I never really considered myself as someone who was “into fitness.” That is, until I dated my last boyfriend, who didn’t give a flying fuck about being healthy or fit.
When it came to me needing time away from him to hit the gym, he would get angry. If I told him I was cooking turkey tacos, he groaned, because he didn’t appreciate healthy eats. However, I couldn’t eat his diet of Buffalo Wild Wings and pizza all the time, unless I wanted to be as big as a house.
So I tried to make things he liked to eat, but make them healthier. While my efforts went unnoticed (he was sleeping with a fat girl on the side), I’m happy to share my recipe with you, assuming your boyfriend gives a damn.
I made Bethenny Frankel’s Zesty Baked Chicken Wings from her book, The SkinnyGirl Dish. I nixed the bread crumbs, and they were still delicious, but here’s Bethenny’s recipe:
- 3 tb olive oil
- 1 tb dijon mustard
- Dash of cayenne pepper
- 1 ts minced garlic
- 1/2 ts salt
- 1/2 ts pepper
- 1 tb lemon juice
- 1/2 ts lemon zest
- 16 chicken wings, halved at joint with tips removed
- 1 c freshly grated parmesan
- 1 1/2 c whole wheat bread crumbs
Combine the olive oil, mustard, cayenne, garlic, salt, pepper, lemon juice, and zest in a bowl until well-combined. Pour the marinade over the wings in a Ziplock bag and let them sit in the fridge for at least 30 minutes (up to 4 hours).
In a separate bowl, combine the bread crumbs, parmesan, and parsley. When the wings are done marinating, coat them in the breadcrumb mixture and place on a pan. Bake at 425 degrees for about 30 minutes, rotating halfway through.
I made these with baked onion rings, and everything tasted delicious!