Better than Fried Garlic Parmesan Chicken Wings with Buffalo Sauce


Are you a garlic lover? …… Make these!

Mad at your boyfriend and don’t want to make out later and possibly give him heartburn in revenge? …… Make these!

Need to keep away pesky vampires? ……. Make these!

Just kidding. 😉 These wings are fantastic and the taste of garlic is just right. My family devoured them, leaving a pile of bones and crumpled napkins in the center of table like the body of gazelle after the lions have paid them a visit.

Also, by boiling, air drying and then baking, these wings will be more crunchy and less greasy than fried chicken wings. I will never go back to frying my chicken in a big bulky machine filled with grease. I have seen the LIGHT and in it was golden wings baked in an oven.



  • 60 Chicken Wings (we only plated a few for the picture because there were so many)
  • Water
  • 1/2 cup Balsamic Vinegar
  • 2 teaspoons Oregano
  • 2 teaspoons Italian Seasoning
  • Salt (we are going to use it in several places of this process)
  • 12 Garlic Cloves
  • 2 tablespoons Black Pepper
  • 1 cup Olive Oil
  • 2/3 cup Parmesan Romano Cheese, extra for sprinkling
  • 2/3 cup Italian Style Fine Bread Crumbs
  • 2 teaspoons Red Pepper Flakes, optional

Step 1: Fill a large pot about halfway with water and set stovetop to high heat. Add oregano, Italian seasoning, balsamic vinegar and 1 teaspoon of salt to the water.

* Optional: Add red pepper flakes into the water.


Step 2: When the water gets to a simmer, add the chicken wings. Set a timer for 20 minutes and bring to a boil. When the chickens wings float, they are done.



Step 3: Pre-heat the oven to 450 degrees Fahrenheit.

Step 4: Place the wings on a drying rack in a single layer and let them air dry for 15 minutes.




Step 5: Smash the garlic with a pinch of salt and black pepper into a puree. You can add the black pepper either in the beginning on the smashing process or halfway through. It is a personal preference.

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Step 6:  Put the garlic puree in a large mixing bowl. Add olive and mix.


Step 7: Mix chicken wings throughly with garlic oil paste.

*Note: My dad used gloves because he hates having his hands smell like garlic for hours after.


Step 8: Sprinkle bread crumbs and parmesan cheese while mixing the wings.


Step 9: Line a raised lipped baking sheet with foil and generous amount of olive oil spray.

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Step 10: Place wings skin side up on the baking sheet in a single layer. Bake 25 minutes or until golden.




Step 11: Toss wings into your favorite sauce or the buffalo sauce.


Step 12: Eat and Enjoy!



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