Wednesday, September 4, 2013

Zesty Baked Chicken Wings

I have had this recipe for what seems like forever, and I've made it a million times.  It's a great alternative to buffalo wings and they're really easy to throw together anytime.

Zesty Baked Chicken Wings
from Bethenny Frankel

3 tbsp olive oil
1 tbsp Dijon mustard
dash of cayenne pepper
1 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tbsp lemon juice
1/2 tsp lemon zest
16 chicken wings, halved and tips cut off
1 cup grated Parmesan
6 tbsp dried parsley
1/2 cup bread crumbs

Combine oil, Dijon, cayenne, garlic, salt, pepper, lemon and zest in a bowl and whisk until combined.  Place the chicken wings in a large resealable bag and pour the oil mixture over and seal the bag.  Marinate overnight.  In a shallow dish, combine bread crumbs, parsley and Parmesan.  Preheat oven to 425F.  Line a baking sheet with foil and spray it with cooking spray.  Dredge each wing in the bread crumb mix and place on the baking sheet.  Bake for 30 minutes, turn the wings over and cook for 10 more minutes.

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