Our low-carb “Chicken Wing Trifecta” represents our top three chicken wing choices. Unlike betting at the horse track on the first three finishers of a race, we are not identifying a particular order of popularity. But, we do know that the “high payout” will be measured in great taste regardless of the order you pick. These wings are tasty and the perfect low-carb snack meal!
We used to enjoy more traditional barbecue and honey flavored varieties at our favorite sports bar. In fact, honey jalapeño chicken wings became a “go-to” on Thursday nights (wing night) for years. Our low-carb lifestyle has eliminated these choices due to the sugary high-carb ingredients. But, as you can see, our low-carb “trifecta” provides a delicious alternative.
Traditionally, chicken wings are deep-fried until cooked through and display a crispy skin. The cooked wings are then dumped in a stainless steel bowl and tossed in a wing sauce. One bar/restaurant in Connecticut advertises over 100 different wing choices on their menu. There are many blends of sauces.
Some recipes call for baking the wings, some for broiling them in the oven. In spite of claims to the contrary, these never seem crisp enough for us. The sauces tend to lessen the crispness even more. For our chicken wing “trifecta” we start by using our outdoor grill and grilling them on medium heat to the perfect crispness. Our finishing sauces could not be easier to make, Let’s look at each wing recipe in our “trifecta.”
A little melted butter brushed on the hot grilled wing, sprinkled with very finely chopped garlic and a sprinkle of garlic powder, and finished with the best quality “parmagiano reggiano” completes this low-carb wing recipe. We do season the wings while grilling with sea salt and pepper and often a creole seasoning. Joanie loves creole seasoning. But, the taste is garlic and the nutty cheese – delicious!
For garnish we sprinkle some chopped parsley and if you like some additional heat red pepper flakes will do the trick. We usually serve all of our wings with celery sticks and carrot strips and our tasty homemade ranch dip. A lot of variations are possible, but this low-carb wing is simple to make and enjoy.
Wings originated in Buffalo with a unique hot sauce. The traditional sauce is composed of bottled “hot sauce” and “butter.” For many, that is all that is needed. Our recipe adds a few more ingredients – tomato sauce, Worcestershire, a dash of cider vinegar, garlic powder, and chili powder. When cooking this recipe on the grill we often substitute smoked paprika for the chili powder to add some smoky flavor.
Our recipe below is for a mild buffalo wing sauce. Our hot sauce of choice is “Cholula.” It does come in hotter versions or if you prefer more heat you can double the hot sauce and eliminate the tomato sauce.
We do toss these wings in the sauce in the traditional manner so they are throughly coated.
We often order wings at our local bar/restaurants and usually ask for “naked wings.” They usually come out very crispy since no sauce is added. To add to the flavor we ask for extra ranch dressing. This combination maintains the low-carb integrity and our “ranch wings” at home are made the same way. We dunk them in our homemade ranch dip or drizzle this delicious sauce over a batch right off the grill.
The recipe below includes Joanie’s ranch dip – it is delicious and low-carb. Mayonnaise and sour cream form the base and the spices are perfect. This is also a wonderful vegetable dip for the carrot and celery slices.
So, what is your favorite? Which wing recipe finishes first, second, and third? Regardless of your order, this wing “trifecta” makes a Tasty Low Carb meal or snack. With a low-carb beer and your favorite game on TV, you will enjoy them all – guaranteed winners!
Chicken Wing "Trifecta" - Garlic Parm, Buffalo, Ranch
Each wing version in our trifecta are all low carb and delicious - pick your favorite order!
- 21 whole chicken wings skin on, bone in
- 3 tablespoons olive oil extra virgin
- 2 tablespoons creole seasoning
- 1 tablespoon parmesan cheese grated
- 2 cloves garlic chopped
- 1/4 teaspoon garlic powder
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3/4 teaspoon parsley dried
- 1 teaspoon dill dried
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Buffalo Wing Sauce
- 1/3 cup butter melted
- 3/4 cup cholula hot sauce mild
- 1/4 cup tomato sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon cider vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon ancho chile powder
Place wings in a large freezer bag with olive oil and seasoning and shake to coat throughly.
Cook wings on charcoal grill, turning frequently to avoid burning. Wings should be crispy and firm when done. About 10 minutes.
Place 7 wings in a large stainless steel bowl, add small amounts of buffalo wing sauce and stir with a wooden spoon or toss to cover. Add more or less sauce to your taste.
Coat 7 wings with melted butter, using a pastry brush. Sprinkle with garlic powder and minced garlic. Shake on parmesan cheese and some parsley to garnish.
Combine all of the ingredients in a large bowl and mix well.
Cover the bowl in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Buffalo Wing Sauce
Mix all ingredients well in a small bowl.
Cover with plastic wrap and refrigerate for 2 hours, then pour over cooked wings and toss.
Our Buffalo sauce is very mild - you may wish to increase the amount of Cholula sauce or use a hotter variety. They have various heat categories.