Rating: 4.5 stars
325 Ratings
  • 5 star values: 264
  • 4 star values: 47
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2

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.

Recipe Summary

20 mins
35 mins
15 mins
1 hr 10 mins
4 pounds chicken wings


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


Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). 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.

Cook's Note:

Serve with creamy Italian dressing for dipping.

Nutrition Facts

276 calories; protein 19.8g; carbohydrates 5.4g; fat 19.3g; cholesterol 56.5mg; sodium 246.1mg. Full Nutrition