Kate's Caramelized Garlic Chicken Wings (Only 3 Ingredients!)

"Slowly roasting the garlic in olive oil caramelizes its natural sugars developing a sweet nutty flavor, and the chicken wings are fall of the bone tender and moist. The large amount of garlic used is surprisingly not pungent because the garlic oils mellow into a sticky and buttery consistency."
photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate photo by Garden Gate Kate
Ready In:
2hrs 15mins
20 chicken wings




  • Preheat oven to 425F degrees. Cut chicken wings in half at joint. Finely chop half a container of garlic (measures to be about 3/4 cup of whole garlic cloves). Refrigerate remaining garlic for another recipe. Place chicken wings in baking pan in single layer; they can touch. Rub wings all over with olive oil. Rub wings all over with minced garlic. Sprinkle top with salt and pepper to taste. Pour water in four corners of baking pan. Cover with aluminum foil.
  • Bake at 425F degrees for 45 minutes. Then, bake at 350F degrees for 1 hour. Remove foil. Bake at 350F degrees for 20 minutes or until browned.
  • The garlic infused oil left in the baking pan is yummy over rice or sopped up with crusty bread. Hint: find the 6 oz container of peeled whole garlic cloves in the produce section of the grocery store by the refrigerated pre-cut vegetables, salsas, and salad dressings.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
View Full Profile

Find More Recipes