Garlic-Cheese Chicken Wings

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."

• Ready In: 1 hr 45 mins
• Yields: 2 1/2 dozen

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. Cut chicken wings into three sections; discard wing tip section.
4. 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.
5. Bake uncovered, at 350 degrees for 50-55 minutes or until chicken juices run clear.