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| Bellissimo Buffalo Wings w/Roasted Garlic Aioli |
"A lighter, healthier and I think much tastier way to prepare those perennial favorites, Buffalo Wings. The chicken wings are seasoned with fragrant rosemary, thyme, basil, and a bit of fiery red pepper flakes, covered with fruity olive oil blended with hot sauce, then baked to perfection. The mellow Roasted Aioli goes deliciously with the chicken and crunchy fresh vegetables. This is a real hit with kids of all ages!"
Serve these tasty wings with a variety of cut vegetables such as celery, bell peppers, carrots, broccoli, and zucchini sticks.
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Ingredients:
For the Aioli:
4 garlic cloves, peeled
1 egg yolk
1/2 cup COLAVITA Extra Virgin Olive Oil
2 teaspoons fresh lemon juice
Salt and pepper to taste
For the Wings:
2 pounds chicken wings, separate the wing from the drumette, discard the tip
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon dried red pepper flakes, optional
Salt and pepper to taste
1/3 cup COLAVITA Extra Virgin Olive Oil
1/3 cup hot sauce (such as Frank's Redhot or Durkee's)
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Preparation:
Prepare the Aioli: Preheat oven to 350 degrees. Wrap garlic cloves in foil. Bake until soft, 15 to 20 minutes. Mash and set aside. In medium bowl whisk egg yolk until pale yellow in color. In a slow stream gradually whisk in olive oil until thick. Whisk in mashed garlic and lemon juice. Season with salt and pepper. Refrigerate until chilled.
Prepare the Wings: Increase oven temperature to 400 degrees. Arrange chicken in a single layer in a 9x13 inch baking pan. Sprinkle with rosemary, thyme, basil and red pepper flakes, if desired. Season with salt and pepper. Whisk together olive oil and hot sauce. Pour over chicken, turning to coat. Bake 40 minutes or until golden brown and crispy. Serve chicken wings with Roasted Garlic Aioli Makes 6 - 8 Servings
Per Serving: 347 Calories (85.3% from fat); 33g Fat (6g Sat, 21g Mono, 4g Poly); 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 569mg Sodium. Food Exchanges: 1 1/2 Lean Meat; 5 1/2 Fat.
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