These were really flavorful and actually easy to throw together. Made them as an appetizer for a friends party. Were a hit.
These wings were amazing did not change a thing. Doubled the recipe, took them to a party and they disappeared. Boiling the wings makes a big difference, nice and crispy.
These were very good but I boiled them at a full rolling boil for 15 minutes and I believe simmer is what I should’ve done. Will definitely make them again!
Another huge hit from Chef John! Hubby, who is a wing fan, declared these some of the best ever and please make them often. after a few tries, just minor changes- I used drumsticks (total accident first time searching on wrong thing, but turned out great). Boil for 20-25 minutes instead, depending on size. Put whole garlic in boiling water rather than paste as a time saver. cooked as recommended, just add 5-10 minutes at broil for the crispy skin and full cook. Served with dipping sauce, but everyone agreed salt, pepper and hot sauce of choice tableside was all that was needed. Also note - I put on parchment paper rather than foil, beware the temp and turn on your fan. The smoke alarm *may* have gone off, but didn't affect the goodness!! Chef John, you are my hero!!
I will make it again. The only changes I made was less red pepper flakes and baked it too long. I will follow exactly the recipe next time as it needed the extra spice! That'll teach me for tweaking a perfect recipe!
Chef John does it again! I love that his recipes include great basic cooking tips. No need to adjust anything, these are fabulous..the red peppe has some heat, but it nicely countered by the creamy Italian used as a dip!
This is a great recipe! I've used the method (parboil then broil) for wings, drumsticks, and chicken thighs. I save the broth for rice, stock. etc. It is a winner all the way around.
I will definitely make it again! I would add a bit more spice. I added 3 chopped Thai chili peppers to the water, it wasn't quite enough. There weren't any leftovers.
The best I have ever had! Made this recipe a least 5 or 6 times now. Absolutely delicious. Works well with chicken legs too!
First time I made it for a pool party. Everyone enjoyed them and I brought home an empty pan
Uh....Wow! Love this technique. This is my go to recipe for chicken wings from now on. Will be making these for the Superbowl and will add these to my regular rotation. Chef John...seriously, Amazing. I don't know you do it. Thank you for sharing.
Made these tonight. Perfect, perfect in every way! Full of flavor, super crispy, easy to make, and you can make a pan of them ahead, put them in the frig, and pop them into the oven just 25 minutes before the crowd shows up. I deep fry a great deal but I will definitely leaving the fryer in the cabinet a little more so we can have these crispy wings instead. They're that good. Dipped them in ranch dressing. Made the recipe exactly as written.
SO GOOD! I'm sure to make these again & again! I'm really picky with wings; they have to be cooked thoroughly...loved the parboiling method.
I have made it twice. My husband and friends loved it. Certainly will make it again.
I took these wings to a party last night and everyone LOVED them!! I parboiled them earlier in the day and then refrigerated them until I was ready to assemble and cook them just before serving. I think the garlic/oil mixture would gave adhered to the wings better if the wings had not been so cold. Next time I will either do the whole preparation at the same time or bring the parboiled wings to at least room temperature before proceeding. They were still delicious!!
These are absolutely dreamy. I am not a huge wing person, but these were so delicious. They were tender and the garlic parmesan flavor was so good makes you want to beat the person next to you, trying to get the last wing from you, good!!!
Awesome as written! I even forgot the last step to place 1/2 the parm on top before baking, but put it on right out of the oven so it still melted. I’ve never par boiled wings before, but it’s a must every time now!
These are the best chicken wings I have ever tasted. These will definitely be made again and again.
So delicious- loved that they were baked and still tasted amazing! I’m looking forward to using the sauce for something else!
Friends and family loved these. I found it was good to use 1/2 cup of Kraft Shredded Parmesan Cheese to coat the wings and Panko Bread crumbs and then shred fresh Parmesean cheese over the wings before baking... “best They Ever Had!”
Thank you CJ, this was an awesome recipe for chicken and the broth generated from the boil will come in handy for later use. The only changes made was broil the last 5 minutes and used thighs along with the wings, and used the bread crumbs to smother the rice and veggies. The family devour dinner this will be definitely made again and again!
Made them for the 2020 Super Bowl as I considered them fitting for a party with the 49ers playing given Chef John's work and life in San Francisco :). I must say the wings turned out great. Crispy, tasty, just perfect. Even the people who don't like wings had to try them and liked them, so that recipe/technique was quite the success :)
This dish takes a long time to make but it is so worth the efforts. It is my kids’ favorite dish. It is perfect.
I absolutely love this recipe. I used chicken breasts instead of wings and adjusted the breadcrumbs and spices accordingly. I cooked it in the oven for an hour exactly on 350 and it turned out juicy and near perfect. I added on mozzarella and parmesan afterwards and stuck it in for a few more minutes to melt. Absolutely delicious. I served it with marinara sauce. Delicious!! Will definitely make it again.
Fabulous! So crunchy and tasty. They did seem like they were deep-fried!
