Faldred
DIS Veteran
- Joined
- Dec 18, 2008
More from my blog...
Teryaki Wings
Per 2 lbs. of wings:
1/4 c. Soy sauce
1/4 c. Rice wine vinegar
2 T. Splenda
1 clove Garlic, minced
1 t. Ginger
2 t. Sesame seeds
(to taste) Red pepper flakes
Mix all ingredients together and add to marinading container with chicken wings. Place in refrigerator at least 4 hours before cooking, up to 24 hours.
Place wings and marinade in a shallow baking dish and cook uncovered at 325 for an hour. Remove wings from marinade and refrigerate if not using immediately. Right before serving, broil (low setting) until nicely browned (time depends on your oven... keep an eye on 'em!).
2 portions, appx. 7-8 wings, 1 net carb.
Note: Since the marinade does not use real sugar, it doesn't get syrupy when it cooks. If you'd like a thicker sauce on the wings, add 1/2 t. ThickenThin to the marinade ingredients above.
"Hooters"-Style Hot Wings
Coating:
1/2 cup Carbquik bake mix (or soy flour, but this negatively affects the taste)
2 t. Paprika
1 t. Cayenne pepper, ground
Sauce
4 oz. (1 stick) Butter
1/2 Hot sauce (such as Crystal's)
(to taste) Garlic powder
(to taste) Cracked black pepper
Mix all coating ingredients in a zip-top bag; add 2 lbs. chicken wings. Toss to coat completely.
Fry in batches (I use a deep fryer at 360 for 10 minutes, 5-6 wings at a time) until cooked thoroughly.
In a small saucepan, combine all ingredients over medium-low heat until completely melted.
Using two bowls, one slightly smaller than the other, add the wings and sauce to the larger bowl, cover with the smaller bowl, and shake to coat. Serve immediately.
2 servings, appx. 7-8 wings each, for 2 net carbs.
(For a zero carb option, simply fry the wings without the coating -- this will require half as much sauce, as less will absorb into the "breading".)
Teryaki Wings
Per 2 lbs. of wings:
1/4 c. Soy sauce
1/4 c. Rice wine vinegar
2 T. Splenda
1 clove Garlic, minced
1 t. Ginger
2 t. Sesame seeds
(to taste) Red pepper flakes
Mix all ingredients together and add to marinading container with chicken wings. Place in refrigerator at least 4 hours before cooking, up to 24 hours.
Place wings and marinade in a shallow baking dish and cook uncovered at 325 for an hour. Remove wings from marinade and refrigerate if not using immediately. Right before serving, broil (low setting) until nicely browned (time depends on your oven... keep an eye on 'em!).
2 portions, appx. 7-8 wings, 1 net carb.
Note: Since the marinade does not use real sugar, it doesn't get syrupy when it cooks. If you'd like a thicker sauce on the wings, add 1/2 t. ThickenThin to the marinade ingredients above.
"Hooters"-Style Hot Wings
Coating:
1/2 cup Carbquik bake mix (or soy flour, but this negatively affects the taste)
2 t. Paprika
1 t. Cayenne pepper, ground
Sauce
4 oz. (1 stick) Butter
1/2 Hot sauce (such as Crystal's)
(to taste) Garlic powder
(to taste) Cracked black pepper
Mix all coating ingredients in a zip-top bag; add 2 lbs. chicken wings. Toss to coat completely.
Fry in batches (I use a deep fryer at 360 for 10 minutes, 5-6 wings at a time) until cooked thoroughly.
In a small saucepan, combine all ingredients over medium-low heat until completely melted.
Using two bowls, one slightly smaller than the other, add the wings and sauce to the larger bowl, cover with the smaller bowl, and shake to coat. Serve immediately.
2 servings, appx. 7-8 wings each, for 2 net carbs.
(For a zero carb option, simply fry the wings without the coating -- this will require half as much sauce, as less will absorb into the "breading".)
