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LOOKING for: Baked Chicken wings

18 years ago

I'm starting a low carb diet and love chicken wings (I'm from Buffalo) but would like to cut at least a little bit of the fat from deep frying. Can anyone share a baked wing recipe?

Thanks!

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Comments (11)

Terri_PacNW
18 years ago
Here's another recipe that sounded good too.
Asian Wings

Here is a link that might be useful: Baked Buffalo Wings
User
18 years ago
My favourite are
. Just mix the wings with some grated lemon zest, a minced garlic clove, lots of fresh ground black pepper, sea salt and a little olive oil. Spread them out on a cookie sheet and bake at 400Â°F until done. I usually turn them once. Also, line the cookie sheet with the non stick reynolds wrap for easy clean up.

If you like them spicy, add a little cayenne pepper.

Ann
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Here are my two favorite chicken recipes. LEBANESE CHICKEN Posted by: Linda_inTennessee (My Page) on Tue, Nov 25, 03 at 17:53 thought you might like this recipe I love lemon taste in my food List of Ingredients Yield: 4 servings 3/4 c Lemon juice 8 large Garlic clove(s), minced 2 tbs Thyme, minced or 2 tsp Dried thyme 1 tbs Paprika 1 1/2 tsp Ground cumin 3/4 tsp Cayenne pepper 2 Chickens (3 lb ea) Split lengthwise, backbones Removed and discarded Lemon wedges to garnish Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 425 F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately. CHICKEN SAVOY 2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings) 2 tablespoons finely chopped garlic 1 tablespoon dried oregano Salt and freshly ground pepper to taste 6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese 1/2 cup red wine vinegar (preferably 7% acidity) In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other. Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order. Place chicken in a preheated 500-degree oven for 35 minutes. Remove from oven and pour on all the vinegar at once. It should sizzle. Return the chicken to the oven for another minute or so. Arrange chicken on a platter and pour on the sauce created by the vinegar. Serve immediately. (Woodie's Note: I don't really use 500 degrees because my smoke alarm will go off, so I usually do 450 for 40-45 minutes, depends on which chicken pieces I'm using - we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.)
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woodie
18 years ago
Ann T's lemon/garlic wings are fantastic! I've made them 3-4 times, the last time was on New Year's eve. They were devoured in no time - and I thought I had made more than enough for the group of 11 of us - but truly, if I had made twice the amount, they still would have finished them off!
cuffs054
18 years ago
I do mine on rack in convection oven to drain off as much fat as possible. I coat them heavily with seasoned salt, which drains off and doesn't get to "salty". Then I toss them with Franks Sauce in covered bowl and let them steam for 10 min or so. Love em!!
mercury12
18 years ago
my two favourite recipes are"

mix paprika, mustard powder and garlic powder with olive oil and paint on chicken wings and roast them for 20-25 minutes.

mix 3tsp cajun spice, 1sp paprika with 5-6 tsp flour and roll chicken wings in flour mix and bake

Helen
mimi_n_oz
18 years ago
I cook mine in the oven on a rack after coating lightly with seasoned flour and spritzing with Pam. They need to be turned once midway. When done I brush em with a homemade honey BBQ sauce. Hubby loves them made this way but I also like to put hot sauce on a couple for me instead of BBQ sauce.

Mimi
pghsteelerfan
18 years ago
I always make my wings in the oven, and they turn out great. I start with frozen, separated wing sections. Place in a 425 degree on a greased cookie sheet. Cook for 50-55 minutes or until very crispy and golden colored. Place a mixture of Franks hot sauce and butter over top of the wings and continue cooking for 3-5 minutes, or until done. Serve with celery sticks and blue cheese dressing on the side.
pat_t
18 years ago
I'll vouch for Ann's recipe. And last time we made them, we added some dried rosemary. It was excellent!
annie1992
18 years ago
I'm another person that loves Ann T's lemon chicken wings.

Lemon, salt, garlic, black pepper. MMMMM. What is there not to love?

Annie
bonelady
18 years ago
Coat wings with whole wheat flour that has been mixed with red pepper ( I use a lot). Dip coated wings into soy sauce and bake on a sheet pan covered with foil until crispy.
lindac
18 years ago
I roll the wings in chili powder, place on a baking sheet and cook at 425 until beginning to brown ( hard to tell with all that chili powder!) and a lot of the fat has cooked off. Then I drizzle on honey and squeeze some fresh lime on top....or lemon if I don't have a lime, but lime is better....and continue baking for about 10 to 15 minutes more.
I loooove sweet and hot together!
Linda C

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