sf wrote in :

> How are you cutting calories if you're flouring them? Flour is the
> last thing I'd want on Buffalo Wings.
>
>>I love hot wing sauce and didn't
>>want to give that up. The sauce rehydrates the wings from the baking
>>and the overall effect is not too dry but not too greasy and goopy.
>
> Oven fried wings are far from greasy. They are crispy... and goopy
> from all that sauce. Yummers.
>

This is a low carb version

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Cracklin' Wings


24 whole chicken wings
1 cup pork skins; crushed
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon chipotle pepper; ground
1/2 teaspoon salt
1/2 teaspoon pepper
Optional:
1/2 cup butter
4 1/2 ounces hot sauce; Frank's
1 tablespoon white vinegar
1 lime; juiced

1. Wash chicken wings and pat dry. Separate drummies from paddles, and
cut off wing tips -reserve for another use (making chicken broth).

2. Line 2 cookie sheets with foil and spray with nonstick cooking spray.
Put pork skins, pepper, garlic powder and salt in ziplock bag; shake to
mix. Add wing pieces, a few at a time, and shake to coat. Put coated
wings on foil-covered cookie sheets. Bake in preheated 375F oven for 1
1/2 hours, moving wing pieces around after 45 minutes so they won't stick
to the foil.

3. When wings are done, melt butter in medium saucepan. Add hot sauce,
vinegar, and lime juice. Turn off heat. Toss wings with sauce and serve.

Cuisine: "Low Carb" Source: "adapted by Damsel in dis Dress" Yield: "48
pieces" - - - - - - - - - - - - - - - - - - -



Serving Ideas : Serve with celery sticks and blue cheese or ranch
dressing

NOTES : Use Reynold's Release foil and omit the non-stick spray.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Pat (Cryambers) rec.food.cooking

Yield: 12 servings

Preparation Time: 0:00



** Exported from Now You're Cooking! v5.83 **


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore