Published on April 29th, 2015 | by Kristen Swain2
Low Carb Curry Chicken Wings
I adore chicken wings.
Spicy, savory, sweet and sour.
I love the little bites that they are. I think they are pretty much the perfect food to take along to a party or get together.
These low carb curry chicken wings are so crispy and the coating is so delicate in your mouth. I was honestly shocked when I first made them.
Even the hubby was raving how delicious they were, and he’s not a big curry fan. Add that they are LOW CARB! How awesome is that? Your friends and family who are low carb will appreciate it, and your other friends won’t even know they are low carb!
I try to buy the wings fresh and whole for a little discount, since they have become so popular and more pricey.
Don’t worry, they aren’t that hard to separate.
This recipe uses 2 pounds of wings.
After you separate all the wings, toss the little wing tips away (or throw them in a baggie in your freezer for homemade chicken stock).
Marinate them in buttermilk. I didn’t have any, since it’s not something I use on a regular basis. What to do?
How about some half and half and vinegar?
I used 1/2 cup of half and half and two large tablespoons of apple cider vinegar.
I love the vinegar, it helps tenderize the chicken. Leave this to sit for about 1 to 2 hours in the fridge.
You will need some spices and Carbquik for your coating. I like the spice of the red pepper flakes. Crush them in your fingers before you use them, so they are smaller bits.
In a gallon Ziploc baggie, add 1 cup Carbquik (or Bisquick), 2 tablespoons curry powder, 2 large pinches of red pepper flakes, and 1 Tablespoon of salt.
Heat oven to 425 degrees F. Place a sheet pan on the counter, cover with aluminum foil and spray well with cooking spray.
Fill a baggie with the coating mixture, and place a few pieces of chicken inside.
Gather the top of the bag in your hand (or zip it) and shake to coat the chicken pieces. Remove the chicken to the foiled baking pan, and continue the process until all pieces are coated and on the pan.
Once all the pieces are on your cooking tray, spray them liberally with the cooking spray. This gives that amazing coating that tastes fried but has way less fat.
Bake these about 15 minutes. Then pull out of oven, turn over and turn oven down to 350 degrees F.
Cook for another 20-25 minutes, until the inside of the chicken is done.
Serve with chutney, or a coconut mango dipping sauce. We loved them just fine totally plain!