Denis Leary's Zesty Baked Chicken Wings

Yunhee Kim
Marinate: 1–4 hours; Prep: 15 minutes; Cook: 35 minutes.
Makes 8 servings (serving size: 4 wings, 2 tablespoons dip)


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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 1/2 cups dry whole-wheat breadcrumbs
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


1. 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.

2. Preheat oven to 425°.

3. Line a baking pan with foil. Spray foil with cooking spray; set aside.

4. Mix together Parmesan, parsley, and breadcrumbs in a shallow dish. Coat wings in breadcrumb mixture. Place on prepared pan.

5. Bake on lowest oven rack for 20 minutes, then turn and cook for 10 more minutes.

6. While wings are baking, combine dip ingredients in a small bowl. Serve the wings with the dip.

Created date

April 2008

Nutritional Information

Calories 295
Fat 19 g
Satfat 6 g
Monofat 9 g
Polyfat 3 g
Protein 23 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 64 mg
Iron 1 mg
Sodium 337 mg
Calcium 141 mg