Garlic Parmesan Chicken Wings

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

Cooking spray

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.