Garlic and Parmesan Chicken Wings

Ingredients

• Cooking spray
• 3 quarts cold water
• 1/3 cup balsamic vinegar
• 1/4 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

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

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.

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

Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.

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