Recipe by Carrie September
If you love GARLIC these are for you, they pack a punch but man is it good! I had these at a hot wing bar and they were the most delicious wings I had ever had. The problem was trying to recreate them. I still haven't been able to make them exactly the same way but these are pretty close. If you are looking for something a little different than the traditional hot wings make a batch of these and I bet you they will go just as quickly!
Top Review by Tea Girl
Mmm... garlic. If you really like garlic, you will love these. If you don't or just think it is okay, try a different recipe, it is very, very strong and I could even smell the garlic in the stairwell outside my apartment. :D As I love garlic, I loved these. I halved the recipe because they are only 2 of us, but the halved amounts worked out just right for the chicken I had with the puree and breading mix amounts. I like the idea of using it for drumsticks too, I will have to give that a try sometime. I have done a similar recipe with melted butter and drumsticks (without the garlic) so I think it would work out well. Thanks for sharing! Made for PAC Spring 2014.
- 30 chicken wings
- 3 heads garlic
- 1 cup olive oil
- 2 teaspoons Tabasco sauce
- 1 1⁄2 cups parmesan cheese
- 1⁄2 cup fine breadcrumbs
- 1 teaspoon black pepper
Directions See How It's Made
- Boil the wings for approximately a half hour to cook off all the fat.
- Drain in a colander and rinse off any remaining fat particles.
- In a food processor, combine the 3 heads of garlic, olive oil and Tabasco sauce.
- Puree until smooth.
- In a dish combine the cheese, breadcrumbs and pepper.
- Mix well.
- Dunk the cooked wings into the garlic puree and then immediately into the dry mixture to coat.
- Place in a shallow baking dish.
- Repeat until all wings are coated.
- Bake in 425 degree oven for 35 minutes. This will make them crunchy and brown.
- Check them at approximately 25 minutes, depending on the size of the wings they may already be done and you don't want the breading to burn.
- Remember, they are already cooked since they were boiled first so once the crust is browned they can be taken out.
- Every oven varies as does the chicken size so watch them carefully.
- Once they burn they don't taste the same. Enjoy!
- These will keep overnight if you want to make them a day ahead. I bread them and then put them in the fridge. This way all I need to do is pop them in the oven once my guests arrive. They take approximately 45 minutes if I make them this way, but check them at 30 minutes again to be safe.