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5 pounds chicken wings -- disjointed and cut into proper pieces. Discard tips.
1 large onion -- chopped rough
1/4 cup vinegar -- white prefered
1/4 cup olive oil
3 pks sweetener
2 tablespoons paprika
2 tablespoons thyme -- dried kind
1 tablespoon cayenne pepper
1 tablespoon salt
2 teaspoons nutmeg -- ground
1 teaspoon allspice -- ground
How To Prepare:
Put everything but the chicken in a blender and process until smooth. Place the wings in as many large zipper bags as needed. Pour the sauce over, dividing among the bags. Let chicken marinate 2 days in the refrigerator- turning bags occasionally. When ready to cook: preheat oven to 400f. Place chicken in a single layer on cookie sheet(s). Toss any additional marinade from the bags. Bake for about 30 minutes(check for doneness).
Marinade (unused) can be stored for up to 2 weeks, tightly covered in the refrigerator if you don't want to make that many wings at one time. The wings, once cooked and cooled, freeze well. I recommend freezing
in a single layer on a cookie sheet, then putting in freezer
bags/containers so you can grab a few at a time and not have to thaw them all.
Carbs per serving - include all nutritional information if known: