Garlic and Parmesan Chicken Wings

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!

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.

Made them last nite. Loved them. Great flavor, I wouldn't change a thing!!!!

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.

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

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!

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.

We did NOT "tweak" this recipe at all and it was DELICIOUS! Nothing was changed and my husband and I absolutely loved it. We will be making this recipe again and again as we had been looking for a great oven-baked wing recipe and this is it! Thank you so much, Chef John. It is an easy recipe yet full of flavor. It's a keeper!

We like the parboiling technique because it gives the wings a nice flavor. Have made these twice and they turned out great both times.

I've made these a few times already - the first time for a Super Bowl party (a bit risky trying out a new recipe on a whole slew of non-family members, but I don't mind living on the edge sometimes). I made half with the garlic parm ingredients Chef John describes, and the other half buffalo'd for the husband's special "how 'bout making some buffalo wings, too" request). They all came out DE-E-LICIOUS! The parboiling ingredients were a good base for the buffalo wings, too. We're having a cookout today, and I've just finished the parboiling process on another batch. I'm going to have hubby grill 'em up for me, instead of baking them. Thank you for the recipe and the 800th video, Chef John! :)

Although I get most of my recipes from this site, I have never left a review...these are to die for!!! Made a double batch for my 13 year old, husband and I... a couple neighborhood boys tried them and they are gone!! Superb! Served with homemade potato salad, celery & blue cheese dressing...yum!! I saved the parboil juice for next time. Thank you so much for an awesome recipe,

These were a huge hit at my party! I made them exactly according the recipe, and they were delicious. Served them with ranch dip. Next time, I might add a little more red pepper flakes and maybe even a little more garlic.

I've made this recipe twice in one week and its so freaking good!!!! Each time I par-boiled and let it sit for a few hours to soak in all the flavor. This is better than any wings I've ordered in a restaurant and my husband agrees.

Was great! Husband and I loved it! I made it with drumsticks because Trader Joe's didn't have any wings.

Great recipe, thank you for sharing! By personal preference, we left the red pepper flakes out and they were terrific. Am sure the spicy addition would be great for those who like heat. Crispy without being greasy - a nice feature of a very good recipe. I also parboiled early in the day and finished everything but the baking ahead of time. Next time I'll bake them much earlier, too; they kept well on "warm" in our buffet-style slow cooker.

Best wings I have ever made - definitely some of the best I have ever eaten! I have made a lot of wings recipes for my sports loving man and I... Most of the time the cooking method just doesn't produce crispy, rendered skin (roasting the wings in the oven at 400 or so). Chef John convinced me to try against the his recipe and I was pleasantly surprised by how crispy and flavorful the wings were! Did not change a thing to this recipe. I will definitely make this again... What is nice is that you can prep in advance by boiling the wings, and then cooking them up when you are ready to serve. I am going to try this cooking method again with traditional buffalo wings (just salt in the water, maybe some garlic or cayenne also) and maybe a Jamaican style with mango habanero sauce... I am so stoked on this recipe and you will be too! A must try for wing lovers :)

A bit of work, but crispy and delicious! I just used 1 heaping tsp of red pepper flakes, and turned halfway thru cooking (a must), but otherwise followed recipe to a tee, even crushing Panko bread crumbs to "fine". Might turn on broiler at the end next time for a little extra crispiness. :)

I just made these tonight and they are FANTASTIC! They are so crispy! I didn't have time to let them "dry" and they still were super crispy. I am definitely going to make them again. The only thing I need to come up with is a complimentary dipping sauce. That would be super! If anyone has a suggestion, please post!

I made this with chicken legs and theighs - Outstanding . I will be making this again and again. Loved how it made my house feel warm and cozy. Thanks for this recipe!

Yum! Smells even better than it tastes, which is pretty delish. I made this using chicken tenders and they were super crispy & good. Thx!

I did these exactly as the recipe stated. It's heaven in my moutg. If it wasn't as time consuming I'd make this at least once a week. Seriously. Heaven in my mouth. Crispy on the outside and juicy on the inside. Yum

My children love this! I don't buy wings often, but when I do, I'll most likely cook them with this recipe!

so I finally discovered the secret to tastey wings--parboiling. Enough said.

