"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!!!!
Have made these several times and its always a favorite. Thanks for sharing
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!
good and easy to make. I topped mine off with an extra 2 mins each side under the broiler for added crunch. perfect for a party.
* 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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