This isn’t my first time making these perfect wings, I’ve kept all the same ingredients and method, just added more of everything, love garlic! I took the advice and saved the boiling water, added the wing tips, re boiled, discarded the wing tip after about 15 minutes, and made the best cod/cabbage and veggie soup for my meatless Fridays during lent. Added Adobo seasoning, dill and extra red pepper flakes along with cod, cabbage, carrots, radishes, celery, small corn on the cob along with red pepper flakes. So good!
Delish! I added some smoked paprika for color and flavor to the breadcrumb mix. DEVOURED!11
I made this exactly the way the recipe states except for one thing. I do not have a mortar and pestle so I minced the garlic as fine as possible and pressed it so the juice was extracted. I’d like to try it again with these changes . I would omit the balsamic vinegar in the parboiling step. I thought it gave it a weird flavor. I would omit the hotness. I just want to taste the garlic and Parmesan.
Easy to follow. Wings came out better than expected. Think I made mistake of using processed parmesan, would next time use fresh more finely shredded. Would probably broil few more minutes or closer to broiler.
Holy moly these wings were amazing. Didn’t change a thing. A different and delicious spin on wings. Next time might back off on the red pepper flakes, they were ‘hot’ but very manageable. We each ate about 4 more pieces than we normally do. They were that good.
Followed the directions almost to the letter (passed on the rosemary, used garlic salt instead of separate garlic and salt, and added some pesto); also made some boneless chicken wings out of chicken breasts, and used organic chicken. 3 teenagers devoured all of it within 15 minutes of completion! Looks like I'll have do double the ingredients next time...
Every time I make these, I make a larger batch. So far we’ve never had leftovers the next day. Wonderful recipe!
followed recipe to the letter. made 2 pounds so halved ingredients.Incredible taste .
Made these with my 9 year old. Cut back a little on the red pepper, but other than that by the recipe. She loved them and my wife even ate some. It’s time consuming but worth it.
This is a phenomenal recipe! I will say I don’t want to be one of those people that alter a recipe then tell you how great it was but ultimately I made a whole new recipe, but I did change a couple of ingredients to make it work for my diet... doing the keto thing and instead of using breadcrumbs I used crushed pork rinds and I substituted the balsamic vinaigrette for whiten wine just because it’s all I had.... but omg, the crunch and taste was amazing... my whole family couldn’t get enough and we all said it was the best wing recipe ever. I took other reviewers suggestions and kept the broth to make a soup... I threw ground browned turkey breast, tossed in some raw broccoli and cauliflower along with diced onion and shredded carrot and let it boil for about 15 minutes and added a brick of cream cheese and 1/2 c heavy whipping cream and 1/2c Parmesan and it made the best keto soup recipe to go with the wings... I’ll never make wings any other way from here on out.... great job
These are always a big hit, but takes a lot of time to complete right before a party. I haven't tried preparing them a head of time yet. I do like using the broth to make a soup, so I tend to use this recipe more in the winter.
I followed the recipe exactly, I loved the flavor , crunchy on the outside and tender inside. Great recipe chef John!!
This was a GREAT idea! It was so much healthier than deep frying, and crisped up very well. The extras warmed up perfectly in the microwave for lunch the next day. I skipped the red pepper flakes and used paprika instead.
These were the best no fry wings I've ever attempted from this site. I think the parboil was so important to remove excess grease, giving the wings a chance to slightly crisp up - I say "slightly" because after they came out of the oven, I flipped them in some buffalo sauce......because I LOVE buffalo wings. I added my garlic cloves in during the parboil and didn't use any extra salt. We'll have them more often, but probably next time I'll cut back on the rosemary a little bit from personal preference.
My children loved these wings. I added an extra cup of bread crumbs and 4 tablespoons of Olive Oil. Kids used Ranch Dressing and said the only thing different would have been even more bread crumbs. Either way - definitely making these again.
Chef John never disappoints. He is my go to guy! I can’t wait to make some chicken soup with the leftover chicken broth. It smells amazing! The chicken was perfect for a impromptu family gathering. The pot was empty, everyone loved them!
As good as you’ll find anywhere! I found 450° for 20 minutes to be a tad high because it blackened the edges of the cheese — and I was anticipating some nice cheese crispiness. I think next time I’ll bake at 425° for 20 minutes. And there WILL be a next time! As another reviewer suggested, I saved the broth, simmered it with celery and carrots. Haven’t decided if I’ll make chicken rice soup or use the broth as stock for other chicken dishes, but it’s too good to waste. I’ve got two quart bags of it in my freezer.
I followed the receipe but for my taste there was just a bit too much hot taste for me. Next time, I will cut back on the hot flakes. But otherwise, I loved it. Thanks.
Wow, great wings! I made these as instructed but did not use the bread crumbs [for a low-carb diet] and i also used grated Parmesan because it's what I had in the frig. You won't miss the crumbs or the fresh parm; trust me! I was afraid the balsamic vinegar would throw off the flavor but, chef John nailed the ingredients! They're a little bit more work, but they cook up like they just came out of a fryer. I also went with a blu cheese dressing for a dip which I prefer; a great pairing for me. Will definitely make again!
