This garlic Parmesan hot wings video represents the 800th
recipe we’ve uploaded to YouTube since we launched the channel in January 2007.
As I waited for the file to upload, an odd sense of disbelief started to wash
over me. Had I really cooked, filmed, and posted 800 video recipes? It didn’t
seem possible.
The more I thought about just how much content that is, the
more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a
different kind of disbelief came over me as I considered all the dishes I’ve
still not done.
more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a
different kind of disbelief came over me as I considered all the dishes I’ve
still not done.
After all these hundreds and hundreds of recipes, I still
have not done things like risotto, goulash, blue cheese dressing, calamari, or
beef Wellington; just to name a few. Anyway, it was an interesting and
introspective ten minutes, sitting there watching the upload progress bar
slowly move across the screen, thinking about what I had done, and how much I
still needed to do.
have not done things like risotto, goulash, blue cheese dressing, calamari, or
beef Wellington; just to name a few. Anyway, it was an interesting and
introspective ten minutes, sitting there watching the upload progress bar
slowly move across the screen, thinking about what I had done, and how much I
still needed to do.
As far as these gorgeous wings go, they rocked. My wife
Michele, who is not a big fan of chicken wings, ate more than I’d ever seen her
eat before, and deemed them my best yet. I’m not sure about that, but they did
come out really, really well.
One reason it’s hard to get a crispy-crusty coating on a
wing in the oven is all the moisture that leaks out during the initial phase of
baking. Here, we are parboiling the wings in a very flavorful liquid, which not
only helped season the chicken, but also produced a surface texture in the oven
that your guests will swear came straight out of a deep fryer. I hope you give
these a try soon, and as always, and for the 800th time, enjoy!
wing in the oven is all the moisture that leaks out during the initial phase of
baking. Here, we are parboiling the wings in a very flavorful liquid, which not
only helped season the chicken, but also produced a surface texture in the oven
that your guests will swear came straight out of a deep fryer. I hope you give
these a try soon, and as always, and for the 800th time, enjoy!
Ingredients for 5 pounds of wings (about 48 pieces):
3 quarts cold water
1/4 cup salt
1/3 cup balsamic vinegar
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried rosemary
4 to 5 pounds of chicken wing sections
8-10 cloves garlic plus big pinch of salt
3 or 4 tbsp olive oil, or as needed
1 tbsp freshly ground black pepper
2 tsp red pepper flakes, or to taste (obviously you can add
cayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs
cayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs
about 1 cup of very finely and freshly grated
Parmigiano-Reggiano cheese
Parmigiano-Reggiano cheese
creamy Italian dressing for dipping, optional