I reckon this is the best way to cook chicken wings. It’s super easy and relatively quick allowing you time while the chicken in in the oven to attend to other important things in life like take rubbish (garbage) to the bin or sitting down and having a drink and relaxing while the news is on TV.
Like with most cooking, low and slow is best. Unlike a weekend, on a weekday after work you can’t afford to do real slow cooking unless you use a slow cooker and have it on at home in the kitchen while you’re at work constantly worrying if your rented apartment is on fire and there are firefighters picking through the debris.
- Chicken wings [try to get the midsection winglets, I reckon it’s the most tender part and has the sweetest flesh]
- Brussels sprouts [I pick five to avoid a carbohydrate overload from these delicious little green balls]
- Chili flakes
- Grape seed oil
- Red onion
- Lime juice
- In the plastic bag the chicken came in add the Brussels sprouts and a good plash of oil
- Rub the oil all over the chicken and Brussels sprouts through the bag
- Add in some salt and pepper [you can use chicken salt if you like too]
- Empty the bag onto a baking tray lined with baking paper [for ease of cleaning]
- Put the baking tray into an oven at 150 °C for 1 hour [in my mind this is low and slow, it ensures well cooked (safe) and tender chicken]
- At the end of the hour remove the chicken and Brussels sprouts from the oven and allow the roasted meat and vegetable to rest for at least 10 minutes
- While the roasted meat and vegetable are resting prepare a small fennel salad with fennel, parsley, mint, radish, red onion, lime juice and a teaspoon of full fat mayonnaise [not that full fat mayonnaise is low carb while light mayonnaise replaces the fat with sugar]
- Plate up on a plate
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
Tips and tricks
- If you’re interested in keeping to a low carb way of eating, avoid ‘light’ or ‘lite’ foods. Fats tend to be replaced with sugars.
- Buy chicken winglets in a plastic bag rather than by a cling wrapped plastic tray. The plastic bag the chicken comes in helps you coat the chicken with oil plus condiments. Once you’re at a stage when you can add some carbs, the plastic bag is a great way to add bread crumbs (preferably panko crumbs) or flour.
- Coating the Brussels sprouts in a little oil and roasting reduces the bitter taste some people complain of with Brussels sprouts
If you make this recipe please let me know.