Fitness Minutes: (11,285)
8/22/12 1:29 P
I love chicken wings, but the thought of all that skin makes me not want them any more. (Have you ever taken skin off your chicken before you cook it? It looks quite unappetizing) So now I make chicken wings from chicken tenders or by cutting boneless, skinless chicken breasts into strips. Then I put on my favorite sauce and bake them.
Fitness Minutes: (120)
8/16/12 5:35 P
This one is good. It's meant for grilling (which you could do too!) but I'm sure it would work fine for baked. If you bake them, put on a wire rack that's set in the baking sheet, so some of the fat drains off. You could even take the skin off to make even lighter, although that's the part a lot of people like best. Another suggestion is to put the wings in single serving size baggies, and freeze them. Then if you're wanting some, just take one baggie out and just make that one serving, that way you're not tempted with a huge plate of them.
Ingredients: Marinade- 3lbs chicken wing drumettes (patted dry with paper towels) ¼ cup BBQ sauce 1 tablespoon orange zest (finely grated) ¼ cup hot sauce ¼ cup honey ¼ cup Dijon mustard
Honey Mustard Sauce 3 tablespoons butter (maybe sub this out with smart balance or even olive oil) ¼ cup honey 2 tablespoons Dijon mustard 4 green onions (sliced)
Step 1: In a large bowl mix together BBQ sauce, orange zest, hot sauce, honey, and Dijon mustard. Add the chicken wings and toss to coat. Cover with plastic wrap and allow the chicken wings to marinade for at least 30 minutes (or up to overnight) in the refrigerator. Step 2: In a small sauce pan over low heat melt the butter. Whisk in the honey and the mustard. Whisk until well combined. Remove from heat. Step 3: Lightly grease the grates of an outdoor grill. Heat the grill to medium heat. Place chicken wings onto the grill and cook until crisp and fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking brush the chicken wings with the honey mustard sauce. Remove the wings from the grill, top with green onions, and serve.
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