Instructions

• Preheat oven to 425°F. Line a baking sheet with aluminum foil and set a wire rack on top; lightly grease the rack if desired to prevent sticking.
• In a large saucepan, combine 2 quarts cold water, 1/4 cup balsamic vinegar, 1 1/2 tablespoons kosher salt, 1 bay leaf, 1/2 teaspoon Herbes de Provence, and 1 teaspoon onion powder. Bring to a boil.
• Add the 2 pounds chicken wings to the boiling liquid, return to a boil, then reduce heat to low and simmer for 15 minutes. This par-cooks the wings.
• Using tongs, transfer the wings to a cooling rack set over paper towels and let drain and cool for 15 minutes. Discard the bay leaf.
• Place the 4 minced garlic cloves and a pinch of kosher salt on a cutting board and mash together until a paste forms (or use a mortar and pestle).
• In a large mixing bowl, combine the garlic paste, 2 tablespoons olive oil, 3/4 teaspoon ground black pepper, 1/2 teaspoon onion powder, 3/4 teaspoon crushed red pepper flakes, and the remaining 1/2 teaspoon Herbes de Provence. Stir to combine.
• Add the par-cooked wings, 2 tablespoons fine bread crumbs, and 1/4 cup grated Parmesan cheese to the bowl. Toss thoroughly so each wing is evenly coated.
• Arrange the coated wings on the prepared wire rack in a single layer. Sprinkle the remaining 1/4 cup grated Parmesan cheese over the wings.
• Bake at 425°F for 20 minutes. Rotate the pan, flip each wing, then bake an additional 15–20 minutes, or until the internal temperature reaches 165°F–170°F and the wings are golden brown.
• Remove from the oven and let the wings rest a few minutes before serving.