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Hot Tamale Hot Wings

Tired of hot wings drenched in sugary sauces? This recipe for my dry-rub hot wings uses a seasoned blend of dry ground chili peppers. Mesquite bean flour, and spices that can be adjusted to your taste and tolerances.

Prep time: 5 minutes

Cooking time: 40 minutes

 

Ingredients:

1.5 lbs chicken wings (about 16 flats and drummies)

1 - 2 tbsp EVOO

2 tbsp Mesquite bean flour*

2 tbsp grated Parmesan cheese

1 tsp paprika

3/4 tsp ground cinnamon

2 tsp  ground cayenne pepper (adjust to your tolerances)

1 tsp crushed red pepper (again, adjust)

1 tsp garlic powder

1 tsp Himalayan pink sea salt

1 tsp black pepper

 

Instructions:

Preheat oven to 350º (F).

Dry wing pieces with paper towel and place in a large bowl.  Rub with EVOO until each piece is evenly coated.

Combine all dry ingredients in another large bowl or a plastic zip-lock freezer bag and coat each piece (3 or 4 at a time). Repeat until all wings are coated with the dry rub mixture.

Place seasoned wings on a rack over a shallow baking pan with sides.

Bake at 350º for 20 minutes, flip each wing and then bake for another 20 minutes.

Remove from rack and serve.

 

Notes and nutritional facts:

Makes 4 servings.

444 calories per serving

Fat: 32g

Sodium: 857mg

Total carbs: 3.4g

fiber: 1.4g

net carbs: 2g

Protine: 34g

*Mesquite bean flour may be substituted with an equal amount of ground pork rinds to limit carbohydrates.