Zesty Baked Chicken Wings
Lauren Clark
ingredients
Chicken- 3 tablespoons EVOO
- 1 tablespoon Dijon mustard
- Dash cayenne pepper
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 16 wings, halved at joint and with tip removed
- Cooking spray
- 1 cup grated fresh Parmesan
- 6 tablespoons chopped fresh parsley
- 1 1/2 cup dry whole-wheat breadcrumbs
- 1 cup fat-free yogurt
- 1/2 teaspoon chopped fresh parsley
- 1/4 teaspoon lemon zest
- 1/2 lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon Worcestershire
directions
- 1
1. Combine 1st 8 ingredients in large bowl, and whisk until combined. Pour over wings, transfer to a zip-top plastic bag and marinate in refrigerator for 1-4 hours.
- 2
2. Preheat oven to 425°F. Line baking pan with foil. Spray foil with cooking spray. Mix Parmesan, parsley, and breadcrumbs in a dish. Coat wings in mixture. Place on pan.
- 3
3. Bake on lowest oven rack for 20 minutes, turn and cook 10 minutes. While wings are baking, combine dip ingredients in a small bowl. Serve wings with dip.
Source: Lauren Clark
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