40 Clove Chicken

If you've ever searched chicken recipes on the Internet, I'm sure you've found a gazillion versions of 40 Clove Chicken (I think the original came from the 1986 book, 365 Ways to Make Chicken by Cheryl Sedaker). I've made the one from Cheryl's book and it is yummy. I recently tried this one using just chicken wings and wow! Easy and yummy! One tip on the cloves. Use a chef's knife or similar large flat object and squash the clove. The peel comes right off. The clove will cook the same and be just as tasty as unsquashed, but you've saved a lot of time peeling. Serve this with crusty french bread, crackers or anything toasted and smear the softened clove over it.

40 Clove Garlic Chicken Wings

3 lbs chicken wings
1/8 cup olive oil
40 garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon Pernod (see note)

Preheat oven to 425 degrees F. Place wings in a single layer in large baking dish (9 x 13). Combine remaining ingredients and pour over wings, distributing garlic cloves. Cover, bake for 1 hour. Uncover and broil until browned.

Note: Pernod is a liqueur. Not all liquor stores carry it. I've included a link to the website so that you can substitute. Of course, you can leave it out entirely if you so choose.

http://www.pernod-usa.com/pernod_about.php

The recipe comes from this site.
http://www.garlic-recipes.com/cooking/2006-08-12/40-clove-garlic-chicken-wings-3120.shtml