Boil the wings for approximately a half hour to cook off all the fat.

Drain in a colander and rinse off any remaining fat particles.

In a food processor, combine the 3 heads of garlic, olive oil and Tabasco sauce.

Puree until smooth.

In a dish combine the cheese, breadcrumbs and pepper.

Mix well.

Dunk the cooked wings into the garlic puree and then immediately into the dry mixture to coat.

Place in a shallow baking dish.

Repeat until all wings are coated.

Bake in 425 degree oven for 35 minutes. This will make them crunchy and brown.

Check them at approximately 25 minutes, depending on the size of the wings they may already be done and you don't want the breading to burn.

Remember, they are already cooked since they were boiled first so once the crust is browned they can be taken out.

Every oven varies as does the chicken size so watch them carefully.

Once they burn they don't taste the same. Enjoy!

These will keep overnight if you want to make them a day ahead. I bread them and then put them in the fridge. This way all I need to do is pop them in the oven once my guests arrive. They take approximately 45 minutes if I make them this way, but check them at 30 minutes again to be safe.