Boatload-o-Garlic Wings

3-LB.-PEELED-BAG-copy-copyThis is undoubtedly one of my all-time favorite recipes. No joke: You’ll need about 40 whole garlic cloves for this one. If you’re smart (and I know you are because you read this blog), you’ll buy the container of peeled whole garlic cloves that they sell at most supermarkets. It’s pretty inexpensive and saves you a ton of labor and aggravation.

There are two good reasons for using this many garlic cloves. The first is, of course, because of the amazing flavor it imparts on the wings. Secondly, you’re going to serve these wings with some great crusty bread and spread the garlic right on it.

Ingredients

2.5 lbs party wings (these are already trimmed and separated at the joint; much easier)

40 peeled, whole garlic cloves

1 lemon, thinly sliced

Dried thyme (to taste)

Dried rosemary (to taste)

Sea salt and fresh-ground black pepper (to taste)

1/4 cup olive oil

Directions

Place the chicken wings in a roasting pan. Add the 40 garlic cloves. Drizzle the olive oil over the contents of the roasting pan. Sprinkle liberally with thyme, rosemary, sea salt and black pepper. Cover the contents of the roasting pan with the thinly sliced lemon.

Roast for 20 minutes on each side, or until the chicken is no longer pink, in a preheated 425 degree oven. Prior to serving, switch the oven to broil and broil for about 10 minutes.

Serve the wings in a serving plate with the garlic separate in a pile. Be sure to serve with either crusty Italian or French bread.

Place the wings in a roasting pan.

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