This recipe for chicken wings is easy.
It's fun for me because my husband does the cooking! It's his big moment in the kitchen!
These are fun to cook up on the stove while sipping a low carb beer or some dry white wine and chatting with your guests around the kitchen island.
We like to pre-measure the ingredients into little glass bowls so that when the guests arrive, the appetizer is easy to throw together.
To toast the sesame seeds, just put them in a small pan over medium heat for about 2 minutes. Shake the pan or stir the seeds with a wooden spoon frequently. They tend to scorch easily.
This wing recipe tends to make a mess of your stove but it's well worth it.
You may want to provide moist towelettes or little finger bowls because when I say they're sticky, I mean they are sticky. Yum! Yum! Yum!
This recipe makes 6 generous servings.
2 Carb Grams
0.5 Fiber Grams
1.5 Net Carbs
41 Fat Grams
53 Grams Protein
3 lbs of split chicken wings, excluding tips
4 tbsp soy sauce, either light or dark
4 tbsp vinegar
1 tsp cayenne pepper (or more)
1 tsp hot mustard
4 tbsp sesame seeds, lightly toasted
In a large deep non-stick pan, add about a 1/4-inch of water and lay in the chicken pieces. They’ll be all squished together.
Next, add the soy sauce, vinegar, cayenne and hot mustard.
Turn up the heat and get it all boiling. There will be lots of steam.
Keep stirring and turning the wings a lot and turn the heat down to medium. The fat from the wings will begin to "fry" the wings and they're going to start to darken and to get sticky. The sauce will thicken quickly at this point.
When you see that the sauce is sticking to the wings they're ready. If you cook them beyond that the sauce and the fat will start to separate. You want the sauce to stick to the wings.
Remove them to a large platter and sprinkle generously with the sesame seeds. Then simply dive in!!! You may want to have a plate to serve as a "bone yard".
you used dark soy sauce the wings will be very dark…and they look
great. The light sauce tastes the same but the color isn’t quite as