Zesty baked Chicken Wings and blue cheese dip

By dgebo

Ingredients

• Bleu Cheese Dip:
• 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, halved at the joint and with the tip removed
• Cooking spray
• 1 cup grated fresh Parmesan
• 6 tablespoons chopped fresh parsley
• 11/2 cup dried whole-wheat breadcrumbs
• 1 container (8 ounces) reduced fat vegetable cream cheese, softened
• 1 cup reduced fat sour cream
1 cup crumbled blue cheese (about 4 ounces)
• 1 tsp. garlic powder
• 1/4 tsp. freshly ground black pepper
• 1 tsp. minced fresh parsley
• 1 tsp. minced fresh dill weed

Preparation

Step 1

Baked Wings:
Put first eight 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 one to four hours.

Preheat oven to 425°.

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

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

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


Bleu Cheese Dip:
Place the cream cheese, sour cream, blue cheese, garlic powder, pepper, parsley and dill into a medium bowl.

Beat with an electric mixer on medium speed until the mixture is blended.

Sprinkle with additional parsley.

Serve with the zesty baked wings.