Chicken (Wings) and 40 Cloves

Tonight for my monthly PAMOM (Plano Area Mom's of Multiples) meeting is a pot luck dinner. Everyone is encouraged to bring a favorite dish. I of course, have to be daring and bring something I've never cooked before. Anyone who knows me, knows that I tend to do this. When cooking for company, I rarely go for tried and true. I go for bold and new. It adds a level of excitement and stress to any entertaining event I do. One dish I made for company a few years ago that got big raves was Chicken and 40 Cloves (of garlic.) This really wouldn't work in this potluck, since serving a whole chicken breast to the 80 or so women would be financially unrealistic. So, I decided to try it with chicken wings and drummettes.

Chicken (Wings) and 40 Cloves

8-10 lbs of chicken wings
2 large sprigs of rosemary (16 inches or so total)
1/4 cup olive oil
40 cloves of garlic
salt and pepper

Trim each chicken wing. Chop off the wing tip (save to make stock or discard.) Cut between the wing and the drummette. Each wing yields two pieces of chicken. In a lasagna pan place all the chicken pieces. Drizzle with olive oil. Mix in peepled garlic cloves. Add salt and pepper. Toss to coat the wings with oil. Tuck pieces of rosemary in and about the chicken. Cover and bake at 350º for 40-45 minutes. With tongs, place each piece of chicken on a cookie sheet in a single layer with space around each wing. Turn your broiler on Hi and broil for 10 -12 minutes or until the skin gets crispy and golden. Take reserved garlic that is now roasted, about a tablespoon of the cooked rosemary and 1/2 cup of pan drippings. Blend in together in a blender. Place chicken in a big mixing bowl, pour garlic puree on top and coat the chicken. Serve warm.

-Amanda