2 boneless, skinless chicken wings
1 cup milk
6 cloves garlic, crushed
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup
2 teaspoons chicken bouillon granules
Place chicken wings in a nonstick skillet. Brush a thin layer with milk. Season with garlic, oil and chicken bouillon granules. Pour mixture over chicken in skillet. Season with chicken bouillon.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, rotating bird once.