Low Carb Chicken Wings

LOW CARB/RECIPE

Low Carb Chicken Wings

17 FEBRUARY 2017

If you're anything like me then you love chicken wings. I can eat chicken wings all day every day and not get tired of them. There's just so many ways to make them taste absolutely amazing. I especially love fried chicken wings, which by the way the French are great in cooking many things but fried chicken wings are not one of them. The best chicken wings I've had here come from a Canadian bar called The Moose and then after that, there's KFC. Which in and of itself is not that bad but KFC should not be that second in a list of best chicken wings. But I digress, since I'm a huge slob and have gained 15 lbs in the last 7 months, I can't have a good breaded chicken wing. I make a damn good fried chicken wing too. The low carb diet I'm on now dictates that I can't have flour and it sucks hard. So I had to find a really good alternative to the traditional fried chicken wing, something that has great flavor is crunchy and at the same time good for my low carb diet.

These wings are super simple to make and feel free to add to this to make them your own. Maybe using a hot sauce to coat them in, or a low carb BBQ sauce (In the near future I will be adding a low carb sauce guide so tune in) would be great. I also make a great ranch dressing (because they don't have ranch dressing here, if you do happen to find it in some specialty American shops they charge you 4 times the price you would pay in The States) that I like to pair with these wings and some generic hot pepper sauce.

chicken wings package (low carb) - Cooking Shit in Paris

Wing Time

The most important part of these wings is the preparation. I personally like to separate the drumette from the flat and then I discard the tip. Some of you might want to keep the wings whole or keep the tips. That's all a matter of personal preference. Either way, they will still turn out pretty fucking tasty. Once you have your wings prepared the way you like them be sure to rinse and pat dry.

chicken wings (low carb) - Cooking Shit in Paris

Shit, I should have told you to preheat your oven to 350 °F (175 °C). Next, you need to drizzle the wings with olive oil. Make sure that all wings are coated with a thin layer of oil. I like to use salt, pepper, paprika and parsley to season my wings. Although, feel free to play with the seasonings. You're only limited by your imagination and taste buds.

After you've seasoned the wings place them on a sheet pan, glass dish or whatever the fuck you have lying around that can be safely placed in the oven. Bake the wings for 30 minutes to an hour depending on your desired doneness. I prefer my wings a little extra crispy so I keep them in for around 45 - 50 minutes. And you're done. I make these at least once a week because of how simple and tasty they are. I can't get enough of these. Stay tuned, I have developed a new low carb recipe for salt and pepper chicken wings. I use a dash of baking powder and almond flour. So fucking good.

Low Carb Chicken Wings

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4

Low Carb Chicken Wings

Ingredients

  • 4 lbs (1.8 kg) Chicken Wings
  • Olive Oil
  • Salt
  • Pepper
  • Paprika
  • Parsley

Instructions

  1. Prep wings: Cut wings to separate the drumette, flat and tip. Discard the tips or keep them if you like for a really crispy treat. Rinse and pat wings dry.
  2. Preheat oven to 350 °F (175 °C).
  3. Drizzle wings with olive oil, just making sure that there is a thin layer covering each wing.
  4. Season with salt, pepper, paprika and parsley to your own individual liking.
  5. Separate wings on 2 sheet pans, making sure not to crowd the wings.
  6. Bake wings in pre-heated oven for at least 30 minutes, depending on how crispy you want them. I leave mine in for 45 or more because I like them really crispy.
  7. Remove from oven and serve while hot.
http://cookingshitinparis.com/low-carb-chicken-wings/

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Some Links
The Moose

Damn Tasty – Low Carb in Paris

TALKING SHIT

Damn Tasty - Low Carb in Paris

16 FEBRUARY 2017

After seven months of gorging myself with amazing French food, I find myself at a crossroads. I love food in all forms, but some things might not be especially good for me or my figure. I’ve always been or at least looked somewhat athletic. I played basketball all my life, competitively from third grade to my senior year in high school. Even after high school, I still at least looked the part, that is until I turned 35.

