Like Randy Green, advertising sales manager, the rest of The Hockey News staff loves chicken wings and beer. He especially enjoys the fact that these flavourful wings are baked (not greasy fried), saying, "They make a real nice snack between a doubleheader."
- Portion size 34 servings
- Credits : Canadian Living Magazine: April 2004
- 2 1/2 lbs chicken wings (about 17)
- 1/4 cup Dijon mustard
- 2 tablespoons lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan
- 1/4 cup grated romano cheese
- 2 tablespoons minced fresh parsley
Cut off chicken wing tips at joint. Separate wings at remaining joint; trim excess skin. Place in large bowl.
Add Dijon mustard, lemon juice, cayenne pepper and salt to bowl; toss to coat wings well.
In shallow dish, combine bread crumbs, Parmesan cheese and parsley; press wings into mixture to coat all over. Arrange on rack on foil-lined rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Roast in 400°F (200°C) oven, turning once, until crisp and juices run clear when wings are pierced, about 40 minutes.
Nutritional facts <b>Per piece:</b> about
- Sodium 78 mg
- Protein 4 g
- Calories 51.0
- Total fat 3 g
- Cholesterol 11 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 2.0
- Calcium 2.0
- Vitamin A 1.0