20 chicken wings
2 Tablespoons olive oil
1 Tablespoon Dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
1 teaspoon minced garlic
1 1/2 cups whole-wheat bread crumbs
1 cup Parmesan cheese
6 Tablespoons fresh parsley chopped
mix together oil, mustard, lemon zest and juice garlic, salt and pepper in a small bowl.
Put the wings in a gallon bag and pour marinade over them. Keep in refrigerator for at least one hour or longer.
Preheat oven to 425 degrees.
Combine bread crumbs, Parmesan and parsley. Dip each wing into this mixture to coat and place on greased pan. Bake for 30 minutes, turning 1/2 way through.