We had a "wing fling" night with all types of different wings and sauces and these didn't last. Everyone loved them! Very easy to follow recipe. One of my sons who cooks nothing helped make them. The second time I made them, I didn't want to mash the garlic, so we used 4 tablespoons of granulated garlic powder. Still awesome! Oh yeah, I saved the brine to use again.

The wings were a huge hit and were extremely easy to pick up and eat. I have never believed in par boiling but this definitely worked. The flavor cooked all the way through the chicken and while baking, you don't have to turn them over! I assume the oil spray on the pan is what provides that great crust. Will do it again the next time I make chicken wings!!

Amazing. Easy and soooo delicious! We couldn't stop eating them. I enjoyed dipping them in ranch dressing to offset the spiciness. Definitely a keeper worthy of superbowl status!

The best! Another dish that never results in leftovers.

I really like this recipe, the wings were delicious! I plan to make them again but this time I will use only 1 tsp of pepper flakes for they were a little too spicy for me, but not for my husband :) I also thought the wings were a bit soggy so next time I will let them dry for more than 15 minutes. This is also my first review and my first "saved" recipe. Thanks!

These are good. And relatively easy and fast! I would say instead of mincing then mortar/pestling the garlic, simply microplane it... you'll get a similar result and faster, in my opinion :) I don't THINK it would affect the outcome. :) Also - has anyone come up with a use for all the leftover "broth" created by the parboil? Or just chuck it?

Soooo awesome! I didn't have rosemary so I didn't use it. I didnt have Balsamic Vingerette so I substituted it with Italian dressing. I simply forgot to add the bay leaf. But, it didn't matter. My wings were sooooo de-lish! Better than I anticipated. Thank you for sharing your recipe!

The wings were so moist and flavorful. The result was worth every extra step. Made these for football sunday so I had a little more time to make sure I followed the recipe to a T. They smelled delicious before they hit the oven.

I followed the recipe exactly. The wings were juicy and tender on the inside with a nice crispness on the outside! The seasonings gave the wings great flavor with a perfect bit of heat, just enough to know it's there. But the stars of this recipe shine through, filling the kitchen with the amazing richness of garlic and Parmesan. These are perfect for a football Sunday afternoon.

These are the only ones my husbanc asks for anymore!

Outstanding...the very best!

I would cut down the par boil time to 10 min

Made these exactly as stated for a holiday party. They were a huge hit. I'll be making these again for sure!

These are incredible. I've made them three times, making a larger batch each time. We eat them as is, or with bleu cheese.

I prefer my wings more saucy, but everyone loved them. The second time I made it, I used chicken thighs and legs. I also do not have a mortar and pestle so I added my olive oil, garlic and salt to a bowl and used my blending wand to mix. Worked great. The chicken was phenomenal!

My husband loves chicken wings so I came across this and made it for his birthday.....he wanted to know where I ordered them from because they were Amazing.......so great easy recipe !!!!!!!!

My husband said these were the best wings he has ever had! Better than the wings his grill buddy at work makes! Definitely best seasoning and flavor I changed nothing about this recipe!

These are SO easy to make, however there is WAYYYYYYY too much pepper. I really enjoyed them but my son and husband are not fans (even though my husband ate like 10 or 12 of them) they both thought the spice was way too much and would have likes more of a parmesan flavor.

No changes, perfect as is! Crunchy and crisply as promised. And, no sugar! Our favorite ever!

I make these all the time, yet they haven't lost their novelty. My husband takes one bite and swears he's in heaven every time. Truly awesome wings.

Have made these several times and its always a favorite. Thanks for sharing

These had a great flavor. Not sure I would go through the parboiling stage again. I don't think it added that much to the recipe. Overall a pretty easy recipe to follow!

These were good. My husband & 14 year old really liked them. Be sure to serve when they're hot.

Pretty good. I stuck them under the broiler for about 3 minutes after following the directions just to get a little extra crunch. I wasn't thrilled at first with the result but they definitely grew on me and by the time dinner was over, I was sold. These are quite good.

