Caveman Keto Weight loss through low carb cooking
I’ve recently been trying to come up with some recipes that are easy and quick to make. Chicken Wings can be cooked from frozen and come in a HUGE bag from the store. No defrosting meat in the microwave or preplanning needed! Combine these wings with Homemade Bleu Cheese Dressing and you’ve got yourself a meal!
Here’s the finished Buffalo Chicken Wings with some Homemade Bleu Cheese Dressing!
I picked up this HUGE bag of chicken wings the other week from BJ’s and I’ve been itching to cook them. Its pretty convenient since they come in a resealable bag and can be cooked from frozen.
The wings have a layer of frost on them so make sure to run them under some water to knock it off before you cook them.
Lay the wings out on some foil. Make sure to grease the foil so the wings don’t stick!
Cook them until they are crispy and hit at least 180 degrees with a temperature probe.
The next part is the sauce. Start by melting the butter.
Combine the melted butter with an equal part of hot sauce. I used Frank’s Hot Sauce since it has zero carbs.
Throw the wings in the bowl with the sauce.
Now toss them like you’re on Top Chef! Ok so I have no idea if they do that but you get the idea.
Well there you have it, quick and easy wings and homemade bleu cheese dressing!
- Serves: 2
- Serving size: 9 wings
- Calories: 1184
- Fat: 103
- Carbohydrates: 2
- Fiber: 0
- Protein: 60
- 18 wings
- 4 Tbsp Hot Sauce
- 4 Tbsp Butter
- 7 Oz Bleu cheese Dressing
- Place the wings on a foil lined, greased pan
- Cook at 450 degrees for 35 minutes, flipping after 20 minutes
- While the wings are cooking, melt the butter and combine with the hot sauce
- Toss the finished wings in the sauce and serve with bleu cheese dressing!
Love your recipes! I’ve made a lot of wings since I picked up a few bags on a sale…i’m struggling with getting a nice crispy skin on the wings thought. Any tips to crisp them up?
Try giving them a light spray with oil, pam will do the trick. Helps crisp the skin up.
Could you not do a super light dusting w/ coconut flour and then spray w/ pam and bake at 400 for an hour? (flipping 1/2 way) If you do this on parchment paper it won’t stick and you’ll probably get a super nice crust on the wings.
i know this is an older post, mabe it will be seen and someone can use the help. to get crispy skin you have to “par boil” the chicken, then finish in an oven. theres a science here and i forget it, but Alton Brown from Good eats explains it on his chicken wings episode.
i usually boil my wings till they start to float, then finish in a 400degree oven to crisp the skin.
I’m so glad that buffalo wings still fit into the keto plan…
Just some ideas for you if you want to try these again…I have a recipe for buffalo sauce that is supposed to be an exact replica for Buffalo wild wings sauce. I prefer the Spicy Garlic so here ya go…
1 Cup Franks cayenne pepper sauce
1 Teaspoon granulated sugar (REPLACE W/ STEVIA/SPLENDA)
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
1 egg yolk
2 Teaspoons water
2 Teaspoons cornstarch (Xantham gum as a replacement?)
1)So you mix all ingredients (except egg yolk/water/xantham gum) in a sauce pan and cook over medium heat until it reduces and thickens (about 10 min) I guess you could also add the xantham gum to the pot at this time.
2)Slowly pour the sauce into a large bowl and whisk into the egg yolk (not too fast you need to temper it).
3) Pour over wings and demolish. There is NO butter in this recipe so you’re saving a lot of calories on sauce so you can destroy more wings. I love butter don’t get me wrong but I would rather eat my calories by ripping meat from bones w/ my teeth.
Does the nutrition information you provided include the bleu cheese dressing, or is that strictly the sauced wings? Thanks in advance.
Also requesting if the nutritional info is including the dressing. These are pretty high calories so if I could shave some off by excluding the dressing, that would be great to know.
I’m always surprised by how many calories are in a chicken wing. Doesn’t keep me from eating lots of them.
I started cooking my wings on the grill and they turn out fantastic, as good as if they are deep fried in my opinion, and none of the mess / smokiness gets in your house. The skin gets crispy, there’s a light smokiness to them, then just dip them in the butter/Franks Buffalo Red Sauce mix, and in blue cheese and you’re good to go.
To grill wings, I usually thaw first, but I don’t think you need to. Get your grill to 400-450F and put the wings on the TOP RACK.Pretty sure cooking them on the main level will cremate them. If you don’t have a top rack, you’ll probably need to cook at a lower temp. I cook them about 12-15 minutes per side. Keep an eye on them and just flip them when the skin on the bottom (toward the heat) starts to get nice and golden brown. This allows plenty of time for the meat to cook through. Wings are fatty enough on their own that the inner meat will stay juicy and tender. I will cook up 30 wings at a time, and save half of them for the next day – just reheat for about 10 minutes in a toaster oven. This is the one meal that saves my bacon on a low carb diet.