Heat your oven to 425°F. Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray. Set this wire rack over the baking sheet.

In a large saucepan, combine water, balsamic vinegar, salt, bay leaf, ½ teaspoon of Herbes de Provence, and onion powder. Bring this mixture to a boil.

Add the chicken wings and return the pot to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.

Transfer the chicken wings to a cooling rack set over paper towels and let them cool for 15 minutes.

On a cutting board, place the minced garlic and sprinkle it with a pinch of kosher salt. Mash them together until a paste forms.

In a large mixing bowl, combine the mashed garlic, olive oil, black pepper, onion powder, red pepper flakes, and the remaining ½ teaspoon of Herbes de Provence. Add the par-cooked wings, breadcrumbs, and ¼ cup of Parmesan cheese; toss everything to coat evenly.

Now, place the wings on the prepared baking rack and sprinkle the remaining ¼ cup of Parmesan cheese on top.

Bake the wings in the oven for 20 minutes, rotate the pan, and flip the wings over. Bake for an additional 15-20 minutes until the wings reach an internal temperature of 165°F-170°F and are golden brown.