Creamy Parmesan-Garlic Chicken Wings
Creamy Parmesan-Garlic Chicken Wings is a gluten free, dairy free, and whole 30 hor d'oeuvre. One serving contains 195 calories, 12g of protein, and 15g of fat. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. com. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Head to the store and pick up alfredo sauce, kosher salt, bulb garlic, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.
Instructions
Heat oven to 425F. Line cookie sheet with sides with heavy-duty foil; spray with cooking spray.
To roast the garlic: Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together.
Cut 1/4 to 1/2 inch from top of bulb to expose cloves.
Place cut side up on 12-inch square of foil.
Drizzle bulb with 2 teaspoons oil. Wrap securely in foil.
Place in pie plate or shallow baking pan.
In 1-gallon resealable food-storage plastic bag, mix 1 tablespoon oil, the salt, pepper and chicken. Seal bag; shake to coat.
Place pie plate with foil-wrapped garlic in oven on lower rack.
Place chicken on cookie sheet.
Bake uncovered 30 minutes; turn chicken.
Bake garlic about 15 minutes longer or until garlic is tender when pierced with toothpick or fork. Cool slightly.
Bake chicken 5 to 15 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165F).
Gently squeeze soft garlic out of cloves, and press half of the garlic through a garlic press into 1-quart saucepan. Save remaining garlic for another use. Beat in Alfredo sauce and lemon peel with whisk; gently heat over medium-low heat 5 minutes, stirring frequently.
Remove from heat; set aside. Toss chicken with half of the sauce.
Serve warm with remaining sauce for dipping.