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-   -   Herion wings (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/583271-herion-wings.html)

bekki1 10-25-2008 07:45 PM

Herion wings
 
I have some in the oven now. The recipe says to use 4lbs wings but I could only coat 2 lbs. Smells wonderful!!:aprayer:

Snickerdoolers 10-26-2008 07:31 AM

1 Attachment(s)
Attachment 16969
heroin wings, luv em!

bekki1 10-26-2008 09:04 AM

I felt like I was hording food. I made my son and his friend a pizza and waited until they were nice and full before I pulled out the wings. I usually dip wings in dressing but these are wonderful. Next time I will use less oregano, but this will be a weekly thing. So yummy!!

Tyl 10-26-2008 09:08 AM

what exactly are these?

bekki1 10-26-2008 09:22 AM

Herion Winds by Dana Carpender (500 Low Carb Recipes)
4lb chicken wings
1c. grated parmesan cheese
2tb dried parsley
1tb dried oregano
2tsp paprika
1tsp salt
1/2 tsp pepper
1/2c melted butter

Preheat oven to 350

Combine cheese and spices into bowl and mix

Line baking dish with foil. THIS IS IMPORTANT AS THE MELTED CHEESE DOES NOT COME OFF EASILY!!!!

Dip each wing in butter then in cheese/spice mixture and lay on foil lined pan.

Bake 1 hour.

trace of fiber, trace of carbs, about 4 grams protein

bekki1 10-26-2008 09:23 AM

Morning Chanty!!!

Tyl 10-26-2008 09:24 AM

Morning!!

those sound yummy. I'll have to make them after my next trip to the grocery store.

bekki1 10-26-2008 09:28 AM

make extra for later of the next day. I am making another batch today, probably a double batch as they will be a great snack anytime!!

Tyl 10-26-2008 09:29 AM

i will do just that. I eat wings all the time, but i never bother making them from scratch (thats my laziness LOL), but i will def try these.

ENDZONE 10-26-2008 09:42 AM

Heading to the store now!

didi 10-26-2008 02:36 PM

Do you mean you only had enough coating for 2 lbs? Are these wings fresh, frozen, or thawed from frozen?

I want to make wings, but I have been wanting a spicy garlic flavor. I could use this recipe, lessen the herbs, add lots of garlic, and crushed red pepper. I still want all the parmesean cheese though.

So, can you make these with frozen (I guess that is my main question)?:)

bekki1 10-26-2008 03:05 PM

I am not sure since I just made these last night (and again this morning lol). I was thinking about making chicken strips with this recipe. Would you thaw the wings out first? Not sure how the egg and cheese mixture would stick to the frozen. Let me know if you try this frozen cuz I do have frozen also.

becksterinindy 10-26-2008 06:18 PM

Quote:

Originally Posted by didi (Post 11044643)
Do you mean you only had enough coating for 2 lbs? Are these wings fresh, frozen, or thawed from frozen?

I want to make wings, but I have been wanting a spicy garlic flavor. I could use this recipe, lessen the herbs, add lots of garlic, and crushed red pepper. I still want all the parmesean cheese though.

So, can you make these with frozen (I guess that is my main question)?:)


I have made them with frozen and works just fine.

LowCarbConvert 10-26-2008 06:36 PM

I love this recipe, but have a lot of problems with sticking.When I try and turn the wings, all the coating and skin comes off & sticks to the foil. Lard doesn't appear to help.

If I omit the flavorings (parsley, oregano, etc), the wings are a great base for buffalo wings.

becksterinindy 10-26-2008 10:21 PM

Quote:

Originally Posted by LowCarbConvert (Post 11045902)
I love this recipe, but have a lot of problems with sticking.When I try and turn the wings, all the coating and skin comes off & sticks to the foil. Lard doesn't appear to help.

If I omit the flavorings (parsley, oregano, etc), the wings are a great base for buffalo wings.


I ALWAYS use the non-stick foil and works like a charm!!!

TheDogAteMyName 10-27-2008 03:53 AM

Yes, these wings are very tasty. I've even used this spice combo on chicken legs and my family raves over them.

bekki1 10-27-2008 06:58 PM

I use plain ol Reynolds Foil and mine so not stick but I do not turn them either. I can not wait to find wings on sale. I will stock up, could be my new fav.

Nanny2Kara 10-28-2008 04:42 AM

These sound awesome!! Must try them!

Mikko 10-30-2008 08:50 AM

Instead of using butter, I use mayonnaise to coat the chicken before rolling it in the cheese. It sticks much better.

bethjoyce55 10-30-2008 09:46 AM

Man, these really do sound good. I work at a store, so I will have the butcher cut me some fresh ones, and try this for the weekend!! I would be they will disappear very quickly. Thank you!!

bethjoyce55 10-30-2008 09:47 AM

Man, cannot spell today. That was supposed to say I would bet they will go quickly. :)

missymagoo12 10-30-2008 09:50 AM

when using the frozen wings do you let them thaw out before you fix them or just add seasonings them put in the oven? sue

bekki1 10-30-2008 07:17 PM

I would think they will work frozen. Since you dip them in butter to make the cheese coating stick. Baking for 1 hour should be fine.

Snickerdoolers 10-30-2008 07:29 PM

i do mine frozen, you just bake a bit longer And they work out fine, i also don't flip mine during baking. I melt the butter on the stove, just keep it on low so the butter stays melted while dipping. Putting the frozen chix wings in solidifies it quickly and you get chunky butter.

becksterinindy 10-30-2008 07:31 PM

Quote:

Originally Posted by missymagoo12 (Post 11064344)
when using the frozen wings do you let them thaw out before you fix them or just add seasonings them put in the oven? sue


I have used the frozen straight frozen!! I melt the butter (and maybe a bit more than called for) and then snip off the top of the frozen bag and drizzle in the butter slowly trying to coat it all, then dip into cheese and seasoning and bake still frozen.

didi 10-31-2008 12:29 PM

Thanks for the advice about frozen wings. I often don't know what I'm going to eat until late in the day. I change my mind frequently!

If I thaw something out, then all of a sudden I don't want that anymore. I have a hard time planning ahead this way. I guess I go by cravings!:confused:

Dianna

BABSY 11-01-2008 10:08 AM

do i use the parmesan in the can?

bekki1 11-01-2008 11:23 AM

i used the bag kind

Snickerdoolers 11-03-2008 10:15 AM

i use kraft in a can

bekki1 11-03-2008 06:46 PM

I never thought about usung the kind in the can. Does it taste the same? I know cheese is cheese but not to me.


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