Garlic-Parmesan Chicken Wings

garlic-parmesan chicken wings
  • Yield: 24
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

    130
  • Fat

    11 g
  • Saturated Fat

    2.5 g
  • Cholesterol

    25 mg
  • Sodium

    240 mg
  • Carbohydrate

    1 g
  • Fiber

    0 g
  • Sugars

    0 g
  • Protein

    9 g

Garlic-Parmesan chicken wings. Baked chicken wings with two kinds of cheese and garlic. An excellent appetizer. You may also like  Honey Chicken Wings, another yummy appetizer baked in an oven.

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Garlic-Parmesan Chicken Wings

Ingredients

  • 2 large whole garlic bulbs
  • 1 tablespoon, plus 1/2 cup (125 ml) extra virgin olive oil, divided
  • 1/2 cup (125 g) butter, melted
  • 1 teaspoon hot pepper sauce
  • 1 1/2 cups (375 g) seasoned breadcrumbs
  • 3/4 cup (180 g) freshly grated Parmesan cheese
  • 3/4 cup (180 g) freshly grated Romano cheese
  • 1/2 teaspoon freshly ground black pepper
  • 15 chicken wings (3 pounds (1.44 kg)) ,cut into three sections, wing tip section discarded
  • freshly shopped parsley

Method

Step 1

Remove papery outer skin from garlic cloves(don't peel and separate cloves). Cut the top off garlic bulbs and brush with 1 tablespoon olive oil. Wrap each garlic bulb in heavy-duty foil. Preheat your oven to 425 F (210 C). Bake in preheated oven for 30-35 minutes or until softened. Remove from the oven, set aside and cool for 10-15 minutes.

Step 2

In a blender, combine baked garlic cloves, melted butter, hot pepper sauce, and remaining olive oil. Blend until smooth. Pour garlic mixture into a shallow bowl.

Step 3

In another bowl, combine bread crumbs, Parmesan and Romano cheeses, and black pepper. Stir well and set aside.

Step 4

Dip chicken wings into garlic mixture. Coat with bread crumb mixture. Grease 15 x 10-inch baking sheet with nonstick cooking spray. Place chicken wings on greased baking sheet. Drizzle with remaining garlic mixture.

Step 5

Bake in preheated (350 F) oven, uncovered, for 50-55 minutes or until chicken juices run clear. Sprinkle with chopped parsley. Serve hot.

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