Creamy Parmesan-Garlic Chicken Wings

    Creamy Parmesan-Garlic Chicken Wings

20 minute prep time
1 hr 10 minute total time
12 servings

Roasted Garlic Sauce

1 bulb garlic

2 teaspoons olive or vegetable oil

1 container (10 oz) fresh Alfredo sauce

1 teaspoon freshly grated lemon peel                        

Chicken

1 tablespoon vegetable oil

1/2 teaspoon kosher (coarse) salt

1/4 teaspoon freshly cracked pepper

3 lb chicken wingettes and drummettes 

Directions

1.  Heat oven to 425°F. Line cookie sheet with sides with heavy-duty foil; spray with cooking spray.

2.  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.

3.  In 1-gallon resealable food-storage plastic bag, mix 1 tablespoon oil, the salt, pepper and chicken. Seal bag; shake to coat.

4.  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 165°F).

5.  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.