Garlic-Cheese Chicken Wings Recipe

4 3 5
Garlic-Cheese Chicken Wings Recipe
Garlic-Cheese Chicken Wings Recipe photo by Taste of Home
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Garlic-Cheese Chicken Wings Recipe

Read Reviews
4 3 5
Publisher Photo
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. -Donna Pierce, Lady Lake, Florida
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 20 min. + cooling

Ingredients

  • 2 large whole garlic bulbs
  • 1 tablespoon plus 1/2 cup olive oil, divided
  • 1/2 cup butter, 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

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Squeeze the softened garlic into a blender. Add the 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.
Cut chicken wings into three sections; discard wing tip section. 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.
Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear. Yield: 2-1/2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Garlic-Cheese Chicken Wings in Taste of Home October/November 2003, p31

Nutritional Facts

3 each: 480 calories, 37g fat (13g saturated fat), 82mg cholesterol, 635mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 23g protein.

  • 2 large whole garlic bulbs
  • 1 tablespoon plus 1/2 cup olive oil, divided
  • 1/2 cup butter, 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)
  1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
  2. Squeeze the softened garlic into a blender. Add the 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. 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.
  4. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear. Yield: 2-1/2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Garlic-Cheese Chicken Wings in Taste of Home October/November 2003, p31

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Reviews forGarlic-Cheese Chicken Wings

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spiceygas User ID: 3317044 128893
Reviewed Feb. 11, 2014

"Turned out really well. My guests love it.

I suggest baking them on a baking sheet that's lined with parchment paper. That'll make them much easier to pull off and serve."

MY REVIEW
mariekelly User ID: 1260901 49932
Reviewed Feb. 9, 2012

"definately the best chicken wings i've ever made!!!"

MY REVIEW
Lilly626 User ID: 2875288 141916
Reviewed Aug. 25, 2008

"My hubbie and I loved this dish. It was easy to make and the left overs reheated nicely for lunch the next day!!"

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