Prep 50 mins
Cook 55 mins
From Taste of Home October/November 2003. Donna Pierce of Lady Lake, Florida writes, "I developed this recipe several years ago using chicken breasts, then decided to try it on wings as an appetizer -- and it was a hit! If you like garlic, you're sure to enjoy these tender zesty bites."
- 2 garlic, bulbs whole (large)
- 1 tablespoon olive oil or 1 tablespoon vegetable oil, divided
- 1⁄2 cup olive oil or 1⁄2 cup vegetable oil, divided
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 1 teaspoon hot pepper sauce
- 1 1⁄2 cups seasoned bread crumbs
- 3⁄4 cup grated parmesan cheese
- 3⁄4 cup grated romano cheese
- 1⁄2 teaspoon pepper
- 15 whole chicken wings (about 3 pounds)
- Remove papery outer skin from garlic (do not peel or seperate cloves). Cut top off garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy duty foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool 10-15 minutes.
- Squeeze the softened garlic in to a food processor. Add butter, hot pepper sauce, and remaining oil, cover and process until smooth. Pour into a shallow bowl. In another shallow bowl, combine the bread crumbs, cheeses, and pepper.
- Cut chicken wings into three sections; discard wing tip section.
- Dip chicken wings into the garlic mixture, then coat with crumb mixture. Place on a greased rack in a 15-in x 10-in x 1-in baking pan; drizzle with any remaining garlic mixture.
- Bake uncovered, at 350 degrees for 50-55 minutes or until chicken juices run clear.
I usually have homemade breadcrumb in my freezer...but of course when I went to find them..none there..so I used panko crumb instead. I wouldn't recommend this, as we felt that the lightness of the crumb didn't really work so well in this instance.
My garlic didn't seem to meld that well with the butter mixture, but still tasted great. I just had to make sure that the wings didn't get clumps of garlic stuck to them.
They cooked up really nicely ( I would have liked the hot sauce to shine through a little more...I couldn't detect it, but I DO like heat!), and tasted good..I will try this with chicken tenders next time...I think they'll be great.
Made for PRMR.
I also made half the recipe between 3 of us and only took the wing tip of the wings (which I put into a freezer bag to use later for making stock), my 9 wings weighed just under 900 grams so I cut back a little on the crumbing mix but still had a lot left over so would half that but then maybe because I left the other two parts intact could have had a bearing on that. For the garlic butter mix, which is to die for, I had to add a little bit of extra butter otherwise I would not have had enought to coat the wings (unfortunately none to drizzle so sprayed with some garlic oil for cooking) so would think about doubling the butter mix and that by itself is absolutely delicious, could see that being the base for some great garlic bread. Overall the wings were demolished and thoroughly enjoyed, thank you Shelby Jo, made for 123 Hits tag game.
Wow!!! If you love garlic you will definitely love these very flavorful wings!!! I made 1/2 of the recipe, lunch for me and then after school snack for 17 yo DS!! For me I served this with a side potato dish and DS just tried the wings. I had never tried roasting a bulb of garlic, and it really totally infused garlic odor throughout my house. I loved the crunchy coating of the wings, but for me and DS, the garlic was so overwhelming, my potato side dish only tasted of garlic and it had no garlic in it. Not sure if by roasting the garlic blub in the oven, caused me to only taste garlic, but for me that is what happened. I would make them again but cut way back on the garlic!! But for real garlic lovers, this is a great choice for you and you should try these wings!!! Thanks for sharing the recipe Shelby!! Made for Photo Tag!!!