I tried this recipe and it was delightful, my family loved it. I will continue to use this recipe just the way it is. Thanks

The best wings!! Didn't change a thing. My family loved them. The secret is defining in the broth. Will be making more soon!!

Made exactly to recipe. Very good!

I needed a new wing recipe and this was great. I thought it was going to be complicated or over involved to have to boil first and then put the seasoning on. Well, it was simple and delicious. I wouldn't change a thing.

This was very good and I will make it again!

After reading all the good reviews, I couldn't wait to make these!! I was a little disappointed with the wings tho. I followed the recipe and made no adjustments. One thing that should be noted is to turn the wings while they are in the oven. Mine ended up charred on the bottom. They had good flavor but were dry. Only cooked them in the oven for 20 minutes. I would suggest making a little extra sauce to put on after.

Outstanding flavor. Made these for a Super Bowl party recently and they were gone before the brisket and ribs. People raved. Nice work!

Really the best flavor. Watch them though the cheese will burn if your oven runs a little hot.

This was delicious beyond what we thought it would be. It was a quick fun recipe to prepare with my 7yr old & Chief John made it all worth wild with his zany sense of humor. We LOVE it!!

Followed recipe exactly and Wow these were delicious! Thank you! Good with ranch dressing.

As a new cook this was my first time making wings. I was not disappointed as the wings were delicious and addictive. My husband loved them so much that he asked me to make them again.

A big hit at super bowl! Maybe good luck too, my team won! They will be a staple for the game every year!

These are a nice change of pace from the regular buffalo wings or teriyaki. My mouth was watering as I made them. I followed the recipe exactly, because I figured with Chef John, how could you go wrong? The only thing I would change in hindsight is to cut back on the black and red pepper. They were a little too spicy for my husband and my taste. Also, it seemed the heat kind of overpowered the garlic and parmesan. I would definitely make them again. They're a keeper!

I just made these tonight and I have to agree; cooking them partially in a seasoned liquid gives these wings SO much flavor. I absolutely loved them and I am extremely picky! My husband and kids loved them!! I am definitely making these again with NO changes bc it doesn't need any!! Thank you for sharing this recipe!

good and easy to make. I topped mine off with an extra 2 mins each side under the broiler for added crunch. perfect for a party.

I added extra breadcrumbs for a crunchier outside and I used less than a cup of salt and the mouths that I feed had nothing but thumbs up for it. Great Recipe.

Awesome! We didn't know we were going to use this recipe until the last minute. We had 8 pounds of wings sitting in a brine. We did par-boil in plain water, because of the brine. We used a lot of extra garlic (we love garlic) in the sauce and skipped the red pepper flakes. We will make them again.

These were delicious, I took out the pepper because I'm allergic but even without it everyone loved them.

Amazing recipe! Great flavor and easy to make. I loved that they are not fried but taste like they are! Definitely would recommend. My husband's new favorite dish.

Very good! The flavor was perfect and the wings were tender and crispy!

I fully expected this to be a waste of time given how easy it is to buy cooked wings at grocery store. Even my husband said so...until he tasted them! They are so awesome and were a big hit with my teenagers too. Soooo good!

Never knew how easy it was to make my favorite flavored wing! Thank you for sharing! Fantastic & fun to make!

These wings were awesome! I don't normally leave reviews, but I had to on this recipe! I followed the recipe as written. The hardest part was cutting the chicken wings (removing the tip then separating the flat from the drummette). Absolutely delicious. I will definitely make these again.

These wings are out of this world! I love the par-cooking technique, that step made them so juicy and full of flavor. The bread crumbs and parm combined for a wonderful crunch in the oven. Thank you John for a hit recipe and please post a recipe for dipping sauce to go with these! You have a fan in NOCO!

Yeah parboiling is the key! Turned out great, and took some

It was very good, and the red pepper flakes gave it a nice kick. It was my first time parboiling and I'm happy I did it because after baking it, it was super tender and falling off the bone when eating. Only con is next time use more cheese because it gave off a real mild taste.