Parc Floral de Paris (Low Carb in Paris) - Cooking Shit in Paris
Parc Floral de Paris

I'm Getting Old

I just turned the big 3-5 this past year. I was determined to spend my thirty-fifth birthday in the city I’ve just recently determined was my adoptive home, Paris, and I fucking did it. However, a Gemini’s Paris was not how I pictured it. The Seine was flooded, which in a way was fucking awesome, but it encroached on my initial fantasies of a Parisian June. Sub 60 degree temps also made things kinda shitty, but I was in Paris, so it all didn’t really matter. My special day was topped off with dinner at my fav classic French restaurant in Paris, Auberge Pyrénées Cévennes, and my first “professional” chef’s knife. A beautiful Zwilling J.A. Henckels Professional “S” chef and paring knife set. Game Changer. If you have a shitty or so-so knife throw that shit away. I didn’t know that something so simple could make such a huge difference. Having a good knife is definitely worth the extra cash. I’ve got the best friends in the world. Anyway, I’m getting a bit off topic. I’m 35 now, eating shit tons of bread, drinking copious amounts of beer and wine and eating many different types of pastries, my metabolism is nowhere near as potent as it used to be. So I have gained about 15 lbs (6.8kg) in the last 7-8 months. SOMETHING’S GOT TO GIVE…

Auberge Pyrenées Cévennes - 106 Rue de la Folie Méricourt 75011 Paris (Low Carb in Paris) - Cooking Shit in Paris
Auberge Pyrenées Cévennes - 106 Rue de la Folie Méricourt 75011 Paris

Low Carb it Is

In an effort to get back down to my fighting weight I’ve decided to go low carb. Which means no bread (holy fuck, no bread, in the land of all things good bread, it’s blasphemy I know), no potatoes (freedom fries?) and no sugar. I know it sounds impossible, considering my circumstances, but in all actuality, it hasn’t been so bad. Cauliflower is an admirable potato replacement. Stevia isn’t so bad. I love meat. Almond flour can make due in a pinch. And water is life. Also, the internet is teaming with some amazing low carb recipes. It’s only been one month and without exercise, I’ve already lost 7lbs (3.2kg). I no longer have to suck in my disgusting gut. Of course, I cheat at times, I’m only human right??? Right? Living a low carb lifestyle is about restraint and compromise. Sure, your fried chicken won’t be as good, but damnit if you have the will and proper ingredients it will still be damn tasty.

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Basque-ing in the Glow

TALKING SHIT

Basque-ing in the Glow

05 JANUARY 2017

As much as I love everything French, Basque cuisine and culture are quickly beginning to steal my heart. It has been 3 short years in the making. In total, I’ve spent what amounts to over a year in Paris and France, in contrast, I have barely spent a full two weeks in Basque Country. However, I just can’t get enough of what this magical place has on offer. There is one special tiny city nestled neatly between the Atlantic Ocean and some mountains (not sure which ones, just some mountains). This city is called San Sebastian, and it is by far my favorite city in Basque Country. Like I said, I haven’t spent that much time here so you can just tell me to fuck off if you think you know better than me, and this is all subject to opinion anyway. However, if you like food, beer, wine, beautiful beaches and some of the nicest people in the world then you will definitely love San Sebastian or Donostia in Euskara, we’ll get to that later.

San Sebastian from Monte Igueldo - Cooking Shit in Paris
A View of San Sebastian from Monte Igueldo

What the fuck is Basque Country?

If you haven’t noticed I use Wikipedia a lot, so according to Wiki Basque Country is “the name given to the home of the Basque people in the western Pyrenees that straddles the border between France and Spain on the Atlantic coast.” I know, that’s a shitty definition that really doesn’t mean much, especially if you are unfamiliar with this region. It’s simply an amazingly beautiful place, with great food and drink and some of the best people in the world. They even put up with my non-French/Spanish speaking ass. Don’t get me wrong, I’m not a complete idiot, but I will not be having any extensive conversations in French/Spanish anytime soon. I’m learning, but my knowledge is currently limited to food items. I’m actually pretty good at the market. O yeah, not only do many of the residents here speak French, Spanish, and English fairly well, they have their own language called Euskara. What the fuck??? I know, it’s crazy. What’s even more interesting is that Euskara, or Basque Language, is not related in any way to any other European languages. It is what’s called a language isolate, and only in this small part of the world is this language spoken. And that is part of the charm of this place.

