Wings Piquant Marinade (may also be used as a salad dressing): 1/4 c. olive oil 1/4 c. peanut oil 1/4 c. red wine vinegar 1/4 c. white vinegar 1 tsp. sugar (or more) to taste 1 tbsp. dry mustard 1 tsp. ground fennel seeds (use mortar and pestle or coffee bean grinder) 2 tbsp. lemon juice 1/4 c. dried parsley Salt and pepper to taste 24 chicken wing pieces, center and/or upper portion 1 heaping tbsp. oregano Additional salt and pepper, if needed 1/2 cup freshly grated Parmesan cheese Combine marinade ingredients with wire whisk. Marinate chicken wing pieces for anywhere from 1/2 hour to overnight. Cover large baking pan with aluminum foil, spray foil with cooking spray to prevent sticking, and add drained chicken, spacing slightly apart. Sprinkle with oregano and salt and pepper. Bake at 375 degrees, turning once, until lightly browned and crisp, about 45 minutes to 1 hour. Sprinkle with cheese and continue baking until cheese is just melted. {NOTE: 6 grams of carbohydrates for entire recipe.}