Parmesan Chicken Wings are baked in the oven for perfect wings without all the grease. Don’t forget the crucial step before baking that makes them so tender and crispy. Perfect for game night!
Why you’ll love this recipe for Parmesan Wings
For the most tender and juiciest parmesan chicken wings, try boiling them first then bake until crispy. This method will have you making chicken wings at home for your next party or game day.
With the long days of summer, we enjoy our Friday nights sitting out on the patio with appetizers. Most of the time, it’s nothing fancy or complicated, but something to nibble on while we enjoy a glass of wine and the company of family and friends, maybe some spiced nuts or peach salsa.
Many times, it’s just cheese and Italian meats from the Italian market around the corner, but last week I was in the mood for chicken wings.
I really don’t like the chicken wings you get at most restaurants, they’re cooked to death and smothered in a sauce that has no flavor. If you’ve never tried making them at home, parmesan chicken wings will be your new favorite appetizer or dinner.
Parmesan Chicken Wings Recipe Tips
The technique keeps them tender but still crispy on the outside. To accomplish this feat, you’ll boil them first and then bake them. You can do the boiling part in advance and just have them ready to put in the oven when you’re ready to eat.
These don’t have any sauce, just seasoning and some parmesan cheese. You can make your own ranch dressing or smother them in buffalo sauce if you like, but I think they’re pretty awesome just the way they are.
Parmesan Wings Ingredients
- Chicken wings: You can use flats(wingettes) or drumettes or a combination of both. These are both much smaller than a chicken leg and are typically what is used for chicken wing recipes.
- Broth to boil the wings
- Vinegar: Use an inexpensive balsamic vinegar or apple cider vinegar.
- Dried herbs: bay leaf, thyme, oregano and rosemary all will add flavor to the wings as they boil.
- Coating: olive oil, garlic, red pepper flakes and parmesan cheese. Don’t substitute other cheeses for the parmesan, they will just melt and not create a crispy texture like parmesan will.
How to make Parmesan Chicken Wings
Step 1: boil the chicken
Boil the chicken wings with a little vinegar and dried herbs. Remove them to a rack to cool.
Step 2: Make them garlicky
Toss slightly cooled wings with olive oil, garlic and red pepper flakes, toss with ½ cup of parmesan.
Step 3: bake
Place on a rack or on a foil lined baking pan and cover with more parmesan cheese and bake.
While these have the added step of boiling the chicken wings, it’s worth every minute. Boiling keeps the chicken moist and tender. They go in the oven fully cooked so the baking just makes them crispy but not overcooked.
Serving Parmesan Garlic Wings
These crispy wings are delicious all by themselves but are also delicious dipped in a buttermilk ranch dressing or blue cheese dressing. Serve them alongside some bold chex mix for game day or with some mac and cheese to make a full meal.
Chicken wings should be stored in an airtight container in the refrigerator for 3-5 days, or they can be frozen for up to 3 months. To reheat, place them in an airfryer, or oven at 400º for 3-5 minutes until crispy. You can also warm them in the microwave, but they won’t be crispy.
Parmesan Chicken Wings FAQs
To get baked chicken wings crispy, cook them in a hot oven at 450º and coat with parmesan cheese.
Baking powder can make chicken wings crispy if you add it to the wings about 24 hours ahead of baking as part of a dry brine. This is not needed to make the chicken wings crispy in this recipe. Both boiling and letting them rest before baking works similar to how a dry brine of baking powder and salt works.
For crispy wings without the frying them in oil, boil them first then bake for extra crispy, yet tender chicken wings.
Chicken wings alone don’t have a lot of flavor. Boiling them in herbs and then coating them with garlic and parmesan before baking creates a great tasting wing without the need for frying.
More Amazing Game Day Appetizers
- Low carb sausage balls
- Creamy queso dip
- Mini croque monsieurs
- Tortilla pizza rounds
- Bite size potato skins
- Roasted nuts
- Cheesy crackers
- Bacon wrapped potatoes
- Spinach Dip
- Mushroom bites
- Prosciutto pinwheels
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Parmesan Chicken Wings Recipe
- 3 quarts 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
- pinch of salt
- 3 tablespoons olive oil
- 1 tablespoon black pepper
- 2 teaspoons red pepper flakes
- 2 lbs chicken wings
- 1 cup parmigiano-reggiano cheese finely graded
- Combine water, vinegar, ¼ cup salt, bay leaf, thyme, oregano, and rosemary in a large pot and bring to a boil. Add chicken wings and bring to boil cooking for 15 minutes. Remove with slotted spoon to a rack and allow to dry for about 15 minutes.
- Preheat oven to 450º and line a baking sheet with aluminum foil.
- In a large bowl, combine garlic and salt. Add olive oil, black pepper and red pepper flakes. Add wings to the garlic mixture and mix until well coated. Add ½ cup of parmesan.
- Transfer to baking sheet and sprinkle with remaining ½ cup parmesan. Bake for 20-25 minutes or until browned.
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