Chicken Wings are an all-time favourite pretty much all over the world.
Most of the time, though, these crispy chunks of joy come with a sticky, sweet bbq sauce or glaze that makes them NSFK (we’re calling dibs on Not Safe for Keto).
During one of my many kitchen experiments, I stumbled upon garlic parmesan chicken wings, which combines two of my favourite flavours.
Balancing Fat and Protein
Now, chicken is very high in protein.
And since most people prefer eating lean breast meat or ‘white meat’, it’s not adding much to their fat macros.
Low-carb chicken wings, though, brings a great balance of fat and protein because it’s almost never eaten without the skin (which is where a lot of the fat is).
A sign of a well-done wing is one that has crispy skin on top and is moist and juicy when you bite into it.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup heavy cream
- ~ zest and juice from 1 lemon
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh parsley
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 3/4 tsp sea salt
- 1/4 tsp freshly ground pepper
Preheat oven to 450°F (230°C). Line two baking sheets with foil and place them in the oven while it preheats to get them hot.
Pat the chicken wings dry with paper towels and place them in a large mixing bowl. Add 3 tablespoons of the olive oil, the garlic powder, the dried herbs, 1 tsp salt & ¾ tsp pepper. Toss until the wings are evenly coated with the seasoning.
- Carefully remove the hot pans from the oven, brush each with a teaspoon of the remaining olive oil and evenly distribute wings across both baking sheets. Place in the oven and cook, turning the wings occasionally, until golden brown and crispy, about 30 minutes.
Remove the wings from the oven and drizzle the melted butter over them. Toss to coat and return to the oven for 5 minutes more. Transfer the wings to a platter, sprinkle with salt and serve.