1/4 of recipe
Preheat oven to 375°F (190°C).
Pat chicken dry with paper towels, removing as much moisture as you can. Arrange on the wire rack over the prepared baking sheet, leaving space in between, if possible.
Roast in preheated oven for 30 to 35 minutes, flipping them over halfway through, until juices run clear when chicken is pierced.
Meanwhile, in a large bowl, combine lemon zest, lemon juice, pepper, and salt.
Add wings to the lemon sauce and toss until evenly coated. Serve hot.
Calories: 291 calories, Carbohydrates: 2 g, Protein: 27 g, Fat: 20 g, Fiber: 1 g
You’ll love this fresh and fruity homemade salsa! Featuring peak-season berries, it’s a cinch to prepare and the perfect accompaniment to chicken, pork, or fish.
Looking for a delicious low-carb wrap idea? Try these fabulous Salmon Seaweed Wraps by Karen Rose-Tank, MS, owner of Rose Health Coaching.
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