kitchen witch's wings #17 |
living in the 'wing capital of the world is nice! wings are everywhere - all different kinds, made all different ways, with all different dipping sauces to go with them. |
we get a kick out of the buffalo wing recipes that are on line - too bad they don't know what a real buffalo wing is |
when i was running the deli a few years back i would make various types of wings - always a big hit. and of course i've got dozens of original wing recipes that i've come up with. this is one of them - and i hope you get a chance to try them. |
this is recipe #17 - quite popular |
also cut down for home use |
for about 2 lbs wings - cleaned, rinsed and patted dry |
using your processor, whirl 3 - 4 heads (not cloves) of garlic with 1 cup vegetable oil. add 1/2 - 1 teaspoon tabasco sauce (or to taste). |
toss wings in mixture coating well. |
in shallow dish combine 1 cup fresh grated parmesan with 1 cup italian-style breadcrumbs (which i always made homemade) and a few grinds of black pepper from the pepper mill. |
coat the wings in the breading (coat well) and place on lightly oiled baking sheet in single layer (i used olive oil for the sheet). |
any leftover oil mixtrue was drizzled over the coated wings and any leftover coating was pressed into the wings. |
baked in preheated 375* f. oven for 45 - 60 minutes depending on the size of the wings used. |
depending on personal taste you can use any number of dipping sauces - i like my parmesan marinara with these. |
