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
1/2 lemon
salt
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).
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3 comments:
I wonder if this would be a good way to prep fish...
On another note - girlfriend, do you have a Twitter account?
I have done something similar with drumsticks, but I had to use regular yogurt because I couldn't find the Greek kind around here. Do you know the difference?
Thanks for the recipe!
Those sound wonderful! I have a recipe for you that is really good and uses greek yogurt-- I use boneless, skinless chicken breasts and I grill instead of broiling. I generally cut up the chicken, put it in a whole wheat tortilla with matchstick carrots I sautee in a little olive oil and salt & pepper:
4 servings
Active Time: 20 minutes
Total Time: 2 hours 50 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight |
View Our Nutrition Guidelines »
Ingredients
* 1 cup nonfat plain yogurt or plain greek yogurt
* 1 small onion, minced
* 2 cloves garlic, minced
* 1 1/2 tablespoons lemon juice
* 1 teaspoon chopped fresh cilantro
* 1/2 teaspoon paprika
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon freshly ground pepper
* 1/4 teaspoon ground cinnamon
* Pinch of ground cloves
* 4 bone-in chicken thighs, (about 1 1/2 pounds), skinned and trimmed of fat
1. Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat oven to 500°F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.
3. Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.
Per serving: 227 calories; 10 g fat (3 g sat, 4 g mono); 87 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 398 mg sodium; 224 mg potassium
-Jenn Chapman
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