Baked Garlic Parmesan Chicken Wings
Chicken wings simmered in a balsamic brine, tossed in garlic paste and Parmesan, and baked crisp on a rack.
Equipment
- Large saucepan
- Wire rack
- Baking sheet
- Aluminum foil
Ingredients
Main Ingredients
- 2 quarts cold water for the brine
- ¼ cup balsamic vinegar
- 1 ½ tbsp kosher salt for the brine
- 1 bay leaf
- 1 tsp herbes de Provence divided
- 1 tsp onion powder for the brine
- 2 lb chicken wings split into flats and drumettes
- 4 cloves garlic minced
- 1 pinch kosher salt for the garlic paste
- 2 tbsp olive oil
- ¾ tsp ground black pepper
- ½ tsp onion powder for the coating
- ¾ tsp crushed red pepper flakes
- 2 tbsp fine bread crumbs
- ½ cup grated Parmesan cheese divided
Instructions
Cooking
- Prep the pan. Heat the oven to 425 degrees F and set a greased rack over a foil lined baking sheet.
- Simmer. Boil the water, vinegar, salt, bay leaf, 1/2 teaspoon herbes de Provence, and onion powder, add the wings, and simmer 15 minutes.
- Cool. Transfer the wings to a rack over paper towels for 15 minutes.
- Coat. Mash the garlic with a pinch of salt, mix with the oil, spices, bread crumbs, and 1/4 cup Parmesan, and toss with the wings.
- Bake. Top with the remaining Parmesan and bake 20 minutes, flip, and bake 15 to 20 minutes more until golden and at least 165 degrees F.
Notes
Substitutions: Use any dried Italian herb blend in place of herbes de Provence.
Tips: Pat the wings dry and use a rack for the crispiest skin.
Storage: Refrigerate within 2 hours, keep up to 3 days, and reheat in a hot oven at 400 degrees F until at least 165 degrees F.