Garlicky Gilroy Chicken Wings
Just driving through the town of Gilroy on my way to Monterey makes me salivate.
The air is so fragrant with the smell of fresh garlic growing in the fields that
it makes you hungry instantly.
2 pounds Chicken wings
3 Heads fresh garlic -- separated
Into cloves and peeled
1 cup Plus 1 T. olive oil -- divided
15 Drops tabasco pepper sauce
1 cup Grated parmesan cheese
1 cup Italian style bread crumbs
1 teaspoon Black pepper
Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat
dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender
container; cover and process until smooth. Pour garlic mixture into small bowl.
Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into
garlic mixture, then roll, one at a time, in crumb mixture until thoroughly
coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a
single layer. Drizzle remaining garlic mixture over wings; sprinkle with
remaining crumb mixture. Bake 45 to 60 minutes.