Part 3 (2/2)

Wicked Wings Once you try these, you'll understand the name- they're ”wicked good”! These are a bit messy and time-consuming to make, but they're worth every minute. They'll impress the heck out of your friends too, and you'll wish you'd made more of them. They also taste great the next day.

4 pounds (1.8 kg) chicken wings 1 cup (100 g) grated Parmesan cheese 2 tablespoons (2.6 g) dried parsley 1 tablespoon (5.4 g) dried oregano 2 teaspoons paprika 1 teaspoon salt teaspoon pepper cup b.u.t.ter Preheat the oven to 350F (180C, or gas mark 4). Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan a week later.) Cut the wings into ”drummettes,” saving the pointy tips. (Not sure what to do with those wing tips? Freeze them for soup-they make great broth.) Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.

Melt the b.u.t.ter in a shallow bowl or pan.

Dip each drumstick in b.u.t.ter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.

Bake for 1 hour-and then kick yourself for not having made a double recipe!

Yield: About 50 pieces About 50 pieces Each with only a trace of carbohydrates, a trace of fiber, and 4 grams of protein.

Chinese Peanut Wings If you love Chinese barbecued spareribs, try making these.

cup (60 ml) soy sauce 3 tablespoons (4.5 g) Splenda 3 tablespoons (48 g) natural peanut b.u.t.ter 2 tablespoons (30 ml) dry sherry 1 tablespoon (15 ml) oil 1 tablespoon (15 ml) apple cider vinegar 2 teaspoons Chinese Five Spice powder teaspoon red pepper flakes (or more, if you want them hotter) 1 clove garlic, crushed 12 chicken wings or 24 drumettes Preheat the oven to 325F (170C, or gas mark 3).

Put the soy sauce, Splenda, peanut b.u.t.ter, sherry, oil, vinegar, spice powder, pepper flakes, and garlic in a blender or food processor and blend well.

If you have whole chicken wings and want to cut them into ”drummettes,” do it now. (This is a matter of preference and is not essential.) Arrange the wings in a large baking pan, pour the blended sauce over them, and then turn them over to coat on all sides. Let them sit for at least half an hour (an hour is even better).

Bake the wings for an hour, turning every 20 minutes during baking.

When the wings are done, put them on a serving platter and sc.r.a.pe the sauce from the pan back into the blender or food processor. Blend again for just a moment to make it smooth and serve with the wings.

Yield: 24 pieces 24 pieces Each with 1 gram of carbohydrates, a trace of fiber, and 5 grams of protein.

Chili Lime Wings 1 tablespoon (7 g) paprika 1 teaspoon chili powder 1 teaspoon dried oregano, crumbled teaspoon salt teaspoon pepper teaspoon garlic powder 1 pounds (680 g) chicken wings 3 tablespoons (45 ml) olive oil 1 lime, cut in wedges Preheat oven to 375F (190C, or gas mark 5).

In a small bowl, combine the paprika and the next 5 ingredients (through garlic powder).

If you like individual ”drummettes,” cut your wings up (or you can buy them that way!). Arrange them in a pan and brush them with the olive oil. Now sprinkle the paprika mixture evenly over your wings.

Roast for at least 45 minutes, and an hour isn't likely to hurt. You want them crispy! If you have a rotisserie with a basket, that's a great way to cook these as well.

Serve hot, with wedges of lime to squeeze over the wings.

Yield: About 14 pieces About 14 pieces Each with 5 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

Chinese Sticky Wings Mmmmm-everyone loves Chinese chicken wings.

3 pounds (1.4 kg) chicken wings cup (60 ml) dry sherry cup (60 ml) soy sauce cup (60 ml) sugar-free imitation honey 1 tablespoon (6 g) grated ginger root 1 clove garlic teaspoon chili garlic paste Cut your wings into ”drummettes” if they are whole. Put your wings in a big resealable plastic bag.

Mix together everything else, reserving some marinade for basting, and pour the rest into the bag. Seal the bag, pressing out the air as you go. Turn the bag a few times to coat the wings and throw it in the fridge for a few hours (a whole day is brilliant).

Preheat oven to 375F (190C, or gas mark 5). Pull out the bag, pour off the marinade, and arrange the wings in a shallow baking pan. Give them a good hour in the oven, basting every 15 minutes with the reserved marinade. Use a clean utensil each time you baste.

