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servings:

"The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer."

• 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

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