I love chicken wings! This recipe was inspired by a local Vietnamese restaurant that has a salt and pepper chicken wing served with a lime garlic butter sauce. They are good, but they come with a cornstarch breading which I’d like to avoid. So I came up with this recipe with some ingredients I had at the house.
Low Carb Garlic Chili Lime Chicken wings
~12-15 chicken wing peices
salt and pepper to taste
2 tsp garlic chili paste
juice of one lime
2 tbs butter
1 clove crushed garlic
Sprinkle the chicken wings with salt and pepper and let sit for 10-15 mins while your oil heats up. I like to deep fry my chicken wings (@ 375F) but you could bake them if you wish. I deep fry them for 7-10 mins until nicely golden brown and cooked through.
Sauce for the wings:
First step is to infuse the butter with some garlic flavor. I do this by putting the butter in a microwave safe bowl and adding the garlic clove. I microwave it for one minute and then let it sit for 5-10 mins to infuse the garlic. Then in a large bowl, mix the garlic chili paste with the lime juice. Add the garlic butter (you can remove the garlic clove, its done its job).
Mix the wings in the sauce.
These wings are great on their own, but I wanted a dipping sauce, so I used the ~1-2 tsp of sauce left on the bottom of the bowl after I coated the wing and mixed it with a small tsp of mayo and a tbs of blue cheese dressing. This is the dipping sauce shown in the picture. Yummy!!! I love low carb eating!
I will work on better formatting for my recipes as time goes along, but I LOVE to cook and I want to share all the amazing recipes I’ve discovered (or created) during my time doing low carb. The one that my friends are always impressed by is low carb pizza crust. I have found several recipes (links to come) online, my fav follows:
Low Carb Cauliflower Pizza Crust
1 cup grated (shredded) cooked cauliflower
1 cup grated cheese (I used cheddar or mozzarella)
a few dashes garlic powder
a couple pinches of dried oregano
To cook the cauliflower I grate a full head of cauliflower using a food processor’s shredding blade (or you an use a box grater) and microwave it for 6-8 minutes until it has softened and tastes cooked. A head of cauliflower makes between 4-6 cups of grated cauliflower I would estimate (I’ve never measured it). It can keep in the fridge for a week covered and has many uses (cauliflower rice for example).
Mix 1 cup of the cooked (cooled) cauliflower with the cheese, egg and seasonings (garlic powder and oregano) in a bowl until it comes together. Line a pizza pan or cookie sheet with non-stick aluminum foil or parchment paper. Spoon the cauliflower mixture on the pan to form your pizza shape. I like to start from the outside and work it inwards. This prevents the middle from being too thick, which allows it to cook more evenly. Otherwise I have found if the middle is thicker than the edges the edges can burn before the middle has cooked.
Back the crust at 350F for 15-18 minutes until the bottom has browned nicely. The crust can be cooled to be used later or cooled for a few minutes (at least 10-15) to be topped with your pizza toppings. Make sure your toppings are precooked and just put the pizza under the broiler for a few minutes to melt the cheese and warm up the pizza.