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Nutrition Facts
Serving Size 1 wings, approximately 19g Recipe makes 48 wings, approximately)
Calories 42
Calories from Fat 27		(64%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 13mg		0%
Potassium 33mg		0%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.0g
Protein 3.5g		6%
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Recipe #33058 | 1¼ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Miss Annie
Jul 3, 2002

This hot wings recipe can easily be made even hotter by adding an additional teaspoon each of curry powder and cayenne or chili pepper.

48 wings, approximately (change servings and units)

Ingredients

2 lbs chicken wings
1 teaspoon cayenne or chili pepper
2 teaspoons oregano
1 teaspoon curry powder
2 teaspoons paprika
2 teaspoons thyme

Directions

1
Cut off wing tips and cut each in half at the joint.
2
Toss all spices in a bowl and mix vigorously.
3
Spread the mixture on the chicken wings and bake at 375°F.
4
for 25 minutes on each side, or until crispy.
5
Serve right from the oven with ranch or blue cheese dressing and celery sticks.

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Featured Reviews for This Recipe

From: evewitch

On Jun 23, 2009

These are in 500 Low-Carb Recipes by Dana Carpender, so I had made them before. The note in my book says "These are really good." I am sure at that time that I baked them in a half-sheet, because my other note says "line with aluminum foil" and I remember them being clumpy due to my inability to sprinkle accurately. This time I used a huge bowl to mix the spices and tossed the wings in the bowl, which resulted in much better coverage. I also baked them on a rack over the half-sheet. My kids thought that there was "more heat than flavor," and I agreed. They used ranch, I ate them plain. An interesting thing, though, was that at room temperature the flavors were much more balanced. Since these are easy and use ingredients I always have (except for running out of thyme - gotta put that on my list) I will probably make them again in a pinch, as a lunch/snack for me, or as part of a much larger spread. I also served Balsamic Basil Carrots, which admittedly was a rather strange choice.

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