Description
This Garlic Parmesan Wings recipe offers a flavorful twist on classic chicken wings by boiling them first with aromatic herbs to keep them juicy, then coating with a garlicky, spicy, and cheesy mixture before baking to crispy perfection. Perfectly balanced with garlic, Parmesan, and Herbes de Provence, these wings deliver a zesty and satisfying appetizer or snack for gatherings and weeknight meals alike.
Ingredients
Scale
Brine
- 2 quarts cold water
- ¼ cup balsamic vinegar
- 1½ tablespoons kosher salt
- 1 bay leaf
- 1 teaspoon Herbes de Provence (divided)
- 1 teaspoon onion powder
Wings and Seasoning
- 2 pounds chicken wings
- 4 garlic cloves (minced)
- Pinch of kosher salt
- 2 tablespoons olive oil
- ¾ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¾ teaspoon crushed red pepper flakes
- 2 tablespoons fine bread crumbs
- ½ cup grated Parmesan cheese (divided)
Instructions
- Prepare Oven and Rack: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray, then place the rack on top of the baking sheet.
- Brine and Simmer Wings: In a large saucepan, combine the cold water, balsamic vinegar, kosher salt, bay leaf, half of the Herbes de Provence (½ teaspoon), and onion powder. Bring to a boil. Add the chicken wings and return the water to a boil. Reduce heat to low and simmer the wings gently for 15 minutes to infuse flavor and ensure tenderness. After simmering, transfer the wings to a cooling rack set over paper towels and let them rest for 15 minutes to drain excess moisture.
- Make Garlic Paste: On a cutting board, sprinkle the minced garlic with a pinch of kosher salt. Mash this mixture using the flat side of a knife or a mortar and pestle to create a smooth garlic paste. This step mellows the garlic flavor and helps it incorporate well into the coating.
- Mix Coating Sauce and Toss Wings: In a large mixing bowl, combine the garlic paste, olive oil, ground black pepper, remaining half teaspoon of onion powder, crushed red pepper flakes, and the remaining ½ teaspoon of Herbes de Provence. Add the par-cooked chicken wings, fine bread crumbs, and ¼ cup grated Parmesan cheese to the bowl. Toss everything thoroughly to evenly coat each wing in the flavorful mixture.
- Prepare Wings for Baking: Arrange the coated chicken wings on the prepared wire rack in a single layer. Evenly sprinkle the remaining ¼ cup Parmesan cheese over the wings for an extra cheesy crust.
- Bake Wings: Bake the wings in the preheated oven at 425°F for 20 minutes. After 20 minutes, rotate the baking sheet and flip the wings over to ensure even cooking and browning. Continue baking for another 15 to 20 minutes, or until the wings reach an internal temperature of 165°F to 170°F and have a golden brown, crispy exterior.
Notes
- Simmering the wings before baking ensures juicy and tender meat inside.
- Using a wire rack elevates the wings so they crisp evenly without sitting in fat.
- Adjust crushed red pepper flakes to control the spice level to your preference.
- For extra crispiness, broil the wings for 1-2 minutes after baking, watching carefully to avoid burning.
- Leftover wings can be refrigerated up to 3 days; reheat in oven to maintain crispness.
