In a large bowl, combine the cold water, balsamic vinegar, kosher salt, bay leaf, and ½ teaspoon of Herbes de Provence. Stir until the salt dissolves.
Add the chicken wings to the brine mixture. Cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate the meat.
Preheat your oven to 400°F (200°C). This will ensure your wings cook evenly and achieve that coveted crispiness.
In a mixing bowl, combine the minced garlic, olive oil, black pepper, ½ teaspoon onion powder, crushed red pepper flakes, bread crumbs, and the remaining ½ teaspoon of Herbes de Provence. Mix well.
After brining, remove the chicken wings and rinse them under cold water. Pat them dry with paper towels. This step is crucial for achieving a crispy exterior.
Place the dried wings in a large mixing bowl. Add the garlic Parmesan mixture and toss until the wings are evenly coated.
Arrange the coated wings in a single layer on a wire rack placed over a baking sheet. This allows air to circulate around the wings, helping them crisp up. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.
In the last 5 minutes of baking, sprinkle the grated Parmesan cheese over the wings and return them to the oven until the cheese melts and becomes slightly golden.
Remove the wings from the oven and let them cool for a few minutes. Serve them hot, garnished with additional Parmesan and a sprinkle of fresh herbs if desired.
