I was delighted to hear that so many of you are fellow Chobani fans, so I thought I'd share why I have so much of it lying around the house this week. Since our search to find decent chicken wings in this town has decidedly ended in failure (which, believe me, are not stories you'd like to read about), I tackled the effort myself the other night.
Kelly's Chobani Chicken Wings
10 chicken wings
1 cup or so of yogurt (I use Plain Chobani Greek Yogurt)
1 clove of garlic
a dash of crushed red pepper
a pinch of parsley
1 cups bread crumbs (I use Panko Bread Crumbs, a bit overzealous-ly, I should add)
butter (I use I Can't Believe It's Not Butter Mediterranean Blend)
Preheat oven to 350 degrees. Peel and mince garlic. Place yogurt in a small bowl and stir until creamy smooth. Add garlic and crushed red pepper. Chop up a small amount of parsley and add it to the mix, along with the juice from the lemon. Stir together.
Rinse chicken and pat dry. Sprinkle with salt. In a separate shallow dish or bowl combine the bread crumbs and salt.
In a baking dish, place one scant pat of butter or margarine for each piece of chicken. Dip each wing into the yogurt mixture, using a pair of tongs. Then roll them around in the bread crumbs.
Place coated chicken wings over the butter pats in the baking dish and top each wing with a full pat of butter. Cover with foil and bake for one hour. Remove foil and bake for another fifteen minutes. Let cool for five to ten minutes before serving.
I served it with peas mixed with brown rice (plus a bit of butter, salt, and pepper) and grape tomatoes (sauteed over olive oil and garlic with salt).