Looking for a new Wing recipe

Powerman

You don't think apples are good but you make chicken wings?

12 wings
900 calories and 60g of fat.


p.s. I'm just playin with you.

Butter, lemon zest, fresh cracked black pepper, 1 garlic clove.

I marinade in wish bone italian over night. Grill with a good dusting of cajun rub, homemade , then paint them with Chalula Hot sauce a couple of times right before they are done.
guareenteed great.

quote:

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I'm on team powerman here. Fat good, carbs bad.

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Yeah, like I said, depends on the individual. Any significant weight loss successes I've had have been doing low carb with a healthy amount of healthy fats like avocados, salmon, eggs.

I'm down a little over 100 lbs from my heaviest so I know what works for me and what doesn't

But that doesn't mean it will work for everyone

I've used this double fry method. Haven't tried the oven option, but the double fry was very crispy.

LINK

Classic Buffalo: Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter and 1/2 cup Buffalo wing hot sauce. Serve with celery sticks and blue cheese dressing.

Buffalo Supreme: Make Classic Buffalo Wings (No. 1), adding 1/2 teaspoon celery salt to the wing sauce mixture. Toss with 2 tablespoons celery leaves and 1 cup crumbled blue cheese.

Jalapeno-Cheddar: Make Classic Buffalo Wings (No. 1), adding 1/2 cup chopped pickled jalapenos and 1 cup grated cheddar to the wing sauce mixture.

Spicy Moroccan: Make Classic Buffalo Wings (No. 1), replacing the wing sauce with 1/4 cup each harissa (hot chile paste) and cider vinegar. Serve with 1 cup Greek yogurt mixed with 2 tablespoons each olive oil and chopped mint.

Beer-Battered: Whisk 1 1/2 cups each flour and lager beer with 1 teaspoon each kosher salt and smoked paprika. Dredge the wings in flour and dip in the batter. Deep-fry until crisp and golden, about 10 minutes.

Cajun Buttermilk: Make Buttermilk-Battered Wings (No. 8), adding 1/4 cup hot sauce to the buttermilk and 2 tablespoons Cajun seasoning to the flour.

Italian Breaded: Mix 3/4 cup each Italian breadcrumbs and grated Parmesan with 1/4 cup chopped parsley. Dredge the wings in flour, dip in 3 beaten eggs and coat in the breadcrumb mixture. Deep-fry in 350 degrees F oil until crisp and golden, about 12 minutes.

Chicken Parmesan: Make Italian Breaded Wings (No. 12). Top with marinara sauce, grated mozzarella and Parmesan and broil until the cheese melts, 1 minute. Serve with warm mariner

Soy-Honey: Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter, 1/4 cup honey and 2 tablespoons soy sauce.

Chipotle: Dredge the wings in flour and deep-fry. Purée 3 tablespoons chopped chipotle chiles in adobo sauce, 1/4 cup each cider vinegar and honey, 3 tablespoons melted butter and 1/2 teaspoon ground cumin. Toss with the wings.

Steakhouse: Toss the wings with salt to taste and 2 tablespoons coarsely ground pepper; roast. Toss with 1/3 cup steak sauce.

Horseradish-Crusted: Toss the wings with 1/2 cup dijon mustard and 1/4 cup horseradish. Mix 1 1/2 cups panko breadcrumbs, 1/2 cup grated Parmesan and 1 teaspoon paprika; add the wings and toss to coat. Roast until browned, about 35 minutes.

Teriyaki-Orange: Roast the wings. Meanwhile, simmer 3/4 cup orange juice and 1/4 cup teriyaki sauce until reduced by half, about 15 minutes. Toss with the wings.

Chinese Barbecue: Roast the wings. Heat 1/2 cup minced scallions, 1/3 cup hoisin sauce, 2 tablespoons each butter, honey and grated ginger, and 3/4 teaspoon sesame oil. Toss with the wings.

Thai Chili: Marinate the wings in 1 cup Thai sweet chili sauce, 1 shredded carrot, 2 tablespoons each olive oil, lime juice and grated ginger, and 2 teaspoons kosher salt, 2 hours. Drain, reserving the marinade. Roast at 475 degrees F, 15 minutes, then brush with the marinade and roast until slightly charred, 25 more minutes. Serve with lime wedges.

Popcorn: Finely grind 8 cups white cheddar popcorn and 2 teaspoons chipotle chile powder in a food processor. Dredge the wings in flour, then dip in 3 beaten eggs and coat in the ground popcorn mixture. Roast, turning once, until crisp, 45 minutes. Serve with ranch dip

Carolina-Style: Mix 3 tablespoons each melted butter, yellow mustard, cider vinegar and brown sugar. Toss the wings with salt, pepper and 1 tablespoon vegetable oil and grill, brushing with the sauce in the last 5 minutes.

Tandoori: Marinate the wings in 1/2 cup each tandoori paste and Greek yogurt, 30 minutes. Grill on oiled grates.

Korean

Agree with Gris Gris. I would fry them. Dont batter them either, go naked.

here is a good thread someone posted on here awhile back that might give you some ideas


LINK