These crispy oven-baked garlic-parmesan chicken wings are so good that your guests will never believe they didn’t come right out of the deep fryer. With a deliciously crispy skin that’s bursting with garlic and parmesan flavor on top of the juiciest meat, you’ll want to keep this surprisingly healthier version in your recipe box for sure!
Just looking at these pictures brings back the fondest memories of devouring these tasty morsels for the first time. So crispy and juicy, with savory garlic and sharp parmesan flavors. So good!
I dipped these in a ranch dressing (because it was already in my fridge), but I would also recommend Italian dressing or even your own garlic aioli creation. You could also get away with no dip at all. The flavors here really don’t need it, it’s just something extra.
I really meant to take pictures of these chicken wings the first time I made them. I really did. I was so looking forward to sharing them with all of you lovely readers. Unfortunately, they were just eaten too fast.
It’s a shame, really, that I had to make a second batch. I mean, how many chicken wings can one person eat?
The answer to that question is a lot. Especially when they’re this good.
In fact, I even had a chance to pack up a big batch of these to share with a group of friends recently, who seemed to enjoy them as much as I did. I usually assume they’re good when 48 wings disappear in the first hour.
They’re so easy to make, too! Which is great, considering football season is right around the corner, which means football parties. Bring on the pub food recipes!
The trick to getting these chicken wings crispy is all in the parboil, or Part 1 of the recipe. You could throw these directly into the oven, and they will crisp up a bit. But you won’t get that OMG CRISPY! skin, and the complex flavor the seasoned water gives, without the parboil. Trust me on this one, don’t skip this step.
One of my favorite parts about this particular chicken wings recipe is that they are baked and not deep fried. Don’t get me wrong, deep frying certainly has its place in the world. To me, that place is in pubs, restaurants or snack stands at sporting events.
I’m just not a big fan of deep frying foods in my own home. Fried foods are delicious, but they’re just not healthy for you, which makes them a once-in-a-while food. Also, cleaning out the pan you used to fry in is a giant pain!
So, why do that when you can get all of the flavor and crispness from your oven?
If you like this recipe, be sure to check out my Baked Herb & Garlic Chicken Drumsticks!
So, without further adieu, I give you Crispy Oven Baked Chicken Wings!
- 48 small chicken wing pieces separated from joint, bone-in with skin
- 4 qts water
- 1 cup balsamic vinegar
- 1/2 cup kosher salt
- 3 bay leaves
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tbsp garlic powder
- 1/2 tbsp cumin
- 1/2 tbsp onion powder
- 1 cup parmesan grated
- 10 cloves garlic
- 1 medium lemon (juice only)
- 4 tbsp olive oil extra virgin
- 3 tbsp breadcrumbs plain
- 2 tsp dried basil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp white sugar
- 1 tsp cayenne pepper
Add water to a large pot, leaving at least 4-5 inches of room from the water to the top of the pot.
To the water add balsamic vinegar, bay leaves, salt, dried thyme, oregano, rosemary, garlic powder, cumin and onion powder. Bring this to a simmer.
Using a large slotted spoon, add chicken wing pieces to simmering water a few at a time. Once all wings are added, stir gently for a few seconds. Once water begins to boil, reduce heat to a simmer.
Allow wings to simmer for about 15 minutes. Once done, using a large slotted spoon, remove wings and place on a wire rack. Allow wings to rest for 15-20 minutes, giving them a chance to dry.
Preheat oven to 450°F.
In a food processor combine garlic cloves, olive oil, salt, black pepper, cayenne pepper, basil, lemon juice and sugar. Turn food processor on to combine all ingredients into a thin paste.
In a large mixing bowl, add garlic paste and breadcrumbs, stirring together to combine.
Add wings to mixing bowl. Using a large spoon, toss wings until evenly coated with garlic paste. Add 1/2 cup of parmesan to and toss wings for a few more seconds.
On a greased baking sheet, spread wings out, leaving room between each wing. Sprinkle the remaining 1/2 cup parmesan over wings, coating evenly.
Bake wings for 15-20 minutes, or until they are golden brown and crispy.
- I use a wire rack placed over a baking sheet to let wings dry. If you don't have a wire rack, you can place chicken on paper towels layered over a large baking sheet. This just gives the chicken a chance to dry, so they can hold the garlic parmesan mixture better in the next step.
- You can make the garlic puree early, but don't add the breadcrumbs until last minute, or they will become a soggy mess!