Creamy Parmesan-Garlic Chicken Wings

Ingredients

• 1  fennel bulb 
• 2 teaspoons vegetable oil 
• 10 oz alfredo sauce fresh
• 1 teaspoon lemon zest freshly grated
• 1 tablespoon vegetable oil 
• 0.5 teaspoon kosher salt (coarse)
• 0.3 teaspoon cracked wheat 
• 3 lb chicken drummettes 

Equipment

• baking sheet
• sauce pan
• oven
• whisk
• baking pan
• toothpicks
• aluminum foil
• ziploc bags
• garlic press

Directions

1. Heat oven to 425°F. Line cookie sheet with sides with heavy-duty foil; spray with cooking spray.
2. To roast the garlic: Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together.
3. Cut 1/4 to 1/2 inch from top of bulb to expose cloves.
4. Place cut side up on 12-inch square of foil.
5. Drizzle bulb with 2 teaspoons oil. Wrap securely in foil.
6. Place in pie plate or shallow baking pan.
7. In 1-gallon resealable food-storage plastic bag, mix 1 tablespoon oil, the salt, pepper and chicken. Seal bag; shake to coat.
8. Place pie plate with foil-wrapped garlic in oven on lower rack.
9. Place chicken on cookie sheet.
10. Bake uncovered 30 minutes; turn chicken.
11. Bake garlic about 15 minutes longer or until garlic is tender when pierced with toothpick or fork. Cool slightly.
12. Bake chicken 5 to 15 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
13. Gently squeeze soft garlic out of cloves, and press half of the garlic through a garlic press into 1-quart saucepan. Save remaining garlic for another use. Beat in Alfredo sauce and lemon peel with whisk; gently heat over medium-low heat 5 minutes, stirring frequently.
14. Remove from heat; set aside. Toss chicken with half of the sauce.
15. Serve warm with remaining sauce for dipping.