Thank goodness it’s Friday! I actually took the day off, which explains why I’m day-blogging. I love not having to set the alarm clock on a weekday. Of course, my body wakes up anyway but there’s something freeing about waking up on your own accord. I’m prepping for a pretty low-key weekend but of course, game-day has me thinking about what to do, what to wear and what to cook!
I love chicken wings as much as the next person. Actually, I might love them more. My college sorority had a wing eating competition and little ole’ me won (our secret). My grand total was only 26 – not much compared to what I’ve seen some of you fellas scarf down but among the dainty southern belle sorority sisters, that was a feat!
But, despite my love for the little savory, crispy delights, I do not have a love for fat, calories and everything fried. Over the years, I’ve found a few tried and true recipes that offer the same delicious flavor without all the fat and calories. So, here ya go. Guilt free chicken wings. Oh! And these recipes are super, super easy.
Teriyaki Glazed Chicken Wings – Don’t these just look delicious!
Ingredients:
6-8 chicken drumsticks
3 tablespoons coconut oil
1/2 cup balsamic vinegar
3 tablespoons tamari
1/2 to 1 tablespoon honey
Preparation:
Preheat the oven to 450 degrees. Coat the drumsticks with coconut oil and place the drumsticks on a foil-lined, rimmed baking sheet. Bake for 35 minutes or until lightly browned and fairly crisp.
Combine the balsamic vinegar, tamari and honey in a saucepan and bring to boil. Let the mixture boil for 5 minutes or until it has reduced to about 1/3 of a cup.
Take the drumsticks out of the oven and pour the glaze on top. Bake for another 5 minutes then take the pan out of the oven and use tongs to roll the drumsticks around in the glaze (it will have thickened a bit more in the oven) and/or use a brush to coat them with the glaze. Garnish with chopped parsley or cilantro if you like.
Cornflake Crusted Chicken – Amazing!
Ingredients:
3 cups cornflakes
3 tablespoons all-purpose flour (I used whole wheat)
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground sage
Salt and pepper
1/2 cup milk
2 1/2 pounds of wings and drumsticks
Preparation:
Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family’s taste) into the bag, reseal, and shake until well combined.
Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place the chicken skin-side up in an ungreased baking pan. Repeat until all the pieces are coated.
Bake for 50 minutes. Take out of the oven, do not wait to cool because you can’t. Dig in, burn roof of mouth! (Just kidding, that’s how I usually do it. I wouldn’t recommend.)
Baked Greek Chicken Wings – Lemony, salty, peppery, hmmmmm.
Ingredients:
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
4 pounds chicken wingettes
Preparation:
In a large resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add the chicken wings, seal bag and toss to coat. Refrigerate overnight for extra flavor.
Drain and discard marinade. Place wings on a rack in a 15-in. x 10-in. x 1-in. baking pan covered with olive oil. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once.
Classic Baked Chicken Wings – Unbelievable easy, seriously.
Ingredients:
3 to 4 lb chicken (breasts, thighs, legs, wings, kitchen sink, you pick)
Olive oil
Salt and freshly ground pepper
Preparation:
Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil and rub olive oil over the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan.
Cook for 30 minutes at 400°F, then lower the heat to 350°F and cook for 10-15 more minutes. If your chicken pieces aren’t browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
Hope you enjoy! For more skinny tailgating recipes find us on Pinterest at Pinterest.com/purpleskinnyjns.