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Prep 20min
Total1hr10min
Servings12
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Ingredients
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
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Steps
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.
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Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drumettes. You can use just drummettes if you prefer.
Roasted garlic is absolutely delicious. Roasting results in a mellow, mild flavor.
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