The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.

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  • 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.

Cook's Note:

Serve with creamy Italian dressing for dipping.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

276 calories; 19.3 g total fat; 56 mg cholesterol; 246 mg sodium. 5.4 g carbohydrates; 19.8 g protein; Full Nutrition

Reviews (195)

Read More Reviews
266 Ratings
  • 5 star values: 217
  • 4 star values: 40
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
09/22/2013
I made these for a wing cook-off and they were a huge hit! The flavor is fantastic. We transferred them to a crock pot and poured some garlic butter over them to give them a little more garlic flavor. DON'T DUMP OUT THE BROTH! Julie K I saved the broth the wings were parboiled in and added some chopped leftover chicken (2 breasts 4 thighs) 1c. chopped celery and 1c. chopped carrots to it. It was a little salty so I added about 2 1/2 cups water (to taste) boiled it until the veggies were tender (30 min?) and ladled it over rice. Makes an awesome soup! Read More
(95)
Rating: 5 stars
02/19/2013
I made these wings for a wing cook-off on Super Bowl Sunday. I won first place (and 100). So although they were all eaten before I got a chance to try them they must have been great. I mixed the par-boil ingredients early that morning and used fresh herbs (just cuz I happened to have them). I liked the par-boiling so I didn't have to worry too much about the timing of the baking step. Read More
(56)
Rating: 5 stars
04/09/2013
Made them last nite. Loved them. Great flavor I wouldn't change a thing!!!! Read More
(21)
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Rating: 5 stars
08/03/2013
OMFG these wings might be the best wings i've ever had.. and that's truly saying something b/c i'm a huge fan of all types of wings.. i am completely blown away.. i cant remember the last time i was this impressed by any dish.. i was even lazy about the end topping.. i just mish-mashed all the dry ingredients and the garlic (i used my garlic press) with the oil and pressed the wings into the mixture.. truly perfect.. ty so much for this recipe Read More
(15)
Rating: 5 stars
06/26/2013
My first time ever making wings... I'm not a big fan of BBQ. I loved these! couldn't stop eating them. They are nice and spicy but not so much as to hide the excellent flavor. I would never guessed they were baked if I hadn't done it myself. I shook them in a gallon sealed bag to coat them I thought it was easier. Read More
(14)
Rating: 5 stars
01/28/2014
My fiancé is obsessed with wings. He wants to go out for them about once a week. After eating these he said he would never have to go out for wings again. They are absolutely incredible and was easier than I expected them to be. Will definitely be making these again in the near future Read More
(13)
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Rating: 5 stars
06/23/2013
These were REALLY good!! I didn't use the bread crumbs--I also didn't have fresh garlic so I used the equivalent amount of granulated garlic for the recipe.(Tone's granulated garlic from Sam's club) I dipped them in the oil containing the pepper flakes (didn't use the black pepper) and then shook them in the bowl containing the parmesan and granulated garlic. Baked them on convection oven setting for 20 minutes at 425. They turned out golden spicy and delicious. Great recipe! Read More
(13)
Rating: 5 stars
09/30/2013
These were excellent!!! I par broiled and let cool the night before then stuck them in fridge overnight still in par broil recipe. I took them out of that then let them dry the next morning prepared as recipe states then put them in a crockpot on warm to serve at a Sunday football party. Everyone raved about them and wanted the recipe. Read More
(10)
Rating: 4 stars
03/03/2013
We like the parboiling technique because it gives the wings a nice flavor. Have made these twice and they turned out great both times. Read More
(6)