This is first time I have ever made chicken wings and this recipe exceeded my expectations! I used full wings and drumsticks, followed the recipe and they turned out delish! Garlic parm wings are my fav and this was a spicy new take on them for me. The perfect amount of heat, while still letting the title flavors shine. Made it last night for a friend, and it was so good I'm making it again tonight for my boyfriend. Also trying out Chef John's Creamy Italian Dressing to go with it. Can't wait! Thanks for the awesome recipe!

I LOVE this recipe. I've made it several times and it's always wonderful. The wings are perfectly cooked: not too wet or dry, and the seasoning is spot on perfect. This last time I did half with the garlic parm and the other half with buffalo sauce for my husband. These are a bit spicy for kids, so be aware of that and cut the pepper way back if no one is a fan of heat. For low carb, I just leave out the bread crumbs. They add crunch but doing without them doesn't take away from the flavor.

Best wings ever! Chef John never disappoints.

Very good - i make it as is - cook till crispy. I like to toss at about 10-15 minutes.

I tried these a few weeks ago. Even the picky eaters ate them.

This is a real surprise to the pallet, I had no idea boiling the wings prior with spices would infuse so much flavor. The garlic paste with the parm does not over power, but rather like caramelized onions changes the flavor during baking to a rich crunchy crust that only hints at the garlic while leaving plenty of room for the aromatics to come forward. I subbed salad cracker crumbs for bread crumbs and left out the salt entirely, between the crackers and the parmesan cheese I didn't miss it in the slightest.

Excellent recipe. I like the cooking method-it ensured they were fully cooked and crispy and delicious. Will make again.

Best wings I ever had!

Fantastic braising liquid & nice crispy result! Home run in this house!!

The wings were delicious! I didn't use as much cheese, but they were still very good. I also cooked them about 5 minutes longer in the oven because I like them "falling off the bone."

Absolutely fantastic. I followed just as listed and could NOT believe how delicious these are. Took them to a party and non wing fans raved about them. The next day my husband asked to have them again.

I guess I'm just not a fan. Definitely could have used more salt.

Wonderful recipe!

tasty wings ! I like the technique I may change the flavoring a bit next time :-)

Chef John you never fail me. I look for your recipes first! There is nothing I would change about this recipe and I like lots of flavor! If done right they are perfectly crispy! The parboil step helps this but also provides tons of flavor so don’t skip it! I also use frozen wings that come in a 4lb bag...no need to defrost!

Only change I made was a lot less salt. Family said they were good, something different.

First time making this dish and it is a great crowd pleaser! Gone in no time.

These are so delicious and there are zero leftovers when I make them! I used the broth that was a result of boiling the wings in rice and other dishes for weeks afterwards.

made for extended family. Everyone loved it even the people who I didn't think actually like chicken wings! They took longer to cook than I thought but it was mainly that it took an extremely long time for the liquid to boil.

My husband loved them! So much better than take-out! Making more and super easy!

Excellent. Husband asked to make it again!!! I've made it twice in 2 weeks. It is so flavorful!!!

This was OK. Next time I’ll have to add my own technique.

I have made this twice. Amazingly good. And I don't even like chicken wings that much. They have to be crispy and not soggy for my liking. The first time I made it, I followed directions to a "T". Awesome. My husband is a big wing fan, and he loves ranch flavored wings. We travel 20 miles to get his favorite "Wild West" ranch flavored wings from a local well known wing restaurant. So, the next time I made these wings, the only thing I changed was that I omitted the Parmesan cheese. I still used the bread crumbs, and mixed in ranch dressing mix in (1 packet). Tossed the wings in that, baked as recipe stated. Freaking Awesome. We dip ours in a little blue cheese dressing. Nummy both ways. Can't wait to serve these to company or a "chicken wing-off".

Wow, was not expecting them to be this good but they were over the top with greatness. Followed the exact recipe.

I made it again and again and again. Always a hit! This last time I made it MINUS the breadcrumbs so that someone who has a big wheat allergy could enjoy them too! I can’t tell the difference! I am now his new best friend.

We made this for New Years Eve. I wish we would’ve made more! They were gone in minutes. We used extra garlic and cheese and left out the spicy red pepper. Delicious! Will definitely make again.