

1/3 cup Extra Virgin Olive Oil
4pods fresh garlic, minced
2 large cans quality tomato paste
2 largetomato paste cans full of bottled wateror chicken stock
4 whole bay leaves
4dozen chicken wings, trimmed of extra fat and skin
2 tablespoons Frank Davis Sicilian Seasoning
2tablespoons Frank Davis Poultry Seasoning
Sea salt and fresh-ground black pepper to taste
2 loaves hot-baked garlic bread
Parmesan Cheese for bread garnish


When everything is blended uniformly, pour in the water or stockand drop in the bay leaves. Then once again stir the pot so that all the ingredients 'marry.' By the way, all this time the fire is set at medium.While the gravy is coming together, work on the chicken wings. Here's how:

Place thewings one-at-a-timeon a cutting board, lop off the wing tip, and throw it away. Then with the wing lying on its side, take a sharp knife and cut away the fat 'web' between the drummette and the lower portion of the wing. When that's done, go to the top of the drummette and cut off the large piece of fat. Throw away both the fat and the web piece too.


Finally, there's nothingleft to do butliberally ladlethe red gravy evenly over them. Thenslide the pan into a 350-degree oven, and let the chicken bake for about an hour or so (or until the wings show signs of falling off the bones).

All that remains now is to bake the garlic bread andcut it into serving size portions.


Just try your best to ignore allthe sucking and squeaking sounds your friends and family are going to make while whoofing down these bad boys! Yeah and pass around the garlic bread for sopping, too.

This is the ultimateSaints or LSUtreat. The only advance tip I can give you is. . .make plenty! They're popular and they go fast!--FD

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