Inspired by the garlic capital of the world, these Garlicky Gilroy Chicken Wings are packed with bold roasted garlic flavor and coated in a crispy Parmesan breadcrumb crust. Baked until golden and crunchy, they deliver a rich, savory bite that garlic lovers won't be able to resist.
Flavor Profile
Garlicky, cheesy, savory, crispy, herbaceous
Equipment Needed
Food processor or blender
Small mixing bowl
Shallow dish
Large baking sheet or shallow baking pan
Nonstick cooking spray or pastry brush
Measuring cups and spoons
Tongs
Paper towels
Ingredients
2 pounds chicken wings, separated
15 drops hot pepper sauce
3 bulbs garlic, cloves separated and peeled
1 cup grated Parmesan cheese
1 cup Italian-style breadcrumbs
1 cup plus 1 tablespoon olive oil, divided
1 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Separate the chicken wings into flats and drumettes and remove the tips.
- Rinse the wings and pat dry with paper towels.
- In a food processor or blender, combine the garlic cloves, 1 cup olive oil, and hot pepper sauce.
- Process until smooth and creamy.
- Transfer the garlic mixture to a small bowl.
- In a shallow dish, combine the Parmesan cheese, breadcrumbs, and black pepper.
- Dip each wing into the garlic mixture.
- Roll each wing in the Parmesan breadcrumb mixture until thoroughly coated.
- Brush a shallow baking pan with the remaining 1 tablespoon olive oil.
- Arrange the wings in a single layer in the prepared pan.
- Drizzle any remaining garlic mixture over the wings.
- Sprinkle any remaining breadcrumb mixture over the top.
- Bake for 45 to 60 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve hot.
Recipe Notes
Heat Adjustment Suggestions
Increase the hot pepper sauce for additional heat.
Add ½ teaspoon crushed red pepper flakes to the breadcrumb mixture.
Serve with hot marinara or spicy garlic aioli.
Make-Ahead Tips
The wings can be breaded up to 4 hours ahead and refrigerated.
The garlic mixture can be prepared one day in advance.
Serving Suggestions
Serve with Caesar salad, roasted vegetables, or garlic bread.
Pair with ranch dressing, garlic aioli, or marinara sauce.
Excellent for parties, game-day spreads, and garlic-themed menus.
GARLICKY GILROY CHICKEN WINGS (California Garlic Festival Favorite)
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Separate the chicken wings into flats and drumettes and remove the tips.
- Rinse the wings and pat dry with paper towels.
- In a food processor or blender, combine the garlic cloves, 1 cup olive oil, and hot pepper sauce.
- Process until smooth and creamy.
- Transfer the garlic mixture to a small bowl.
- In a shallow dish, combine the Parmesan cheese, breadcrumbs, and black pepper.
- Dip each wing into the garlic mixture.
- Roll each wing in the Parmesan breadcrumb mixture until thoroughly coated.
- Brush a shallow baking pan with the remaining 1 tablespoon olive oil.
- Arrange the wings in a single layer in the prepared pan.
- Drizzle any remaining garlic mixture over the wings.
- Sprinkle any remaining breadcrumb mixture over the top.
- Bake for 45 to 60 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve hot.
Nutrition
Notes
Add ½ teaspoon crushed red pepper flakes to the breadcrumb mixture.
Serve with hot marinara or spicy garlic aioli. Make-Ahead Tips The wings can be breaded up to 4 hours ahead and refrigerated.
The garlic mixture can be prepared one day in advance. Serving Suggestions Serve with Caesar salad, roasted vegetables, or garlic bread.
Pair with ranch dressing, garlic aioli, or marinara sauce.
Excellent for parties, game-day spreads, and garlic-themed menus.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by the famous garlic-rich cuisine of Gilroy, California, where garlic takes center stage in countless savory dishes and festival favorites.
Source: Gilroy Garlic Festival Association
Nutrition Information
Estimated per serving (based on 6 servings)
Calories: 575
Protein: 29 g
Carbohydrates: 12 g
Fat: 45 g
Saturated Fat: 10 g
Cholesterol: 105 mg
Sodium: 620 mg
Fiber: 1 g
Sugar: 1 g
Prep Time: 20 minutes
Marinate Time: None
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Difficulty: Easy
