These spicy chicken wings are low in carbohydrates and ultra-tasty!
"This recipe is a must-have for football games," says Rona Lewis, author of Does This Cookbook Make Me Look Fat? (Amazon, $20).
- Butter spray
- 16 chicken wings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 tablespoons parsley leaves, chopped small
- Black pepper to taste
- Singe the wings over an open flame to remove any feathers. Rinse them and pat dry with a tea towel.
- Preheat the broiler.
- Mix all of the spices together in a bowl. Spray the wings with butter spray on both sides.
- Place the spices in a bag, adding 3 or 4 wings at a time, depending on how big the bag is. Shake the bag to coat the wings.
- Place the wings in a single layer on the broiler pan or cookie sheet.
- Cook for 2 minutes. Turn the wings over and cook them for another 2 minutes.
- Repeat Step 7 for a total of 8 minutes, then serve immediately.
Bangin' buffalo chicken wings
"Skinning the wings is a pain, but it's worth it for those watching their weight," says Kim Bensen, author of Finally Thin! (Amazon, $23).
- 1/2 cup Frank's RedHot Original
- 1/2 cup Frank's RedHot Buffalo Wings Sauce
- 3 pounds chicken tenderloins or wings, skinned
- In a large pot, boil the chicken for 15 minutes. If using wings, do not let the chicken fall off the bone.
- Remove the wings from the water, and let them cool until they're easy to handle.
- Carefully pull the skin off each piece.
- In a baking dish, combine the two sauces, add the chicken and stir well.
- Cover and bake for 30 minutes at 350 degrees F. Uncover and stir well.
- Bake for an additional 10 minutes, uncovered.
- Serve with fat-free blue cheese dressing and celery sticks.
Thasneen, founder of Cooking with Thas, confesses that this is her favorite recipe for chicken wings. The fact that they are baked means they are crunchy, delicious and figure-friendly! She says the secret to making these wings crispy and delicious is to marinate them for at least an hour and a half.
- 10-12 chicken wings, skinless or skin-on
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper or chili powder
- 1/4 teaspoon salt
For making the hot sauce
- 1/4 cup butter
- 1/4 cup hot sauce
- Dash of ground black pepper
- Dash of garlic powder
- Preheat the oven to 350 degrees F.
- Clean the chicken wings, removing the skin or keeping it on (it's up to you).
- In a small bowl, combine the all-purpose flour, paprika, salt and cayenne pepper or chili powder.
- Place the chicken wings in a large glass bowl.
- Coat the wings evenly with the flour mixture.
- Cover the dish with plastic wrap and keep it in the refrigerator.
- Marinate for an hour or 90 minutes.
- Spray a baking sheet with nonstick cooking spray (preferably Pam).
- Place the marinated chicken wings on the sheet and lightly spray the wings with cooking spray.
- Bake for 45 minutes at 350 degrees F, then increase the oven temperature to 375 degrees F.
- Take the wings out of the oven and spray them with cooking spray.
- Place the wings back in the oven and bake them for another 10 minutes. This makes the wings crispy.
- Make the sauce while the wings are baking.
- Heat a saucepan over low heat. Add the butter, hot sauce, ground pepper and garlic powder and stir them together.
- Let the butter melt, and stir the mixture until it is well blended.
- Remove the sauce from the heat and pour it over the baked crispy chicken wings.
Teriyaki chicken wing drumettes
Serves 12 (5 drumettes per serving)
"These saucy drumettes are a big hit at every gathering," says Cynthia Briggs, newspaper food columnist and author of Pork Chops & Applesauce: A Collection of Recipes and Reflections (Amazon, $15).
- 3-4 pounds chicken drumettes, rinsed and patted dry
- Garlic powder (not garlic salt)
- 1-1/2 tablespoons fresh ground ginger or 1 tablespoon dried ginger
- 1 cup light soy sauce
- 1-1/2 cups sugar or 3/4 cup sugar and 3/4 cup Splenda
- 1/4 cup water
- Toasted sesame seeds
- King-size napkins
- Preheat your oven to 250 degrees F. Cover a large baking sheet, such as a jelly roll pan, with heavy-duty aluminum foil.
- Arrange the chicken drumettes in one layer with the skin side up. Sprinkle them generously with garlic powder and set them aside.
- In a medium-size bowl (a bowl with a pouring spout works well), combine the ginger, soy sauce, sugar and water. Stir until the sugar begins to dissolve.
- Pour the soy sauce mixture over the chicken drumettes, coating the chicken as much as possible.
- Bake for 60 minutes, uncovered. Then turn the drumettes and bake for another 30-45 minutes. Then turn the drumettes one more time.
- The teriyaki sauce will begin to thicken at this point. Continue baking and turning every 5-10 minutes until the sauce reaches a molasses-like consistency and is sticking nicely to the drumettes. Total baking time should be approximately 2-3 hours.
- The drumettes can also be prepared in an electric frying pan or Crock-Pot, but the result is more caramelized and sticky-gooey when baked in a conventional oven. If you make the drumettes in a Crock-Pot, watch them closely so they don't overcook and fall apart.
- Remove the drumettes and sauce to a warmed serving plate. Garnish the drumettes with sesame seeds.
Margarita chicken wings
Serves 6 (4-5 drumettes per person)
Briggs also contributed this recipe for South of the Border–style chicken wings!
- 3 pounds chicken wing drumettes
- 1/4 cup tequila
- 1/4 cup olive oil
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup onion, finely diced
- 1/4 teaspoon dried thyme leaves
- 3/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 tablespoon fresh cilantro or parsley, chopped fine
- 4 limes
- Wash and pat dry the chicken-wing drumettes. Place the drumettes in a glass or plastic container, arranging them in a single layer.
- Combine the tequila, olive oil, salt, black pepper, garlic, onion, thyme, cumin, paprika and cilantro. Stir well and drizzle the resulting marinade over the chicken drumettes.
- Roll the limes on a hard surface. Cut them in half and squeeze the juice directly onto the drumettes. Cover and marinate them in the refrigerator for 2 hours. Turn the drumettes and marinate them for 2 more hours or overnight.
- Approximately 1 hour before serving time, preheat your oven to 400 degrees F. Roast the drumettes uncovered for 50 minutes, basting every 10-15 minutes.
- For extra-crispy drumettes, place them under a broiler until they reach the desired crispiness. Olé!
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