Baked Garlic & Parmesan Chicken Drumsticks
Author: Randazzo
Ingredients
- cooking spray
- 3 quarts cold water
- ⅓ cup balsamic vinegar
- ¼ 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 drumsticks
- 2 tablespoons fine bread crumbs
- 1 cup finely grated Parmigiano-Reggiano cheese, divided
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
- Combine water, vinegar, ¼ cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken drumsticks, return to a boil, and cook for 15 minutes. Remove chicken drumsticks to a cooling rack and allow to dry for 15 minutes.
- Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
- Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add drumsticks and bread crumbs; toss to coat. Sprinkle with ½ cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining ½ cup Parmigiano-Reggiano cheese.
- Bake in the preheated oven until browned, 20 to 25 minutes.
