low carb baked 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.
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.
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.
Ingredients
- 4 lbs (1.8 kg) Chicken Wings
- Olive Oil
- Salt
- Pepper
- Paprika
- Parsley
Instructions
- 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.
- Preheat oven to 350 °F (175 °C).
- Drizzle wings with olive oil, just making sure that there is a thin layer covering each wing.
- Season with salt, pepper, paprika and parsley to your own individual liking.
- Separate wings on 2 sheet pans, making sure not to crowd the wings.
- 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.
- Remove from oven and serve while hot.
