Sunday, August 19, 2012

BBQ Mesquite Chicken Wings (low carb)

Can it be? Just around the corner waits the end of summer. Though to be honest, the back-to-school sale signs, which have been up since July, make the whole summer feel like the end of summer. Still the number of outdoor barbeques available to us is dwindling. Usually my favorite kind of grilling is minimal grilling. Recipes which allow the meat taste to shine through whether it be a burger or a steak. My exception to this rule, however, is the below recipe for BBQ Mesquite Chicken Wings. I achieve my desire for minimalist cooking since there are only three easy steps to the process while also getting a punch of delicious barbeque flavor. Perfect as a side for a big Labor Day gathering or as a main dish for a smaller gathering of friends trying to revel in the last of those warm summer nights.

BBQ Mesquite Chicken Wings
4-6 servings
About 1 gram of carb per serving. Less than 1% of your daily carb intake!

1 ½ pounds chicken wings (6 grams of carbohydrates)
¼ cup Olive Oil (0 grams)
2 teaspoons BBQ seasoning (0 grams)
2 teaspoons Mesquite Seasoning (0 grams)
1 tablespoon chopped fresh garlic (0 grams)

1. Combine olive oil, BBQ seasoning, Mesquite seasoning, and chopped fresh garlic in a large bowl. Mix well.

2. Add chicken wings to bowl. And stir until the wings are well coated. Cover and place in fridge allowing the wings to marinate for an hour or two.

3. Preheat grill so temperature is even and medium heat, about 350 degrees on a gas grill or when the coals are starting to gray for a coal grill. When ready place chicken wings directly on grill and cook 5-7 minutes on each side or until the wings are golden brown and no pink shows when cut. Discard leftover marinade.


1 comment:

  1. Isn't Mesquite flavoring brought about by grilling with Mesquite wood?

    Looove the posts by the way!