Chef Belton cooks up some delicious Sicilian wings for the Eyewitness Morning News.
- 2 pounds chicken wings
- 3 heads fresh garlic, separated into cloves and peeled
- 1 cup plus 1 tablespoon olive oil
- 15 drops hot pepper sauce
- 1 cup grated parmesan cheese
- 1 cup Italian style bread crumbs
- 2 teaspoons Big Kevin's
Preheat oven to 375.
Cut up 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 seasoning in shallow dish.
Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until throughly 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 or until brown and crisp.
Garnish as desired.
Serves 6-4 people.