Prep time: 10 minutes

Cooking time: 45 minutes

Yields: 2 servings

 

Ingredients: 

 

1 pound chicken wings - drummies and winglets, however you like them
1 bag of your favourite brand of pork rinds (as long as the ingredients are only pig skin and salt!)
1 tbsp Italian Seasoning
*Parmesan cheese - optional if you tolerate dairy

 

Directions: 

 

Preheat your oven to 350F

 

Depending how many chicken wings you're doing will determine how much of the package of pork rinds you'll need to use. Start with half the package and go from there.

 

Put half the package of pork rinds into a tough zip lock bag, then crush them to bits.  If you want to use a rolling pin, this is great to get your frustrations out.  Once they're all crushed, add in the Italian Seasoning, and some parmesan cheese if you tolerate the dairy.  Leave it out if not.  It's just as good without, trust me!

 

Now, put 3 or 4 chicken wing pieces into the bag and shake shake shake, until they're all coated.  Repeat until you have no more chicken to shake.  If you run out of the pork rinds mixture, make some more with the remainder of the package.  If you have enough, eat the remainder of the package while you wait for them to cook.  

 

Place the chicken wings on a parchment covered baking sheet, and bake for about 45 minutes or until done.  Serve with carrot sticks, celery and sliced cucumber, to look like pub grub and eat while you watch the game, or a movie or whatever it is you like to do while you're eating finger food.

 

Notes: 

 

I have just loved pork rinds since the first time my Mum did the Atkins diet way back in the early '70s!  They can be hard to find around here sometimes, so I buy a few bags when I do see them.  I just love this recipe, and thought I was being very clever to call them "When Pigs Fly Chicken Wings"  I also really used to love Shake'n'Bake back in the day as well, the shaking part, just as much as the eating part! and these are great replacement for those of us who just can't eat grains.

 

Let me know if you try this recipe and how you like them.  Sorry, I forgot to take a picture of them last time I made them, I was so hungry when they came out the oven, they didn't last long!   Here's a photo of the brand of pork rinds I use instead.