Ingredients
- 3 Tbsp olive oil
- 1 Tbsp dijon mustard
- 3 Tbsp hot sauce (I recommend Frank’s Red Hot)
- 1 tsp minced garlic (from 1 garlic clove)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp lemon zest
- 1 Tbsp freshly squeezed lemon juice
- 16 chicken wings, halved at joint to separate wingette and drumette with tips removed
- 1 ½ cups whole wheat breadcrumbs
- 1 cup freshly grated parmesan cheese
- ¼ cup finely chopped parsley
Yogurt Dipping Sauce
- 1 cup fat-free yogurt
- ½ tsp finely chopped parsley
- ¼ tsp lemon zest
- ½ tsp freshly squeezed lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp Worcestershire sauce
Instructions
- In a small bowl, combine olive oil, dijon, hot sauce, garlic, salt, pepper, lemon juice, and lemon zest and whisk until combined.
- Put the wings in a large Ziplock bag and pour the marinade over them. Let marinate in the fridge for at least 30 minutes and up to 4 hours.
- Preheat oven to 425 degrees and lightly spray a baking pan with cooking oil.
- In a large bowl, combine bread crumbs, parmesan, and parsley.
- Once wings are done marinating, toss them in the bowl with the breadcrumb mixture to coat well and place on prepared pan. Bake for 30-35 minutes, rotating pan halfway through, until wings are golden and juices are running clear.
- Serve wings with yogurt sauce and enjoy!
Yogurt Dipping Sauce
- In a medium bowl, mix all of the ingredients together until well combined. Keep yogurt dip in fridge until ready to serve.
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