Crispy Chicken Wings
Crispy Low Carb Chicken Wings
Ok, chicken wings have been done and overdone before so this is nothing novel. The novelty about this recipe is the technique for cooking the wings. We all miss the crispy, deep fried chicken wings that are usually coated in flour or some sort of starch to give you the crispiness that we love with our wings.
These wings are just as crispy as those and the skin literally crackles when you bite into one of them. The secret is to remove some of the extra fat on the skin so that the skin gets crispy before the meat dries out on the bone. The way to remove that fat is to parboil the wings for about 5 minutes before baking. This not only ensures that the wings will stay moist while the skin gets crispy, but will also remove the clotted blood that usually appears when you place the wings in a hot oven.
- 1 lb chicken wings
- 2 tbsp butter
- 2 tbsp salt (for water)
- hot sauce
- 2 tsp garlic
- Bring a pot of water to a rolling boil and add the 2 tbsp salt. The water should be as salty as pasta water.
- Place the wings in the water and boil for about 5-6 minutes. Remove and drain thoroughly on paper towels. It is very important to drain all the extra water left in the wings since this will cause the wings to boil once they hit the oven.
- Place on a baking sheet (I used a stainless steel baking sheet) and bake at 450 degrees for about 30 minutes. The wings should not be stuck, if they are, bake them for 5 minutes longer.
- Flip the wings and bake for extra 5-10 mins. They should be fairly crispy by now. Remove them from the baking tray.
- Meanwhile, melt the butter in a pan and add the garlic and the hot sauce.
- Remove the wings and toss in the hot sauce and b utter.
- Serve hot with a ranch or blue cheese dip and celery.
- Number of Servings 4 ( approx. 3 wings per serving)
- Calories Per Serving 268
- Fat 20g
- Carbs 0g
- Fiber 0g
- Net Carbs 0g
- Protein 21g
- Fat 68%, Protein 32%, Net Carbs 0%