Oh My Gosh, It's Low-Carb Honey BBQ Wings!

Whip up some hot and spicy low-carb honey BBQ wings

When you are livin' la vida low-carb, one of the foods you get to know quite intimately is chicken. I bet I've eaten chicken every which way but loose in recipes that make me cluck just thinking about them. Yes, I LOVE my chicken, but it's hard to surprise me with a recipe that makes chicken stupendous again!

Well, it's finally happened with a recipe from my friends at Low-Carb Connoisseur for a low-carb version of Honey BBQ Wings. But I thought you couldn't have honey on the low-carb lifestyle because of all the sugar? That's right, you can't!

But this recipe uses a delicious low-carb alternative for honey to create the most mouth-watering, spicy BBQ wings that have ever graced the presence of your tastebuds! This is a perfect party platter pleaser whether you are livin' la vida low-carb or not. Don't be surprised when people come back begging for more!

Hey ya'll, chicken's BACK!!!

LOW-CARB HONEY BBQ WINGS
3 lbs. chicken wings, cut into drumsticks & wingettes
1 tsp. Emeril's Original Essence
1 tsp. ground black pepper
4 oz. Texas Pete's hot sauce
3 oz. Nature's Hollow Taste Like Honey
1 cup KC Masterpiece Low Calorie Barbecue sauce
Walden Farms Blue Cheese or Ranch Salad Dressing

Preheat oven to 350 degrees.

Separate wings at joint with sharp knife. Rinse all pieces with cool water. Discard wing tips.

Place chicken pieces in baking pan. Coat evenly with Emeril's Seasoning and pepper. Cover with foil and bake for 35 minutes.

In a small bowl, mix barbecue sauce with honey and hot sauce until well blended; coat baked wings evenly with BBQ sauce mixture. Bake another 10 to 15 minutes, uncovered.

Serve with celery and Walden Farms Blue Cheese or Ranch Dressing and ENJOY!

Oh my gosh, it's low-carb honey BBQ wings!!! WOO HOO!!!

Hot And Spicy Low-Carb Red-Pepper Pancakes With Smoked Salmon

This recipe will surely warm you up right when it gets cold at night

WOOOOOOWEEEEEE! Are you ready to melt the ice off of your body when the weather gets cold? Then you will DEFINITELY want to feast your eyes on this spicy recipe featuring bell peppers and cilantro in pancakes. I know, it sounds like it wouldn't taste very good, but that is until you DO actually try them! Like I said, WOOOOOWEEEEEE! Hot, hot, hot!!!

Top these pancakes off with some healthy omega-3 rich smoked salmon and delicious full-fat sour cream and you have the makings of a healthy and good for your body snack that also makes an excellent treat for those upcoming holiday parties and football games. Just be sure to keep lots of water on hand when you serve this fire-hot dish! :-O

LOW-CARB RED-PEPPER PANCAKES WITH SMOKED SALMON

2 eggs, separated
1/2 cup CarbQuik Baking Mix
2 tablespoons cornmeal
1/4 teaspoon salt
Pinch of cayenne pepper
2/3 cup heavy cream
1/2 cup diced red pepper
2 tablespoons chopped fresh cilantro
1 tablespoon unsalted butter, melted
1/2 cup sour cream
6 ounces smoked salmon, cut into thin strips

1. In a medium bowl, whisk egg yolks, bake mix, cornmeal, salt, cayenne and cream until you create a smooth batter.

2. In a separate small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Fold egg whites into batter. Mix in red pepper and cilantro.

3. Put a large nonstick skillet on medium-high heat and brush with butter. For each pancake, use 1 tablespoon of the batter mix and spread with the back of the spoon. Make four pancakes at a time.

4. Cook pancakes 1 minute until bubbles appear on surface; flip and cook about 30 seconds more. Transfer to a wire rack. Repeat with remaining batter.

5. Top each pancake with a small dollop of sour cream and a pre-cooked salmon strip.

Servings: 12
Prep time: 15 minutes
Bake/Cook time: 20 minutes

Carbohydrates: 3.5g
Net Carbs: 3g
Fiber: 0.5g
Protein: 4.5g
Fat: 9.5g
Calories: 127