Ingredients:
2 quarts cold water
¼ cup balsamic vinegar
1½ tablespoons kosher salt
1 bay leaf
1 teaspoon Herbes de Provence divided
1 teaspoon onion powder
2 pounds chicken wings
4 garlic cloves minced
Pinch of kosher salt
2 tablespoon olive oil
¾ teaspoon ground black pepper
½ teaspoon onion powder
¾ teaspoon crushed red pepper flakes
2 tablespoons fine bread crumbs
½ cup grated Parmesan cheese divided
Instructions:
Heat oven to 425°Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray. Set the wire rack over the baking sheet.
In a large saucepan, bring water, vinegar, salt, bay leaf, ½ teaspoon Herbes de Provence and onion powder to a boil. Add chicken and return to a boil. Reduce heat to low and simmer 15 minutes. Transfer chicken to a cooling rack set over paper towels for 15 minutes.
Place the minced garlic on a cutting board and sprinkle with a pinch of kosher salt. Mash the garlic salt together until a paste forms. (Alternately, mash the minced garlic and salt in a mortar and pestle until smooth.)
In a large mixing bowl, mix together mashed garlic salt, olive oil, black pepper, onion powder, red pepper flakes and remaining ½ teaspoon Herbes de Provence. Add par-cooked chicken wings, breadcrumbs and ¼ cup Parmesan cheese; toss to coat.
Place chicken on the prepared baking rack & sheet and sprinkle with the remaining ¼ cup cheese.
Bake wings at 425°F for 20 minutes, rotate the pan and flip wings over. Bake another 15-20 minutes or until cooked through (165°F-170°F internal temperaturand golden brown.
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