Garlic Parm Hot Wings - Oven-Fried Chicken Wings with Spicy Garlic Parmesan Crust Recipe

Ingredients

• 2 lb Chicken Wings (split into flats and drumettes, about 40 pieces)
• 3 qt Water (cold, for poaching)
• 2 tbsp Kosher Salt (for poaching liquid)
• 2 tbsp Balsamic Vinegar (adds subtle acidity to poaching liquid)
• 1 Bay Leaf (whole, for poaching liquid)
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Dried Rosemary
• 8 Garlic Cloves (peeled)
• 1/4 cup Olive Oil (extra virgin preferred)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Red Pepper Flakes (adjust to heat preference)
• 1/2 cup Fine Dry Breadcrumbs (very fine, not panko)
• 1 cup Parmesan Cheese (freshly grated, authentic Italian)
• 1 spray Non‑Stick Cooking Spray (for baking sheet)
• 1/2 cup Creamy Italian Dressing (for serving)

Instructions

1. Prepare Poaching Liquid

   Place 3 quarts of cold water in a large stock pot. Add 2 tbsp kosher salt, 2 tbsp balsamic vinegar, 1 bay leaf, 1 tsp each of dried thyme, oregano, and rosemary. Bring to a simmer over high heat.

   Time: PT10M

2. Par‑Boil the Wings

   When the liquid reaches a gentle simmer, carefully add the chicken wings. Return to a simmer and cook for exactly 15 minutes.

   Time: PT15M

3. Drain and Air‑Dry

   Using a spider strainer, lift the wings out of the pot and transfer them to a cooling rack. Let them air‑dry for at least 15 minutes so the surface is completely dry.

   Time: PT15M

4. Make Garlic Paste

   In a mortar, combine the 8 peeled garlic cloves with 1/2 tsp salt. Grind until a smooth paste forms.

   Time: PT5M

5. Prepare the Oil‑Spice Mixture

   Transfer the garlic paste to a large mixing bowl. Add 1/4 cup olive oil, 1 tsp black pepper, and 1 tsp red pepper flakes. Stir until fully incorporated. Adjust oil if the mixture feels too thick.

   Time: PT5M

6. Coat the Wings

   Add the dried wings to the bowl. Sprinkle 1/2 cup fine breadcrumbs and toss gently. Add 1 cup grated Parmesan and toss again. Repeat the breadcrumb‑Parmesan addition two more times, tossing after each addition to avoid clumps.

   Time: PT10M

7. Arrange on Baking Sheet

   Line a baking sheet with foil and spray generously with non‑stick cooking spray. Spread the coated wings in a single layer, flat side up, leaving space between pieces.

   Time: PT5M

8. Bake the Wings

   Place the sheet in a pre‑heated 400°F oven. Bake for about 20 minutes, or until the coating is golden‑brown and crisp. No need to turn the wings halfway through.

   Time: PT20M

   Temperature: 400°F

9. Serve

   Transfer the hot wings to a serving platter. Serve immediately with creamy Italian dressing for dipping and a sprinkle of extra red pepper flakes if desired.

   Time: PT5M

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

10 g

Fat

35 g

Fiber

1 g