These slow cooked chicken wings are succulent and moist, and have wonderful Asian flavors.
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Now I’d better start with a kind of disclaimer. If you like crispy chicken wings, this recipe is not for you. But if you like moist, succulent, meat-falling-off-the-bone style wings, then you have to try slow cooking them!
Regarding carb count, this recipe is practically zero. The wings themselves are zero, and if you added the marinade it would come out as 5.1g net carbs per serving. But as the marinade isn’t added to the wings when you serve them, very few of the carbs from the marinade will actually be consumed.
Prepare your chicken wings. Like I mentioned when I cooked the Red Thai Curry Chicken Wings, I’m no butcher, but I follow a basic procedure. And I definitely trim any excess fat. But even once they’re prepared, they’re not the prettiest things!
Mix up the marinade: soy sauce, lime juice, red pepper flakes, sweetener (I used Swerve), garlic paste and black pepper.
I made it in a separate bowl but you could easily make it in the slow cooker bowl too! Add everything to the slow cooker. I love my little 3 quart slow cooker – it is perfect for this recipe!
Cook for about 3 hours on high. If it looks like it is starting to fall off the bone, get it out of there! You want the chicken to just be hanging onto the bone. Just. 🙂 Serve with chopped fresh cilantro and extra red pepper flakes, if desired.Asian Style Slow Cooked Chicken Wings - #lowcarb recipe Click To Tweet