Super Bowl, Skinnygirl-style

Ligthen-up with crunchy baked wings and tangy yogurt dip

 A Super Bowl game menu can pack on pounds in just one day with fattening snacks like mac & cheese, Buffalo wings and nachos. Instead of causing a riot by depriving crowds of their tasty snacks, try the “Skinny” solution from the bestselling author of Naturally Thin, Bethenny Frankel. In her new book, The Skinnygirl Dish, she has lower-calorie, more-healthful versions of most favorites. The book also offers easy substitutions that let you use what you have. I made this tasty wing recipe using the drumette cut of wings. I think it is easier to eat. I also used Panko instead of whole wheat crumbs and fresh chopped basil instead of parsley. Bethenny was right, both substitutes worked like a dream and the wings were delicious.

 
We also enjoyed a glass Skinnygirl Margarita. It is mixed with premium blue Agave clear tequila, a hint of agave nectar, fresh lime juice, and a tiny splash of Triple Sec. The pre-mixed cocktail is ready to serve over ice. No additional tequila needs to be added; it’s a full strength margarita. Bethenny is on the money when she says “everyone wants to drink a margarita, but no one wants the guilt or the calories. That’s why she created the Skinnygirl Margarita.
 
That’s exactly what Bethenny told me when we had lunch in Atlanta, after her first season on The Real Housewives of New York City. It’s amusing to remember the now mother-to-be said confidently of her cocktails, “that’s what’s going to put my children through school one day.” After all who can resist a tasty cocktail with only 100 calories for four delicious ounces?
 
To try them yourself, www.skinnygirlcocktails.com
 
Game-time zesty baked chicken wings
 
3 tablespoons olive oil
1 tablespoon Dijon mustard
Dash of cayenne pepper
1 teaspoon finely minced garlic
½ teaspoon salt
½ teaspoon pepper
1 tablespoon lemon juice
½ 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
1½ cups dry whole-wheat breadcrumbs
 
Dip:
1 cup fat-free yogurt
½ teaspoon chopped fresh parsley
¼ teaspoon lemon zest
½ teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon Worcestershire
 
Preparation
1. 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.
2. Preheat oven to 425°.
3. Line a baking pan with foil. Spray foil with cooking spray; set aside.
4. Mix together Parmesan, parsley, and breadcrumbs in a shallow dish. Coat wings in bread crumb mixture. Place on prepared pan.
5. Bake on lowest oven rack for 20 minutes, then turn and cook for 10 more minutes.
6. While wings are baking, combine dip ingredients in a small bowl. Serve the wings with the dip.
 

 

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