Low Carb Recipe – Week 1: Lemon-Pepper Baked Chicken Wings Recipe
We wish to share with you the first of our once per week recipe in our Low carb eight-week recipe series. Simple to prepare, we think of them as perfect, casual Friday night meal solutions, to enjoy while watching your favourite shows of the week.
These spicy baked chicken wings make a nice appetizer as well.
Making your own homemade flavoured seasonings is easy. However, finding the perfect balance of flavours is more of an art than a science, because individual tastes vary so widely.
The proportions shared here offer a safe starting point. The whole black peppercorns impart a BOLD flavour to this seasoning, so it’s best to start with a small amount and adjust upwards until you find the level of heat you prefer. Once you do, you can create larger batches of this seasoning and store the remaining amounts in an airtight container for several months.
Prep time: 50 minutes (includes drying time for zest which can be done in advance)
Cook time: 50 minutes
4-5 large organic lemons, zested
1 tablespoon kosher salt
1 teaspoon. black peppercorns, crushed
4 lbs. chicken wings, tips removed and patted dry
3 tablespoons extra virgin olive oil
Position oven rack to center position and preheat oven to warm (lowest setting).
Line a large rimmed baking sheet with parchment paper and set aside.
To prepare the lemon-pepper seasoning, wash the lemons and pat dry. Remove zest from each lemon with a zester. While doing so, collect as much of the flavourful yellow outer layer as possible, while avoiding the more bitter white layer below.
Preheat oven to 200°F.
Spread the zest in a thin layer on the parchment paper and place in the oven. After 20 minutes, remove pan from oven and shake to make sure zest is drying evenly. Return to oven until thoroughly dried, approximately 25-30 minutes.
Remove dried lemon zest from the oven and increase oven temperature to 425°F.
Add dried lemon zest to spice grinder or food processor along with salt and black peppercorns. Grind ingredients until desired consistency is reached. Taste and adjust ratio of salt and pepper as desired.
In a large bowl, combine chicken wings with olive oil and 1 – 2 tablespoons of lemon-pepper seasoning and toss until evenly coated.
Arrange seasoned chicken wings in a single layer on rimmed baking sheet lined with parchment paper. Do not overcrowd. Place baking sheet on center rack of preheated oven and bake for 20-25 minutes.
Remove baking sheet from oven and turn each wing to ensure they cook evenly on all sides. Return to oven and bake for another 20-25 minutes, or until wings are browned and crispy.
Remove from oven and serve immediately with sliced celery and blue cheese or ranch dressing, if desired.
Here’s an easy low carb ranch dressing to make, or use one of your choice:
125 ml (½ cup )of light mayonnaise
125 ml (½ cup) plain Greek yogurt
125 ml (½ cup) of milk
15 ml (1 tablespoon) dried chives
1 ml (¼ teaspoon) granulated or powdered garlic
1 mL (¼ teaspoon) flaked or powdered onions
Pepper and salt
In a medium bowl, whisk together the mayonnaise, yogurt and milk to obtain a very smooth texture.
Add the chives, garlic and onion. Pepper generously and add a pinch of salt.
Note: Replace certain ingredients if you have food intolerances (such as choosing coconut milk in lieu of dairy milk)
Source of Ranch Sauce: Recettes Futées
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