Garlicky Gilroy Chicken Wings
Makes about 6 servings
|2||pounds chicken wings (about 15 wings)|
|2||heads fresh garlic, separated into cloves and peeled*|
|1||cup olive oil plus additional for greasing|
|1||teaspoon hot pepper sauce, or to taste|
|1||cup grated Parmesan cheese|
|1||cup Italian-style bread crumbs|
|1||teaspoon black pepper|
|Carrot and celery slices for garnish|
*To peel whole heads of garlic, drop garlic heads into enough boiling water in small saucepan to cover for 5 to 10 seconds. Immediately remove garlic with slotted spoon. Plunge garlic into cold water; drain. Peel away skins.
- Preheat oven to 375°F.
- For each wing, cut through first and second joints using sharp knife on cutting board; remove and discard tips. Rinse wings and pat dry with paper towels.
- Place garlic, 1 cup oil and hot pepper sauce in food processor; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings, one at a time, into garlic mixture, then roll in crumb mixture, coating evenly and shaking off excess.
- Grease 13X9-inch nonstick baking pan; arrange wings in single layer in pan. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until wings are brown and crisp. Garnish, if desired.
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