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!
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.
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.
These were a huge hit at my party! I made them exactly according the recipe, and they were delicious. Served them with ranch dip. Next time, I might add a little more red pepper flakes and maybe even a little more garlic.
My fiancé is obsessed with wings. He wants to go out for them about once a week. After eating these he said he would never have to go out for wings again. They are absolutely incredible and was easier than I expected them to be. Will definitely be making these again in the near future
I've made this recipe twice in one week and its so freaking good!!!! Each time I par-boiled and let it sit for a few hours to soak in all the flavor. This is better than any wings I've ordered in a restaurant and my husband agrees.
* 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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