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Garlic-Cheese Chicken Wings Recipe

Garlic-Cheese Chicken Wings Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 1 hour 20 min. + cooling YIELD:10 servings

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

  • 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.

Nutritional Facts

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

Reviews for Garlic-Cheese Chicken Wings

Sort By :
MY REVIEW
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
Reviewed Feb. 9, 2012

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

MY REVIEW
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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.