Serve with plenty of napkins!

Yield: About 28 pieces About 28 pieces Each with 5 g protein; trace carbohydrate; trace dietary fiber; 0 usable carb. Carb count does not include polyols in the sugar-free imitation honey.

Lemon Soy Chicken Wings These are Chinese-y too, just in a different sort of a way.

8 whole chicken wings 3 cloves garlic 1 tablespoon (6 g) grated ginger root 2 tablespoons (30 ml) lemon juice 3 tablespoons (45 ml) soy sauce 1 tablespoon (15 ml) sugar-free imitation honey 1 tablespoon (1.5 g) Splenda teaspoon chili powder If you like your wings cut into ”drummettes,” do that first. This keeps being repeated. Put wings in a resealable plastic bag.

Combine everything else. Reserve some liquid for basting and pour the rest over the wings. Seal the bag, pressing out the air as you go, and turn it a few times to coat. Let wings marinate for at least an hour, and all day won't hurt a bit.

Preheat oven to 375F (190C, or gas mark 5). While the oven's heating, drain the marinade off of the wings. Arrange wings in a shallow baking pan and roast for 1 hour, basting two or three times with the reserved marinade and using a clean utensil each time.

Yield: 16 pieces 16 pieces Each with 5 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb. Carb count does not include polyol in sugar-free honey.

Lemon-Mustard Chicken Wings 10 chicken wings 3 tablespoons (45 ml) brown mustard 2 tablespoons (3 g) Splenda 2 tablespoons (30 ml) lemon juice teaspoon chili paste teaspoon salt or Vege-Sal Preheat your oven to 400F (200C, or gas mark 6). Cut wings into drummettes. Arrange the wings in a baking pan.

Mix together everything else. Brush half of the mixture over the wings and bake for 20 to 25 minutes. Turn the wings, brush with the rest of the mustard mixture using a clean utensil, and bake for another 20 to 25 minutes. Serve.

Yield: 20 pieces 20 pieces Each with 5 g protein; trace carbohydrate; trace dietary fiber; no usable carb.

Stuffed Eggs Don't save these recipes for parties: If you're a low-carb eater, a refrigerator full of stuffed eggs is a beautiful thing. Here are six varieties. Feel free to double or triple any of these recipes-you know they'll disappear.

Southwestern Stuffed Eggs These spicy eggs were a huge hit at the party I took them to!

6 hard-boiled eggs 2 tablespoons (28 g) mayonnaise 1 tablespoon (15 g) plain yogurt 1 tablespoon (10 g) minced onion teaspoon chili powder 1 tablespoon (15 ml) cider vinegar [image]teaspoon garlic, finely minced Peel the eggs and slice the eggs in half. Carefully remove the yolks to a mixing bowl and arrange the whites on a platter.

Mash the yolks well with a fork and then mash in the mayonnaise and yogurt. When the mixture is smooth, stir in the remaining ingredients.

Spoon the mixture back into the hollows in the egg whites. You may sprinkle a tiny bit of chili powder or paprika on top to make them look festive.

Yield: 12 pieces 12 pieces Each with 3 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

Onion Eggs 6 hard-boiled eggs 5 tablespoons (70 g) mayonnaise 1 teaspoon spicy brown or Dijon mustard 2 teaspoons very finely minced sweet red onion 5 drops hot pepper sauce teaspoon salt or Vege-Sal Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

Mash the yolks with a fork. Stir in the mayonnaise, mustard, onion, hot pepper sauce, and salt and mix until creamy.

Spoon the mixture back into the hollows in the egg whites.

Yield: 12 halves 12 halves Each with a trace of carbohydrates, a trace of fiber, and 3 grams of protein.

Fish Eggs That's eggs with fish, not eggs from fish. If you thought stuffed eggs couldn't go to an upscale party, these will change your mind.

6 hard-boiled eggs 2 tablespoons (28 g) mayonnaise 2 tablespoons (30 g) sour cream cup (50 g) moist smoked salmon, mashed fine 1 tablespoon (15 g) jarred, grated horseradish 2 teaspoons finely minced sweet red onion [image]teaspoon salt Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

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