Healthy, Hot, and Garlicky Wings

Cooking & Recipes


Winifred Harano, Los Angeles, California Gilroy Garlic Festi


4 to 5 appetizer-size servings


2 pounds chicken wings (approximately 15 wings)
3 heads garlic
1 cup plus 1 tablespoon olive oil
10 to 15 drops Tabasco
1 cup freshly grated Parmesan cheese
1 cup Italian-style bread crumbs
1 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F. Disjoint the chicken wings, discarding the tips. Rinse and pat dry with a paper towel.

Separate the garlic cloves and peel. Place the garlic, 1 cup of the oil, and Tabasco in a blender or food processor and puree. Pour the puree into a shallow bowl.

Combine the Parmesan, bread crumbs, and pepper in a large plastic bag. Dip the wings, one at a time, in the garlic puree, then shake or roll in the bread crumb mixture, coating thoroughly. Coat 2 shallow nonstick baking pans with the remaining 1 tablespoon oil. Arrange the wings in a single layer in the pans. Avoid having the wings touch each other. Drizzle with the remaining garlic puree and sprinkle with the leftover bread crumb mixture. Bake for 45 to 60 minutes, or until browned, then place under the broiler for a few minutes until crisp.



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