| 1 | Along with these crunchy wings, pack carrot and celery sticks, a whole-wheat roll, an apple and fruited yogurt for lunch. |
| 2 | If you wish to cook enough for supper the night before, just double the recipe except for the salt. |
| 3 | Seperate wings at joints, reserving tips for stock or soup. |
| 4 | Line baking sheet with foil; grease foil. |
| 5 | In plastic bag, shake together flour, wheat germ, paprika, marjoram, mustard, salt and pepper. |
| 6 | Pour buttermilk into shallow dish. |
| 7 | Tip: if buttermilk is not available, combine ?cup plain milk with 1 ts lemon juice or vinegar; let stand for 15 minutes. |
| 8 | Working with a few at a time, shake wings in flour mixture; remove and shake off excess back into bag. |
| 9 | Dip into buttermilk; shake again in flour mixture. |
| 10 | Arrange on prepared baking sheet. |
| 11 | Bake in 400f 200c oven for 35 minutes or until golden brown, turning once. |
| 12 | Let cool. |
| 13 | Per piece: about 60 calories, 4 g protein, 3 g fat, 4 g carbohydrate |
