Low Carb Chicken Wings…

By Steve Cooksey, on February 8th, 2010

Chicken Wings – How To Fix…LOW CARB

While many were preparing carb and sugar rich “treats” for the Super Bowl gatherings … I prepared a very Paleo/Primal meal. Earlier in the day I had tossed leftover meats (sausage, turkey and chicken) into a pot with mixed veggies for a delicious “one pot” feast. I love to cook this way, the commingling of the juices… make the meals very flavorful.

In addition, I decided to prepare CHICKEN WINGS!! I love WINGS and my favorite place on earth to eat them is Ronni’s in Clemmons, NC. As local legend has it, Ronni actually learned the trade in Buffalo, NY before heading to Clemmons, NC…we were blessed to have him. :) His wings were truly AWESOME…but his are NOT very paleo I’m sure. :(

How to make homemade chicken wings? First, you can either cut your own wings or buy them pre-cut, I prefer to cut my own. Once they are cut you simply place them on a broiler pan and sprinkle with your favorite seasonings. In the picture above, mine are ready to go into the oven with only pepper and cajun spice sprinkled on top.

IF you are in a hurry, you can simply broil the wings on one side until proper crispiness, flip and repeat…. I prefer to bake @ 350 degrees for about an hour, then broil for 5-10 mins until crispy. Next, I turn the wings over and repeat the process, my family prefers their wings very crispy, we do not like them “wet” or as my youngest son said as a child, “I don’t like them slippery”. Here is a picture of my latest batch coming out of the oven.

We are headed for the home stretch!!

It will not be long now and succulent, spicy wings will be YOURS!!! :) When you place the wings under the broiler for the last time, begin to prepare a large glass bowl for the final step. To do this, add your favorite pepper sauce ( I use Texas Pete) , a few tablespoons of butter and your favorite spices. The spices I used are black pepper, red pepper, paprika and Tony Chachere’s cajun spices.

Once the wings have reached perfect crispiness, remove from the oven and begin placing the wings in the sauce/spice bowl. I used a large plastic spoon to turn the wings to make sure they are evently coated. I usually can’t wait so I begin to dig in almost immediately…. however the seasonings will soak in to the wings and they will actually taste better after sitting … just microwave to re-heat.

Note: A large plastic tub with a lid works great for the coating process, you can shake, rattle and roll the wings for maximum coating. BUT after coating remove the lid. If you leave the lid on , the heat and moisture will build up and “wrinkle” the wings.

That’s it…HOPE YOU ENJOY!!! :)

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