Garlic and Parmesan Chicken Wings


  • cooking spray
  • 3 quarts cold water
  • ⅓ cup balsamic vinegar
  • ¼ cup salt
  • 1bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 8 cloves garlic, minced
  • 1 pinch salt
  • 3 tablespoons olive oil, or as needed
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons red pepper flakes, or to taste
  • 4 pounds chicken wings, separated at joints, tips discarded
  • 2 tablespoons fine bread crumbs
  • 1 cup finely grated Parmigiano-Reggiano cheese, divided
  • Directions

  • Step 1

    Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.


  • Step 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.

  • Step 3

    Mash garlic and a pinch of salt together in a mortar and pestle until smooth.

  • Step 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.

  • Step 5

    Bake in the preheated oven until browned, 20 to 25 minutes.

  • Cook's Note:

    Serve with creamy Italian dressing for dipping.

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