Free 1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back by Dana Carpender Page B

blender or food processor and blend well.
    If you have whole chicken wings and want to cut them into “drummettes,” do it now. (This is a matter of preference and is not essential.)
    Arrange the wings in a large baking pan, pour the blended sauce over them, and then turn them over to coat on all sides. Let them sit for at least half an hour (an hour is even better).
    Bake the wings for an hour, turning every 20 minutes during baking.
    When the wings are done, put them on a serving platter and scrape the sauce from the pan back into the blender or food processor.Blend again for just a moment to make it smooth and serve with the wings.
    Yield: 24 pieces
    Each with 1 gram of carbohydrates, a trace of fiber, and 5 grams of protein.
Chili Lime Wings
1 tablespoon (7 g) paprika
1 teaspoon chili powder
1 teaspoon dried oregano, crumbled
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
1½ pounds (680 g) chicken wings
3 tablespoons (45 ml) olive oil
1 lime, cut in wedges
    Preheat oven to 375°F (190°C, or gas mark 5).
    In a small bowl, combine the paprika and the next 5 ingredients (through garlic powder).
    If you like individual “drummettes,” cut your wings up (or you can buy them that way!). Arrange them in a pan and brush them with the olive oil. Now sprinkle the paprika mixture evenly over your wings.
    Roast for at least 45 minutes, and an hour isn’t likely to hurt. You want them crispy! If you have a rotisserie with a basket, that’s a great way to cook these as well.
    Serve hot, with wedges of lime to squeeze over the wings.
    Yield: About 14 pieces
    Each with 5 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.
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.
Lemon Soy Chicken Wings
    These are Chinese-y too, just in a different sort of a way.
     
8 whole chicken wings
3 cloves garlic
1 tablespoon (6 g) grated ginger root
2 tablespoons (30 ml) lemon juice
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) sugar-free imitation honey
1 tablespoon (1.5 g) Splenda
½ teaspoon chili powder
    If you like your wings cut into “drummettes,” do that first. This keeps being repeated. Put wings in a resealable plastic bag.
    Combine everything else. Reserve some liquid for basting and pour the rest over the wings. Seal the bag, pressing out the air as you go, and turn it a few times to coat. Let wings marinate for at least an hour, and all day won’t hurt a bit.
    Preheat oven to 375°F (190°C, or gas mark 5). While the oven’s heating, drain the marinade off of the wings. Arrange wings in a shallow baking pan and roast for 1 hour, basting two or three times with the reserved marinade and using a clean utensil each time.
    Yield: 16 pieces
    Each with 5 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb. Carb count does not include polyol in sugar-free honey.
Lemon-Mustard Chicken Wings
10 chicken wings
3 tablespoons (45 ml) brown