Hailing from Upstate New York, it’s no surprise that I love wings. After you have the original Anchor Bar wings with their signature sauce, nothing else really comes close. I’ve never tried to make wings before because I always thought it was complicated with all the dry mixes and the sauces and the frying and the drying. This is similar to a menu item you’d find on the Buffalo Wild Wings happy hour menu except you can get it at home. But this recipe for garlic Parmesan chicken wings is so simple even a first-time wing-cooker can make them perfectly.

One of the best parts about this recipe is that the wings are baked and boiled instead of fried. I do love a good fried chicken wing but if I can get the same texture and deliciousness from baking, that’s what I’d prefer. When you boil the wings in the stockpot mixture, you allow them to absorb tons of great aromatic flavors and help add juice to the meat. This flavorful bath includes staples such as oregano, thyme, rosemary, and a bay leaf, which make the wings have an Italian-flavored flare. After you boil them in delectable juices, you coat them with breadcrumbs and cheese among other spices and stick them in the oven. It’s not overly complicated, it doesn’t take an extreme chef, and the texture and taste is exactly like fried wings. I would even put them up against some fried wings for comparison. The one thing I will note for  beginners is when you are cutting off the tips of the wings, use a sharp knife or a clever of some kind. I wasn’t sure how to get rid of the tips so I chopped them off vigorously with my 8″ chef’s knife. Make sure to remove any hanging pieces of bone before you put the wings in the boiling bath. 

Garlic Parmesan Wings
One of the best parts about this recipe is that the wings are baked and boiled instead of fried.
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
  1. 6 cups cold water
  2. 2 TB (Tablespoon) and 2 TS (Teaspoon) balsamic vinegar
  3. 2 TB salt
  4. ½ bay leaf
  5. ½ TS dried thyme
  6. ½ TS dried oregano
  7. ½ TS dried rosemary
  8. 6 cloves minced garlic
  9. ½ TS salt
  10. 1 TB and 1 ½ TS olive oil
  11. 1 ½ TS black pepper
  12. 1 TS red pepper flakes
  13. 2 lbs chicken wings separated at the joint, tip discarded
  14. 1 TB bread crumbs
  15. ½ cup finely grated Parmigiano-Reggiano cheese
  1. Preheat the oven to 450 degrees and spray a baking pan that has been covered in aluminum foil with cooking spray
  2. Combine water, vinegar, 2 TB salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil
  3. Add chicken wings while water is boiling and cook for 15-20 min
  4. Remove chicken wings when cooked and allow to dry on a rack for about 15-20 min
  5. Combined minced garlic and ½ TS salt and create a paste (I love garlic so I just left the garlic in minced form instead of making a paste. If you don’t like to chomp into pieces of garlic, make the paste.)
  6. Combine garlic/salt paste with olive oil, black pepper, and red pepper flakes in a large bowl
  7. Add chicken wings and bread crumbs to large bowl and coat the wings in the mixture
  8. Add ¼ cup of Parmigiano-Reggiano cheese into the large bowl and toss until all wings are covered
  9. Transfer wings to the baking pan and dust the wings with the remaining ¼ cup of cheese
  10. Bake in the oven until browned, about 20-30 minutes
  1. Try not to burn your mouth while you’re scarfing down these delectable wings!
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I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast.
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Simple Garlic Parmesan Wings
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