Wicked Wings
Once you try these, you’ll understand the name— they’re “wicked good”! These are a bit messy and time-consuming to make, but they’re worth every minute. They’ll impress the heck out of your friends too, and you’ll wish you’d made more of them. They also taste great the next day.
4 pounds (1.8 kg) chicken wings
1 cup (100 g) grated Parmesan cheese
2 tablespoons (2.6 g) dried parsley
1 tablespoon (5.4 g) dried oregano
2 teaspoons paprika
1 teaspoon salt
½ teaspoon pepper
½ cup butter
-Preheat the oven to 350°F (180°C, or gas mark 4). Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan a week later.)
-Cut the wings into “drummettes,” saving the pointy tips. (Not sure what to do with those wing tips? Freeze them for soup—they make great broth.)
-Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.
-Melt the butter in a shallow bowl or pan.
-Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.
-Bake for 1 hour—and then kick yourself for not having made a double recipe!
Yield: About 50 pieces
Each with only a trace of carbohydrates, a trace of fiber, and 4 grams of protein.
Chinese Sticky Wings
Mmmmm—everyone loves Chinese chicken wings.
3 pounds (1.4 kg) chicken wings
¼ cup (60 ml) dry sherry
¼ cup (60 ml) soy sauce
¼ cup (60 ml) sugar-free imitation honey
1 tablespoon (6 g) grated ginger root
1 clove garlic
½ teaspoon chili garlic paste
-Cut your wings into “drummettes” if they are whole. Put your wings in a big resealable plastic bag.
-Mix together everything else, reserving some marinade for basting, and pour the rest into the bag. Seal the bag, pressing out the air as you go. Turn the bag a few times to coat the wings and throw it in the fridge for a few hours (a whole day is brilliant).
-Preheat oven to 375°F (190°C, or gas mark 5). Pull out the bag, pour off the marinade, and arrange the wings in a shallow baking pan. Give them a good hour in the oven, basting every 15 minutes with the reserved marinade. Use a clean utensil each time you baste.
-Serve with plenty of napkins!
Yield: About 28 pieces
Each with 5 g protein; trace carbohydrate; trace dietary fiber; 0 usable carb. Carb count does not include polyols in the sugar-free imitation honey.
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Reference: 1001 Low-Recipes by Dana Carpender