Sidreria Beharri - Narrika Kalea, 22, 20003 - Cooking Shit in Paris
Sidreria Beharri - Narrika Kalea, 22, 20003, Donostia

It welcomes you with its gorgeous backdrop, the people grab hold of you with their generosity and love of sharing their culture and the victuals makes you never want to leave. It truly is an amazing place and one of my favorite places in the world. This is why I decided to make this San Sebastian series. I had to share this jewel with those that haven't had the pleasure to visit. So look out for articles coming soon about restaurants, bars, attractions and recipes from the Basque Country.

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How do you classify yourself?

TALKING SHIT

How do you classify yourself?

22 APRIL 2016

I was asked a question this week while speaking about cooking with some friends over Jamaican oxtails. By the way, it is ridiculous how fucking expensive ox-tails have gotten. The fuck. Anyway, I was asked, "How do you classify yourself, do you call yourself an amateur chef/cook?" I cook at least four days a week, even when in Paris. Most weeks I cook almost every day. Some days I cook twice and sometimes thrice. Not to mention the late night baking experiments I have recently begun to undertake. I am NO amateur. I'm simply a home chef. Well versed in comfort food, BBQ and tasty shit.

A view of Germany from Basel Switzerland - Cooking Shit in Paris
A view of Germany via Switzerland, in the Autumn

Since my first visit to Paris in 2012, I've slowly started to come out of my cooking comfort zone. Trying new techniques, using ingredients I have never thought to use and going down new culinary tracks. There is something to be said about the impact of cultural stimulation on some people. For me, being able to witness new cultures and new ways to do things has stimulated me in many creative ways. From the major differences to the minor, it has helped turn me into a much better chef.

As I mentioned earlier I have been trying some new shit the last 4 years. Number one, I now know how to cook the perfect rice. I'll bring that up at a later date. After three tries I now know how to make kick-ass lemon bars. (This recipe for lemons bars from I Am Baker is awesome. They really are the best lemons bars as the title suggests.) Soft pretzels (Thanks Cook with Jack) are my new jimmy jam. I use them as buns for tuna salad, good shit. I've also used saffron for the first time a couple weeks ago. Very exciting, I know.

That brings us to this blog. In the near future, I will share those new experiences that I will be having in Europe in about 40 days. Hopefully, you'll like it if not that's ok too.

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What is Cooking Shit in Paris?

ABOUT SHIT

What is Cooking Shit in Paris?

When on vacation most people don't even want to think about cooking. Especially when in the food Mecca that is Paris. With so many boulangeries, patisseries, cafes, bars and boucheries around with some of the most amazing food why would one cook? I say fuck that. I love cooking, I'm not a pro but I think I'm pretty damn good. My wife and I try to make it to Paris once a year for at least a month. Staying someplace for that long while eating out can be a bit expensive, so unless you're Scrooge McDuck or a kept man/woman, you got to do some cooking.

View of Germany from Basel Switzerland - Cooking Shit in Paris
Montmartre carousel at foot of Sacre-Couer

Even if I was that well off I would still cook on occasion and spend that money on some of the best ingredients in the world. I would probably lose my shit if I a week went by that I didn't cook at least once. I mean how can I resist when at most any time in Paris you can run into a farmers market and find some of the freshest ingredients.

And then LARDONS. For the uneducated this amazing thing is bacon chopped into little bits, perfect for cooking with chopped onions and scallions and serving with a baguette, butter and tomatoes. By the way, fresh butter from the marché, one of the most amazing things in the world. But I digress. This year was the fourth year my wife and I spent part of our summer/fall in Paris. We normally stay for 3 months with stops in other countries (I mean it's so easy) in between. Before our trip this year I came across the Texture App , a magazine subscription service. So I downloaded mad amounts of the food-themed magazines they have available (Food Network, Bon Appetite, Saveur, etc.).

So, while I have Paris at my disposal I will use her to cook some hopefully amazing meals. Well, honestly I'm back in Miami now, been back for a couple months now. I planned to do this while still in Paris, but I drank a lot of wine and had so much fun I really couldn't be bothered. I will post what I made while in Paris and continue posting what I make here in Miami until my next trip to Paris. I'll also throw up some guides on buying things in Paris for the non-French speakers, which I am one of, but I have been able to get everything I need with a little common sense and help from others (Google, friends, English speaking store employees).

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