Photo by Yunhee Kim
Zesty Baked Chicken Wings
2016-09-22 08:38:53
Serves 8
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Dash of cayenne pepper
- 1 teaspoon finely minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 16 chicken wings, each halved at joint and with tip removed
- Cooking spray
- 1 cup grated fresh Parmesan
- 6 tablespoons chopped fresh parsley
- 1 ½ cups dry whole-wheat breadcrumbs
FOR THE DIP
- 1 cup fat-free yogurt
- 1/2 teaspoon chopped fresh parsley
- 1/4 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon Worcestershire
Instructions
- Combine first 8 ingredients (through lemon zest) in a large bowl, and whisk until combined. Pour over wings, transfer to a zip-top plastic bag, and marinate in the refrigerator for 1–4 hours.
- Preheat oven to 425°.
- Line a baking pan with foil. Spray foil with cooking spray; set aside.
- Mix together Parmesan, parsley, and breadcrumbs in a shallow dish. Coat wings in breadcrumb mixture. Place on prepared pan.
- Bake on lowest oven rack for 20 minutes, then turn and cook for 10 more minutes.
FOR THE DIP
- *While wings are baking, combine dip ingredients in a small bowl. Serve the wings with the dip.
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