Enjoy This Recipe Courtesy of Chef Les Kincaid
3 cups dried breadcrumbs
1/2 cup olive oil
2 ounces chopped garlic
1/4 cup Parmesan cheese
3 ounces chopped parsley
Kosher salt and black pepper to taste
10 pounds chicken wings
In a large mixing bowl, combine breadcrumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until breadcrumbs are wet.
With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in Parmesan breadcrumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with breadcrumb side on sheet pan. Bake for 30 minutes or until golden brown.
Yield: 40 servings