Chicken Wings with spicy breading




Pack of 12 chicken wings - raw

20g pork rinds
35g flax seed
15g ground almond
10g sesame seeds
1 tsp black peppercorns
1/2 tsp ajwain or celery seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 small dried hot chilli
1/2 tsp rock salt
1 tsp coriander seed
1/2 tsp garlic salt
1 tsp paprika
1/2 tsp thyme

Grind all whole spices and seeds together. Crush the pork rinds finely and stir them, and the remaining ingredients, into the spices and seeds. Put the mixture into a plastic bag. Put each wing into the bag one by one, and toss it in the coating, pressing through the bag to stick the mix on firmly. Place the wings on a foil covered shallow roasting tin. Bake for 90 minutes at 160C/325F, turning twice during that time.

I serve this with home-made coleslaw and hot lime sauce.

Nutrition:
Whole recipe including chicken meat and skin:
1710 kilocalories; 13 net carbs (31.5 less 18.4 fibre) 137g protein, 114g fat
Per wing: 142.5 Kcal, 1g carbs, 11.4 protein, 9.5 fat

We're having chicken wings tonight, just not these. Darn. lol

These look so good.

This recipe sounds awesome & the photo is great too! Chicken wings are my all time favorite - I will definately be trying these.

How do you make hot lime sauce?

I'm making these today

These look FANTASTIC! Thanks for sharing!

Had a list of recipes lined up and was pretty tuckered out by the time I got to the wings, so sprinkled with chicken seasoning and roasted and they were lovely.

Are you buying ready made flax meal or grinding your own?

Hi folks, just catching up here.



Its easy, but requires an ingredient that takes about a month or so to mature! If you really want to know, read on:-
I always have a jar of preserved limes/lemons in the fridge; I make up a batch when the last one is running low. Cut up a bag of unwaxed organic limes into halves and squeeze out the juice into a jug. Cut each piece of lime in half again and again, and pack into a preserving jar, adding a handful of rock salt to each layer as you go. Fill the jar with lime juice. Leave on a windowsill and shake and turn the jar once a day for a week. The salt should have dissolved by then. Put the jar in the fridge and leave to mature for a month.

The hot lime sauce uses one piece of preserved lime, very finely chopped, mixed into two tablespoons of lime juice, 2 ounces of melted unsalted butter, and one tablespoon of Encona West Indian Hot Pepper Sauce.

I also use a piece or two of preserved lime in guacamole



I buy it whole and grind it just before I use it. I keep the whole seeds in the cupboard, and never had a problem with rancidity.

neo_crone