When Pigs Fly Wings Recipe
Why not coat your chicken wings in pig skin?
At my gym, we talk about food a lot. One day, a guy named Wayne told me about a chicken recipe he picked up from another gym denizen. He assured me it was a healthy recipe, but he couldn’t remember all the ingredients (his wife does the cooking).
As I walked the indoor track, Wayne flagged me down and introduced me to a woman on a step machine: the source of the chicken recipe, Peggy Dennis. When Peggy described the recipe, I couldn’t believe the ingredients. You’ll be skeptical, too, but these are great wings. As for healthy eating: “Butter is all natural,” Peggy says. I’ve made a few changes to Peggy’s original recipe to adapt it to wings (she uses chicken parts). Don’t cook these on the grill.
Recipes from Wings by Debbie Moose. Published by John Wiley & Sons, Inc., Hoboken, NJ. Copyright 2009. This material is used by permission of John Wiley & Sons, Inc.
- Preheat the oven to 400°F. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
- Place the pork rinds in a heavy plastic bag and seal. Roll with a rolling pin or crush the bag with your hands until the rinds become coarse crumbs (do not crush them too finely).
- Lightly beat the eggs into the melted butter. Place the crushed pork rinds on a plate. Dip the wings into the egg-butter mixture and let the excess drip off. Roll the wings in the crushed pork rinds, pressing lightly to help them adhere to the meat, and place the wings on the baking sheet.
- Roast for 30 minutes or until done. Serve warm.