Low carb chicken wings

I’m struggling to write this post, I’ve written and rewritten the first paragraph probably five times. I’m not 100% sure but I think it’s because I have a 3/4 finished power tools project sitting in my shed and I can’t wait to share it with you guys. I tried hard to get it finished today but unfortunately mother nature wasn’t having it. So for this week I’ll bring you yummy chicken wings and next week I’ll bring you the power tools project.

Ok now that I’ve told you what I’m not writing about this week, lets get to what I’m actually sharing with you. Last week my official taste tester told me that CostCo sells super cheap chicken wings. Immediately I got a craving for chicken wings and began thinking of ways to make low carb crispy wings. While I was brain storming I remembered how my Gram used to make fried chicken. It was essentially chicken coated in flour, salt and pepper and fried in oil. So I decided I was going to try a  mix of almond flour and parmesan cheese.

I’ve never made chicken wings before and I was a little intimidated. Turns out I didn’t have anything to worry about these babies are tasty and super easy to make. I added an extra step to my Grams chicken method, instead of just tossing the chicken in the flour I gave my wings a little egg bath first.

A happy little chicken wing just hanging out in an egg bath
Time to dry off
All ready for the pan

I decided to bake half of the wings and fry half. Turns out I liked the baked ones just as much as I liked the fried ones. I even think they looks similar. Have a look at the photo below and tell me if you can tell the difference.

Baked on the left and fried on the right
So good with caesar salad and Franks buffalo sauce

Ok Desiree, enough talking time to get to the recipe.

What you need

1 cup almond flour

1/2 cup shredded parmesan cheese

1  egg

1 tsp garlic powder


If you’re baking your wings preheat your oven to 350.

Mix your flour and cheeses in a shallow bowl or a large zip lock bag. In a bowl mix the egg and garlic powder.

Dip your wings in the egg mixture and then coat your wing with the flour and cheese mixture. Set your wing on a plate until you’ve worked through all your wings. If you are using a zip lock bag, dip a few wings in the egg mixture and put them in the bag, seal the bag and then shake.

If you’re frying your wings fill a deep frying pan 1/2 full with oil and heat over medium heat. Make sure you choose an oil with a high smoke point. I highly recommend that you do not use olive oil unless you like a smokey kitchen. I bet you’re asking yourself how you’ll know if the oil is ready. Another tip from my Gram here put the end of a wooden spoon in the oil if tiny bubbles form the oil is ready. If you don’t see any bubbles let it heat for a little while longer. Once your oil is ready put in your chicken wings. Be careful and do not use your fingers. Don’t over fill your pan the chicken needs space in the pan. Cook each side for 4-5 minutes and then transfer to a paper towel lined plate.

If you are baking your wings put them on a lined baking sheet and put them in the oven. Bake for 15-20 minutes and then flip them. Let them bake for another 15-20  minutes. Once your wings are done serve them with your favourite dipping sauce or just eat them on their own.

I was away from home while I made this recipe so I don’t have any adorable photos of Mad Dog or Sophie cat while I was cooking. I do however have this photo of them asking for some of my lunch today (tuna lettuce wraps).

Look how cute we are. Mum you’re going to share with us right?

Until next time,


One thought on “Low carb chicken wings

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