Super hot and spicy chicken wings that are low carb too

Super hot and spicy chicken wings that are low carb too

Spicy chicken wings were on my mind all day after I watched Megatoad (aka Matt Stonie) eating sixty-five (65) chicken wings on his YouTube channel. He starts mild and steps up to the really hot and spicy chicken wings towards the end and then has a mishap with sauce in his eye.

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I went grocery shopping this morning and picked up eight wings for $4.50.

In the meantime podcasting friends from the USA who were being snowed upon were talking about blazing hot buffalo wings too. I reckon if I was snowed upon and freezing cold I’d want hot and spicy chicken wings too. You could argue I’m eating these at the wrong time of the year, especially when today got to 37 °C (98.6 °F). I had the oven on for an hour so it warmed up the living area even more. I do like a warm environment and today was certainly warm, it’s a pity it wasn’t humid.

Chicken wings and thigh cutlets Super hot and spicy chicken wings

Recipe

Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream Super hot and spicy chicken wings Gary Lum
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Super hot and spicy chicken wings
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Super hot and spicy chicken wings made with ground Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 8 Chicken wings
  • 1 Handful Queensland nuts
  • 1/2 Handful Smoked almonds
  • 1 Tablespoon Iodised salt flakes
  • 1 Tablespoon Whole black peppercorns
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Dried mixed herbs
  • 2 Dried bird's eye chillies
  • 1 Tablespoon Chilli flakes
  • 2 Handfuls Shredded kale
  • 1 Packet Coleslaw
  • 1 Tablespoon French mustard
  • 100 mL Pouring cream
Instructions
  1. In a coffee grinder, grind Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.

  2. Rub this into the skin of eight chicken wings.

  3. Roast for 1 hour at 150 °C.

    Blazing hot chilli and pepper nut crusted chicken wings ready for the oven Super hot and spicy chicken wings Gary Lum
  4. Stir-fry the kale and coleslaw until the cabbage has wilted.

  5. Add the pouring cream and French mustard and stir through.

  6. Serve the wings on the stir-fried salad with some cream cheese.

Photographs

Shredded Kale and coleslaw

This shot was taken while I was grocery shopping this morning.

Kale and coleslaw Hot and spicy chicken wings Gary Lum

Chilli and nut crusted chicken wings ready for the oven

I dried some bird’s eye chillis in the oven earlier in the afternoon to get the flat nice and cozy.

Blazing hot chilli and pepper nut crusted chicken wings ready for the oven Super hot and spicy chicken wings Gary Lum
Blazing hot chilli and pepper nut crusted chicken wings ready for the oven

Dinner is served

It may look like a large piece of cream cheese, but it went well with the hot and spicy chicken wings.

Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream Super hot and spicy chicken wings Gary Lum
Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream

Questions and answers

Why do you like hot and spicy chicken wings?

The meat is always tender, the skin is easy to get crispy and it’s always good to have some chilli and nuts every day.

What’s with the kale?

Lots of fibre and some iron.

How is this a low carb meal?

Rather than using any sugar or sweet syrups in the rub like a lot of recipes, I made a shot and spicy nutty rub and really massaged it into the skin.

Some other posts you make like to read

BBQ beef short ribs

Chicken wings and maple quinoa recipe

 

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40 Responses

    1. Thanks Lorraine. Wings are like a little surprise package of tender juicy meat and a nice amount of skin which gets nice and crisp.

    1. Mum cooked them a lot and when I lived on my own and then as life took over I seem to have lost touch with wings. I need to cook them more.

    1. Thanks Karen, while it’s not as good as using breadcrumbs which will absorb fat and become crunchy, the nuts do help give a nice texture and flavour.

    2. It’s all about the mouthfeel for me Karen. I think it’s why I also like adding a little chilli to really let me know I’ve done something special with the food.

    1. Thanks, Amy,

      There are three species of Queensland nut within the Genus Macadamia. After Americans took Queensland nuts to Hawaii for growing and harvesting, using the name Macadamia nuts became popular globally. As a Queenslander, I refer to these nuts as Queensland nuts respecting the origin of my favourite nuts.

      Pouring cream is just pasteurised cream that hasn’t had a thickening agent added to it. I prefer it for cooking over thickened cream which I might buy in a pinch if I need to whip it quickly.

  1. Your dinner looks really good Gary – pretty healthy too. I just had Woolworths brand cheese and spinach cannelloni – just added bit more cheese on top and its really nice with a kale salad from the same brand. Bit lazy tonight.

  2. Your chicken looks very delicious, Gary 🙂
    You must be grateful for not having challenges with Arthritis, when you wish for more humid weather. I do so much appreciate it more dry, but I don’t need more than 30 degrees C. either.

    1. Thanks Irene. I hope as I get older my joints hold up. It will be interesting finding a balance between what my skin needs versus what my joints need.
      I much prefer around 30 °C too.

    2. It is not just the age, as are giving us joint challenges. I have had these for many years and it only went worse in high humidity, why I also chose to move to Spain, where the humidity is much better for me.
      Dry weather demands more good quality lotion to avoid the dry skin, but this helps a lot.

    3. So far my main problem is my skin. Every day is uncomfortable and in winter there is pain. If my joints start playing up, I’m not sure where I would go to live.

    4. Then you have more than enough to fight with. Have you tried natural made body lotions, like fx from “The Body Shop”, as make them without testing any animals?
      I use their body butters, as are great for dry skin.

    5. Thanks, Irene. I’ve tried a few Body Shop products. Some are good and some are okay. It’s good when I can find something that isn’t too heavily perfumed.

    6. I understand you and not all of their products are for all either, but you should be able to find some, as you like. If you ask, you can also get small testers for using at home, to find out, if these butters are working for you. When they find out, that you are serious about finding the best products for you, they use to be very co-operative.

  3. Really like how you put nuts in quite a few of your dishes. They must give the dish an extra bit of flavouring. Also really like how you use the Coles deli paper as a placemat. It looks good 😃 As usual great food photos. Need to look up that post you did on food photography to improve my game 😃😃 It got to 42’C here in Melbourne today. Back to cold temperatures tomorrow 😞😂😂

    1. Thanks Mabel
      I’m laying on top of my bed
      It feels like it’s still >30 °C
      I have a fan on 😃
      Maybe I should check out the Woolworths delicatessen too 🤣
      It’s meant to be warmer in Canberra tomorrow 😳🙄

    2. I wish we were still closer to 30’C than 20’C now. For me I can cope with >30’C just fine without a fan 😂 Very jealous of your weather tomorrow 😒😂

      Woolies/Safeway do not have as nice paper as Coles 😂 Good luck with cooking in the heat tomorrow 😀

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