Lemon-Drop Chicken Wings

Super Bowl Sunday is fast approaching and the calories are climbing!  According to the U.S. Calorie Control Council, the average person consumes a day’s worth of calories during the big game.  Today, we are featuring a staff favorite baked chicken wing recipe – with a twist.


  1. Vodka, red wine, or rum (any brand is fine) – 1/2 cup
  2. Lemon Juice (freshly squeezed is best- avoid seeds) – 2 tablespoons
  3. Honey –  5 tablespoons ho
  4. Olive Oil (rosemary infused is great) – Baron’s Market – 1/3 cup
  5. Garlic (fresh preferred – powder okay) – 3 table spoons (fresh) or 1 table spoon if using powder
  6. 4 lbs Chicken Wings (clean with cold water, lime and white vinegar prior)
  7. Thai Basil (powder is okay) – 2 tablespoons worth



  1. Pre-heat oven to420 degrees
  2. Clean your chicken (very important) – use a large bowl, soak for 10 min, wash off until water is somewhat clear (no blood) Drain all liquids completely.
  3. Prep a bake and roast pan with wax paper or foil
  4. Mix your ingredients in a separate large bowl and whisk
  5. Dip your chicken in the liquid mix bowl
  6. Transfer chicken to your bake and roast pan
  7. Insert your pan in the center of the oven
  8. Bake for 20 min., check and turn your wings, insert for another 20 min or as desired


Note: This is not crispy chicken wing recipe.

Warm Artichoke Dip

1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic
1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.
1/2 cup reduced fat sour cream
2 tablespoons mayonnaise
1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese)
2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese

Preheat oven to 375 degrees F.

Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.

In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.

Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.