Baked Wings

My boyfriend is an artist. He works late--we're talking until after 2 a.m. He'll be driving home in the middle of the night and realize that he's starving. Usually, he stops at this greasy joint called Windy City and gets chicken wings.

Wings, in general, gross me out. They are fatty, salty and usually loaded up with some reddish colored sauce that is both sweet and spicy-- plus, they are incredibly messy to eat.

My mission: create a quick, non-fried, no-sauce version of this crowd, and boyfriend, pleaser

Challenge #9 Baked Wings

Ingredients:

• 3 T olive oil
• 1 T dijon mustard
• Dash of cayenne pepper
• 1 t garlic
• 1/2 t salt
• 1/2 t pepper
• 1 T lemon juice
• 1/2 t lemon zest
• 16 chicken wings, halved at joint with tips removed
• 1 C freshly grated parmesan
• 6 T parsley, freshly chopped
• 1 1/2 C whole wheat breadcrumbs

Total cost: $10

Shake....


First you want to combine all your wet ingredients into a big, Ziplock bag: in goes the chicken, chopped garlic, oil, lemon juice + zest and mustard. Shake around-- really massage it in.

Coat....


Now coat your wet wings with all your dry goodies: parm, parsley, breadcrumbs, cayenne, salt + pepper.


Bake....


Last step is place your dressed up wings onto a oiled pan. Bake at 425 for 30 minutes. Rotate the wings half way through. I like to make sure that the wings are brown and crispy, so if they look like they could use a bit more color, toss them back in the oven for another 5-7 minutes.