Garlic Parmesan Chicken Wings

4.8
(346)
266 Reviews
102 Photos

These baked garlic Parmesan wings are super crispy because the chicken is cooked in a flavorful liquid before baking, which helps season them and produce a texture in the oven that your guests will swear came straight out of a deep fryer.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on January 24, 2025
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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102
high angle looking at a plate of golden brown garlic and parmesan chicken wings
102
102
102
Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
1 hr 10 mins
Servings:
8
Yield:
4 pounds wings
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Ingredients

Original recipe (1X) yields 8 servings

  • cooking spray

  • 3 quarts cold water

  • ⅓ cup balsamic vinegar

  • ¼ cup salt

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon dried rosemary

  • 8 cloves garlic, minced

  • 1 pinch salt

  • 3 tablespoons olive oil, or as needed

  • 1 tablespoon freshly ground black pepper

  • 2 teaspoons red pepper flakes, or to taste

  • 4 pounds chicken wings, separated at joints, tips discarded

  • 2 tablespoons fine bread crumbs

  • 1 cup finely grated Parmigiano-Reggiano cheese, divided

Directions

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

  2. 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.

    Dutch oven with chicken wings marinating in a broth

    Dotdash Meredith Food Studios

  3. Mash garlic and a pinch of salt together in a mortar and pestle until smooth.

    Cooked chicken wings on a metal rack within a baking sheet with a mortar and pestle along side it with seasonings inside

  4. Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.

    a bowl filled with seasoning and oil

  5. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.

    seasoned chicken wings in a bowl

    Dotdash Meredith Food Studios

  6. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.

    Uncooked chicken wings on a foil lined baking sheet

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven until browned, 20 to 25 minutes.

    Golden brown chicken wings on a foil lined baking sheet

  8. Serve hot and enjoy!

    high angle looking at a plate of golden brown garlic and parmesan chicken wings

    DOTDASH MEREDITH FOOD STUDIOS 

Chef's Note

Serve with creamy Italian dressing for dipping.

804 home cooks made it!

Nutrition Facts (per serving)

276 Calories
19g Fat
5g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 276
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 28%
Cholesterol 57mg 19%
Sodium 246mg 11%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 20g 40%
Vitamin C 2mg 2%
Calcium 155mg 12%
Iron 2mg 9%
Potassium 175mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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