This one took first prize at a Gilroy garlic festival a few years ago.
Luann found it in a new cookbook, and we tried it recently.  We now
recommend separating the chicken wings in the pan so they come out
crispier -- our were a little soggy on the sides, but extremely pungent.

         Gilroy Garlic Chicken Wings

2 lbs wings
3 HEADS (that's right, HEADS) of garlic
1 cup olive oil
1 cup grated parmesan
1 cup italian bread crumbs

use 1 tablespoon of the oil to grease your pan.  peel your garlic, and
blend it with the oil (in a blender) until smooth.  Mix cheese and bread
crumbs.

dip chicken in garlic/oil, then coat with cheese/bread crumbs, and place
in pan.  pour remaining oil/garlic over chicken, then cover with remaining
crumbs.  Stick the pan in a 375 F oven for 50 - 60 minutes.

It tastes TERRIFIC!
 

19 responses total.

Gilroy, for all of you unfamiliar with the place, is the garlic capital
of the U.S.   You really have to love garlic to live there.  Not only 
is the local economy centered on garlic, the smell of garlic hangs in
the air because they grow so much.  Just driving through the area you
can smell the garlic.

Gilroy, What state?  I'm getting to like garlic a lot more than I used to.
This looks like a good recipe, but I don't think our 12 yr. old could
handle all that garlic!

Gilroy is in CA, south of San Jose.

  Sort of between San Jose and Monterey, but a little inland (Salinas area..)

God i want to go to the annual Gilroy Garlic Festival someday.

Sounds like a road trip!

Actually, if you're heading south from Santa Cruz along the P.C.H., before
you get to Gilroy there's a lovely little town on the coast called Aptos.
There's a tiny little Mexican restaurant there that does wonderful things
with pintos....

 I could never eat horsemeat.

How about pinto beans?
(Just a guess....)

  You know I bet she never thought of that.  Thanks for clearing that up..

both of you: don't be ridiculous. it's got nothing to do with horses or
with beans. the people there use exploding automobiles to quick-cook
their tortillas, enchiladas, et al, giving them a wonderful, crispy
outside, while keeping the inside soft, moist, and flavorful.

by the way, nbc news owns a controlling interest in this restaurant, and
is trying to replace the obsoletized cars with more modern gm pickup trucks.

(jdg laughs until the tears stream down his face)

   Gilroy is a horrible place to drive near, when hungry.  Driving around
there I became extremely hungry.  The waitress at the restaurant we stopped
at later just laughed when we explained why we were by...
   Garlic is one of those wonderful flavors that goes just about everywhere
except in ice cream.  I've even had a sample of garlic pop.  While I wouldn't
stock up on it, it did have a interesting flavor, and would be good to try
out in a stir fry of some sort.
   When garlic gets cooked the amino acid that causes the pungent smell
(allin, I think) breaks down.  So when cooking add more than the receipe
says to!

..especially if you want to smell like mcnally.

want a really great garlic recipe?
try baked garlic on crisp french bread....

       1 very large or 2 mediun^Hm or 4 small Garlic cloves
       1/2 cup olive oil
       1 baking dish at least 3 inches deep
       1 to 1 1/2 feet tinfoil

  Peel the outer layer of paper off the clove Do not pull the clove apart!
chop off the top of the whole clove, slather it with the oil around the outside
wrap it in the tinfoil place in the baking dish pour the rest of the oil in the
dish....(note:this is a great way to make garlic olive oil too..) bake it in a 
350 degree oven for an hour or so.... when you take it out it will be crisp on 
the outside ans soft and mushy on the inside....if you dont get it the first
titime, try again.... vary the time in the oven.... what can I tell ya it is a
Garlic recipie..............................

(I think you mean garlic *bulbs*, not cloves?)

Great now I am hungry and I am trapped at work.  I will know next time.

I got a special garlic oven for my birthday last month.  It is just the right 
size for elephant garlic.  It is made of clay and you bake it in the oven.
Mmmmm good.

Last month (Sept. 1995) I was on my way home from a great spider display at
Cranbrook (in one of the Bloomfields) and was looking for someplace good to
eat.
Going south on Telegraph Rd. a mile or two north of the I-696 interchange
is Hogan's Restaurant. It is named after a golf hero and is next to a Vic
Tanney place on the west side of Telegraph (US 24).
We (wife and I) stopped in for lunch and I noticed a baked garlic appetizer
on the Menu.
"What the Heck" I mused. It sounded good and was only $4.50 or so. The
waitress had never tried it either (she was new - or timid; I wasn't sure
which).
Anyway, I ordered it. It didn't matter much if it would leave an odor since
my wife doesn't get close to me any more anyway.
Well - it was quite a surprise. It was EXCELLENT and no remaining odor 
(there's no odor either after boiling an onion, I reasoned).
The appetizer consisted of two fist-sized garlics (buds? cloves?) baked with
I think a little olive oil over it first. You pick out the dozen or so pieces
(buds? cloves?) with a fork; it is all thoroughly cooked. The "husk" or skin
stays behind (I suppose there is a word for whatever it is that the buds are
encased in).
The dish was served with some crackers and melted cheese.
Wish some Ann Arbor restaurant would cook up this.

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