Doubled the recipe. Used extra bread crumbs. Cut back on black pepper. Flavor was great, everyone tore thru these.
These wings are really easy to make and the best part is that you can make a big batch all at once. No standing over the deep fryer cooking wings for an hour or two when you have a large crowd to feed. The wings come out perfectly seasoned and have a nice crispy coating.
My husband, who HATES chicken wings, was disappointed when we ran out last night (because he wanted more). I was also repeatedly dinged as to when I was cooking these again. This is a WINNER!
Yes I made a couple of changes and I will make it again. 1. Instead of measuring out the rosemary, thyme and oregano and red pepper flakes. Use italian seasoning. It contains the same ingredients. I used 3 tablespoons. 2. Next time instead of spending 20 minutes wearing out my hands using a mortar and pestle to crush 8 cloves of garlic into a paste I will use 3 tablespoons of garlic powder. 3. If you don't have any balsamic vinegar handy but do have some balsamic vinegarette salad dressing use it. The oil in the salad dressing didn't seem to make any difference and you have to add olive oil anyway.
Crispy like they were fried. I would add more garlic and parmesan cheese, although as the recipe is written, still very tasty!
Turned out great! I don't have a mortar and pestle so I used my acrylic press. And I used gluten free chips instead of bread crumbs. Worked really well!
Awesome wings! I boiled a little longer and baked a little less, fall off the bone.
I made this for a house party and everyone loved it . I used thinly sliced cheese instead of the grated and it was still good . Will be making this again for sure !!!
Wow! What a hit! I made these for dinner last night and served them on a simple bed of spinach/arugula with a side of creamy Caesar dressing! My family devoured them! I loved the way the parmesan cheese crusted with the garlic and pepper flakes to form a crunchy coating!
I made this recipe last night. Great flavour. I would double the garlic next time as we love garlic. Also it is good for your heart.
Didn’t have enough red pepper flakes so used what we had. Plenty spicy. We won’t use the full amount for future.
I am a new cook, but was a little ambitious with this recipe, hah. It took me 3 hours all together (oops). Then, being the idiot I am, I didn't realize the red pepper flakes were going to make it so spicy. So after spending my night making them, I can't eat them, but the people who like spicy food really like them so it's still a good recipe!
I’ve made this twice following wing the recipe exactly. It’s a favorite in our house. The flavor is really good.
I’ve never been a huge fan of chicken wings because they are either too greasy or slippery. These are neither, and are absolutely delicious. Crunchy and super flavorful. Since I don’t own a mortar and pestle, i used my little mini Cuisinart chopper and it was so easy.
This is the first Chef John Meal I made and didn't love. It was good but thought it should have a lot more flaver.
Tried this tonight and it was very good. A lot of trouble but next time I'll do it in stages. Truly didn't taste baked!
make extras! These chicken wings are addicting!! I've made them 3 times in the past two weeks and my family LOVES THEM!! They are as crispy as fried. Finger licken good!
Use parchment to avoid chicken sticking to the foil, used 5 pounds+ wings, used gloves to toss wings with garlic seasoning
These wings rock!! The only thing I changed was I cooked them in my new Christmas air fryer (thanks Jess). I followed the directions on my air fryer for cooking wings, perfect! Balsamic vinegar, very clever. Another review mentioned using the brine as a soup, again very clever!
I followed the recipe except for the salt. I'm on a low sodium diet and knew I wanted to use the parboiling liquid and some of the wings to make a soup inspired by a chicken wing soup on this site. I suspect that the wings might have been a bit moister if I'd used the suggested amount of salt but the wings were so tasty! I'll be making them again. The chicken wing soup turned out good, too!
Absolutely perfect! Literally finger-licking good and requested for the next BBQ.
These wings were fantastic. I added a bit more bread crumbs. I made the recommended creamy italian dressing to go with it, everyone loved it! Can't wait to make again. Changed nothing.
Tried this for Fourth of July barbq this weekend, HUGE crow pleaser. I added last minute so I used what I had and end up using grated parm not the good reggiano freshly grated, but decent quality, and fresh thyme because I had it and didn't have the dry. Also hit them with a fresh squeeze of lemon when they came out the over which I think really enhanced the other flavors. Absolutely making these again!
I made this tonight for my family and they LOVED it! It was too spicy for me, only because ketchup is spicy for me - my family loves spicy! Next time, I will pull a few wings aside for me before adding to the red pepper mixture and adjust it for my taste. I love Chef John's recipes and videos! Keep 'em coming!!
Excellent wings, and fun and easy to make. I had fresh herbs so used them instead of dried, and threw in some thighs because I had them. Stuck to the recipe other than that. Both the wings and the thighs were fantastic! Will be making these again for sure.
Made this today. So yummie! I used all ingredients as in the recipe, I did substitute the oil for coconut oil as that is all we use.
Fantastic! Made these last night for Super Bowl LII and they were easy and delicious! Love the fact they are not fried and not coated in super sticky sauce. Full of flavor and tender meat - thanks so sharing!
