Lemon Pepper Wings

Lemon Pepper Wings

Oh my these were good!  I was in the mood for some wings and these really hit the spot.  So tangy and lemony and peppery, yum.  Wings are one of the greatest things about being low carb / Atkins and it's so fun to play with different flavors for them.  I get giant bags of them at Sam's Club (like Costco) to always have in my freezer.  If you are looking for some other fun wings flavors, I've made PARMESAN CRUSTED (my favorite), SALT AND VINEGAR (can't beat the tang on these), as well as BUFFALO WINGS (you can't go wrong with a classic) in the past.  *INDUCTION FRIENDLY*

4 STARS
2 servings
1 net carbs per serving

16 defrosted wings and drummettes
1/4 cup salted butter, melted
1/2 tsp seasoned salt
1 1/2 tsp lemon pepper
juice of half a lemon
pepper to taste

Bake wings in a preheated oven at 425 degrees for 1 hour.  I put them on a foil lined cookie sheet that I spray with butter flavored Pam.  They should be fully cooked and the skin crispy when done.  Meanwhile, mix butter, seasoned salt, lemon pepper, lemon juice and pepper together in a medium sized bowl.  Once wings are fully cooked, toss them in the lemon pepper sauce.

*You can also deep fry them for 12 minutes at 400 degrees but we actually prefer the oven method.

Salt and Vinegar Wings

Salt and Vinegar Wings

I'm slightly obsessed with the salt and vinegar wings from the deli bar of my local grocery store.  They tend to be my go-to item when I'm not in the mood to cook.  I knew I had to break the habit so I found THIS recipe from Hot Sauce Daily.  I took Hot Sauce's advice and halved the seasoning salt but it was still WAY too salty. I wrote it below without any seasoning salt at all and even halved the creole seasoning.  Also, I'm sure baking then deep frying makes for an excellent wing but I just didn't want to go through all that trouble so I baked them like I do all my other wings. *INDUCTION FRIENDLY*

4 STARS
2 servings
trace net carbs

20 wings & drums
1 TBSP creole seasoning
4 TBSP white distilled vinegar
2 tsp white table salt

Preheat oven to 400 degrees.  Season wings with creole seasoning.  Place parchment paper down onto baking sheet and place wings/drums in single layer.  Bake 50-60 minutes until crispy.  In a separate bowl mix the vinegar and table salt together.  Once wings/drums are crisp, toss in vinegar mixture.

Parmesan Crusted Wings

Parmesan Crusted Wings

Man oh man these were good!  My entire carb-etarian family was in agreement that this is their favorite meal now.  My boy asked me to make extra next time so he could take them to school for lunch.  The Hubs kept stopping to tell me how amazing they were or make random comments about how they are so good.  Long story short, these are really good and you should make them!  I pulled this recipe from the book: Carpender, Dana (2010-03-01). 1001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle but she called hers Wicked Wings. *INDUCTION FRIENDLY*

5 STARS
5 servings (carbs are so little that really you can eat as much as you want)
trace carbs - maybe half a carb per serving

4 pounds chicken wings 
1 cup grated Parmesan cheese 
2 tablespoons dried parsley 
1 tablespoon dried oregano 
2 teaspoons paprika 
1 teaspoon salt 
½ teaspoon pepper 
½ cup butter 


Preheat the oven to 350°F.  Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan a week later.) Cut the wings into “drummettes,” saving the pointy tips. (Not sure what to do with those wing tips? Freeze them for soup—they make great broth.) Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl. Melt the butter in a shallow bowl or pan. Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan. Bake for 1 hour—and then kick yourself for not having made a double recipe!                 

Hot Wings / Buffalo Wings

One of the best things about low carbing is the Buffalo Wings!!  We have these about once a week and the hubs is never late getting home from work on wings night. :)  This is a basic recipe using the tried and true Frank's Red Hot but I will post other sauce recipes in the future.  So many flavors to toss your wings in!  I follow the basic recipe on the back of the Frank's bottle because it's never steered me wrong.  No sense in changing perfection.

5 STARS


2 1/2 pounds of chicken wing pieces (I buy the frozen Kroger bag where they wings and drumetts are already separated and ready to go)
3/4 cup Franks RedHot Buffalo Wing Sauce


Bake wings in a preheated oven at 425 degrees for 1 hour.  I put them on a foil lined cookie sheet that I spray with butter flavored Pam.  They should be fully cooked and the skin crispy when done.  Toss in Franks RedHot and serve with blue cheese dressing if desired.
*You can also deep fry them for 12 minutes at 400 degrees but we actually prefer the oven method.


Now I'm not going to say you can gorge but I will say that you can eat TONS of wings and it's only trace carbs.  ENJOY!