turned out great both times.
These had a great flavor. Not sure I would go through the parboiling stage again. I don't think it added that much to the recipe. Overall a pretty easy recipe to follow!
* 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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