Low Carb Buffalo Hot Wings Recipes

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LOW CARB BUFFALO HOT WINGS



Low Carb Buffalo Hot Wings image

Crispy, spicy and delicious game day food. This is an easy recipe that you can make at home for yourself or for a crowd.

Provided by Bran

Categories     dinner     lunch

Time 40m

Number Of Ingredients 6

2 lbs Chicken Wings (defrosted)
¾ cup Coconut Flour (* 1 cup carbquick is excellent too if you are not gluten free.)
2 Eggs
2 tbsp Heavy Whipping Cream
1 batch Low Carb Buffalo Sauce (*link to recipe. You can use pre-made sauce. Just check the label for hidden sugars.)
salt/ pepper (* to taste)

Steps:

  • Preheat oven to 350 degrees if using the oven method. This recipe also includes instructions for the air fryer.
  • Season the coconut flour with salt and pepper to taste. (Taste it to be sure).
  • Beat egg and heavy cream until fluffed up slightly. Dip each wing in the egg wash and then in the flour mixture. Press down to coat well.

Nutrition Facts : ServingSize 8 oz, Calories 629 kcal, Carbohydrate 13 g, Protein 30 g, Fat 33 g, Sodium 493 mg, Fiber 10 g

LOW CARB BUFFALO HOT WINGS



Low Carb Buffalo Hot Wings image

You can bake or fry these. If you fry them they are crispier and more flavorful, although baking cuts down on fat.

Provided by PalatablePastime

Categories     Chicken

Time 30m

Yield 36 wings, 4-6 serving(s)

Number Of Ingredients 9

3 lbs chicken wings, separated and tips discarded
1/2 teaspoon salt
1/4-1/2 teaspoon black pepper
4 ounces unsalted butter, melted
1/2 cup louisiana hot sauce (like Frank's or Crystal brand but NOT Tabasco)
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon Worcestershire sauce
1/2 cup low-carb blue cheese salad dressing (optional) or 1/2 cup low carb ranch salad dressing (optional)
4 -5 celery ribs, cut into sticks (optional)

Steps:

  • While chicken is cooking, mix together melted butter, hot sauce, cayenne and Worcestershire sauce and keep warm; prepare celery and dressing/dip and set aside.
  • Rinse chicken wings and pat dry.
  • Season chicken liberally with salt and pepper.
  • Deep-fry wings in at least 3 inches of hot oil for about 20 minutes or bake for about 35-45 minutes at 375-400F until cooked through and crispy.
  • Drain chicken wings on paper or paper toweling.
  • Place wings in a large mixing bowl and toss with wing sauce until evenly coated, or serve separately as a dip.

MRS BELLISSIMO'S ORIGINAL ANCHOR BAR CHICKEN HOT WINGS (LOW-CARB



Mrs Bellissimo's Original Anchor Bar Chicken Hot Wings (Low-Carb image

Theresa Bellissimo is credited with creating the original Hot Wings at the Buffalo Anchor Bar. She says always fry, never bake, and never flour the wings. Hope you enjoy the original recipe! We serve it with bleu cheese dressing and celery sticks. DH gives this recipe 10 stars - I said we could only rate it up to 5 stars. I added my personal wing notes in the directions.

Provided by Secret Agent

Categories     Chicken

Time 35m

Yield 4 pounds, 6 serving(s)

Number Of Ingredients 7

4 lbs chicken wings (fresh not frozen)
salt
pepper, fresh cracked
4 tablespoons butter
5 tablespoons hot sauce (Frank's)
1 tablespoon vinegar (white or white wine)
shortening (for frying)

Steps:

  • 1. Chop off the tip of each chicken wing, and discard it (or save for chicken stock). Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt. (here is where I vary from the recipe - I add the salt and pepper to the melted butter and hot sauce).
  • 2. Heat the oil over high heat in a deep skillet, Dutch oven, or a deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. (I fry them for 7 minutes a batch and after the last batch put them all back into the fryer for two minutes, drain and toss in the sauce).
  • 3. Melt the butter over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately. (I nuked it).
  • 4. Place the chicken on a warm serving platter, pour the sauce on top, and serve. (I also vary from the recipe by tossing the wings in a huge bowl with the sauce for total coverage).

Nutrition Facts : Calories 741.5, Fat 56.1, SaturatedFat 18.4, Cholesterol 253.4, Sodium 586.1, Carbohydrate 0.2, Sugar 0.1, Protein 55.6

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