Low Carb Grapefruit and IPA Chicken Wings - Gluten Free
Try this Low Carb Grapefruit and IPA Chicken Wings Gluten Free recipe
Try this Low Carb Grapefruit and IPA Chicken Wings Gluten Free recipe
- salt and pepper to taste
- 2 tbsp butter
- 1/2 tsp red pepper flakes
- 1 tbsp fish sauce
- 1/2 tsp ground coriander
- 1/8 sp garlic powder
- 1 cup omission ipa
- 1 tsp ruby red grapefruit zest
- 3 tbsp ruby red grapefruit juice
- 3 tbsp granulates sugar substitute
- 1/4 tsp xanthan gum (or other thickener)
- approximately 20 wing segments (10 whole wings separated)
- chopped cilantro and scallions to garnish
- Carbohydrate 1.25249484312791 g
- Cholesterol 15.2515625065405 mg
- Fat 5.77178234620129 g
- Fiber 0.023203124968101 g
- Protein 0.36633953165356 g
- Saturated Fat 3.64610234531149 g
- Serving Size 1 1 servings of 5 pieces each (23g)
- Sodium 406.958393951089 mg
- Sugar 1.2292917181598 g
- Trans Fat 0.410763125164718 g
- Calories 57 calories
Step-by-step
- Combine the Omission IPA, grapefruit zest, grapefruit juice, fish sauce, sweetener, red pepper flakes, garlic powder, and coriander in a small saucepan. Bring to a boil - then lower the heat and simmer for about 10 minutes or until reduced to about ½ cup. Remove from heat and whisk in the butter and xanthan gum. Taste and adjust seasoning as desired.
- Season the wings liberally with salt and pepper. Preheat your grill for about ten minutes - then place the wings on the grill (don't crowd them) and cook on medium high heat for about 5 minutes per side or until grill marks are achieved and the chicken is mostly cooked through. Reduce the heat a bit (or move the wings to the side if char-grilling) and baste with sauce - then cook for an additional 5 minutes per side (or longer depending on your preference,) basting each time you turn.
- Serve hot, garnished with cilantro and scallions.
Charred skin yields to juicy meat beneath a glossy glaze of reduced citrus and hop bitterness. Grilling poultry requires attention to heat zones. Direct medium-high flame builds initial exterior color, while moving pieces to a cooler zone prevents the sugars in the glaze from burning prematurely. Glazes containing sugar substitutes caramelize differently than sucrose syrups. Watch the saucepan closely during the ten-minute reduction phase. Simmer the liquid steadily until it reaches the half-cup mark. Whisking xanthan gum into hot fat-containing liquids demands rapid motion to prevent clumping. Add the powder gradually while whisking vigorously to achieve a smooth emulsion.
Scaling the Glaze and Batch Size
Adjusting quantities for larger or smaller gatherings requires careful math. Beer reduction does not scale linearly. Doubling the liquid volume often extends the required reduction time by more than two times due to surface area limits in standard saucepans. Maintain a broad pan width to encourage rapid evaporation. When scaling past forty wing segments, divide the reduction across two pans. This prevents uneven concentration of acidity from the grapefruit juice. Keep seasoning ratios stable when multiplying spices. Small amounts of ground coriander and garlic powder scale directly, but taste the sauce after reduction before adding salt. Fish sauce contributes concentrated umami and salinity. Always reduce the sauce before seasoning with additional salt to account for liquid loss.Managing Yields and Leftover Strategy
Cooking twenty wing segments satisfies four standard appetites as an appetizer portion. Larger quantities demand careful refrigerator storage. Cool leftover wings completely within two hours of cooking. Store them in an airtight container for up to three days. Reheat chilled wings on a wire rack inside a 375 degree oven for ten minutes. This restores skin crispness without overcooking the interior meat. Avoid microwave reheating, which renders the skin rubbery and breaks the butter emulsion in the glaze.
