Garlicky Gilroy Chicken Wings

Garlicky Gilroy Chicken Wings

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.


  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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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