|Photo courtesy of the Cooking Corner.|
For those of you who like chicken wings, but aren't a big fan of BBQ or buffalo sauces, here is a different twist on wings. My son made these one Sunday afternoon and we were very pleased with the outcome. There's a slight garlic flavor and the cheese coating provides a nice mellow crunch. Boiling the wings before hand seems to keep them moist (like a brine) and helps reduce baking time. It's a nice change of taste for wings.
Garlic Parmesan Chicken Wings
3 quarts cold water
1/3 cup balsamic vinegar
1/4 cup salt
1 bay leaf
1 tsp. thyme
1 tsp. oregano
1 tsp. rosemary
8 cloves garlic, minced
1 pinch salt
3 T. olive oil, or as needed
1 T. ground black pepper
2 tsp. crushed red pepper flakes, or to taste
4 pounds chicken wings, separated at joints, tips discarded
2 T. Italian bread crumbs
1 cup finely grated Parmigiano-Reggiano cheese, divided
Preheat oven to 450. Line a baking sheet with aluminum foil and coat foil with cooking spray.
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.
Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
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.
Bake in the preheated oven until browned, 20 to 25 minutes. Recipe can easily be cut in half.