Chook Me!

Anyone know any good garlic chicken wing recipes?

Like the kind you get at restaurants?

Public Comments

1. LINDA'S GARLIC CHICKEN WINGS 2 lb. chicken wings, about 15 2 head fresh garlic, separated and peeled 1 c. olive oil 2 tbsp. olive oil 10-15 drops hot sauce or Tabasco sauce 1 c. grated Parmesan cheese 1 c. Italian style bread crumbs 1 tsp. black pepper Preheat oven to 375 degrees. Disjoint wings. Rinse and pat dry. Place garlic, 1 cup olive oil and hot pepper sauce in processor, cover and process until smooth. Pour into small bowl. Combine Parmesan, bread crumbs, and black pepper into shallow dish. Dip wings into garlic mixture, then roll one at a time into bread crumb mixture. Brush baking sheet with 2 tablespoons olive oil, arrange wings on sheet in single layer. Drizzle remaining garlic mixture over chicken, sprinkle with remaining crumbs. Bake 45-60 minutes until brown and crisp.
2. you could check out www.foodtv.com and do a recipe search.
3. I just start off by putting the chicken wings in a big pan, in the oven at 350. They'll need to cook for about an hour. Spread them with LOTS of butter, and sprinkle with garlic powder and kosher salt. Turn them every 15 minutes or so, and add some more butter and garlic, so they get a nice crunch on the outside. It's so easy, but everyone loves them. Sometimes if I have fresh garlic on hand I'll add some diced on the top, but whatever you have will work. The coarse salt really makes it. Yum!
4. Lazy Garlic Wings: 2 to 3 lb. chicken wings 1/4 C. butter 1/4 C. minced garlic 1/4 tsp. oregano 1/4 tsp. thyme 1/4 tsp. basil 1 tsp. black pepper 1 tsp. Tabasco sauce Place chicken in crockpot, then add remaining ingredients. Cook on LOW for 6 to 8 hours. Remove from crockpot with a slotted spoon and serve with hot Italian or French bread. Serves 8 to 10.
5. Grilled Garlic Chicken Wings Recipe Ingredients - 12 chicken wings - 1 onion - 2 tablespoons minced garlic, or 1 tablespoon garlic powder - 2 tablespoons spicy mustard - 1/2 cup dry red wine (substitute fruit juice) - 1 teaspoon salt - 1/2 teaspoon pepper - 1/4 teaspoon cayenne pepper, or to taste - 1 tablespoon olive oil - 2 tablespoons soy sauce Directions * Separate wings into sections. Save wing tips for stock or discard. The other 2 sections can be left joined (fewer pieces to turn on the grill) or separated (easier to get both the larger 'drummie' sections and the smaller middle sections grilled to a uniform doneness; easier to eat). * Put remaining ingredients into blender or food processor and pulse 8 - 10 times (or make by hand: chop onion and garlic very finely, then mash together with the salt, then add remaining ingredients). * Combine wings and sauce in a small bowl or plastic bag. Stir to coat well, or shake and turn bag. Refrigerate, covered, for at least 2 hours, up to 8 hours. * Heat grill. Remove chicken from sauce and pat dry. Put sauce in a small pan and boil until reduced by half. Grill chicken 15 minutes or until done (no pink shows in thickest part of meat), turning as needed to prevent burning. * Serve hot, with sauce for dipping.
6. Go to foodnetwork.com and look under Emeril