Roxy
Starter
Garlicky Chicken Wings:
2 lbs. chicken wings
3 heads fresh garlic
1 cup Olive Oil
15 drops Tabasco Sauce
1 cup Grated Parmesan Cheese
1 cup Italian-Style Bread Crumbs
1 tsp. Freshly Ground Black Pepper
1 T. Olive Oil
Separate garlic into individual cloves and peel each. Set aside.
Preheat oven to 375 degrees. Disjoint chicken wings, removing tips. Rinse wings and pat dry.
Place garlic, 1 cup Olive Oil and Tabasco Sauce in a food processor or blender container; cover and process until smooth. Pour garlic mixture into a small bowl.
Combine cheese, breadcrumbs and black pepper in a shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated.
Brush shallow non-stick pan with remaining 1 T. Olive Oil; arrange wings in pan in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture.
Bake for 45 minutes or until brown and crisp. Garnish as desired.
2 lbs. chicken wings
3 heads fresh garlic
1 cup Olive Oil
15 drops Tabasco Sauce
1 cup Grated Parmesan Cheese
1 cup Italian-Style Bread Crumbs
1 tsp. Freshly Ground Black Pepper
1 T. Olive Oil
Separate garlic into individual cloves and peel each. Set aside.
Preheat oven to 375 degrees. Disjoint chicken wings, removing tips. Rinse wings and pat dry.
Place garlic, 1 cup Olive Oil and Tabasco Sauce in a food processor or blender container; cover and process until smooth. Pour garlic mixture into a small bowl.
Combine cheese, breadcrumbs and black pepper in a shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated.
Brush shallow non-stick pan with remaining 1 T. Olive Oil; arrange wings in pan in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture.
Bake for 45 minutes or until brown and crisp. Garnish as desired.