Since the fiance and I eat a fairly low-carb diet during the week, it’s sometimes tough to come up with meal plans and recipes. That’s why I find it super exciting when I discover certain old favorites are a naturally low-carb. One of these is my parent’s chicken wing marinade that I’ve been eating my entire life. It’s so simple to make, and while I may be bias, it totally beats sugary barbecue sauce.
I’m not sure where this recipe comes from, but it has been in my family forever and it makes a lot. I usually cut it in half for about two pounds of chicken and still end up with leftovers, which is fine because you can store them in the fridge for a while. The longest I’ve kept them is a week or so, but my parents often keep it in a mason jar in the fridge for longer.
– 1 cup vegetable oil
– 2 cups white vinegar
– 1/8 cup poultry seasoning
– 1/4 cup salt
– 1 teaspoon black pepper
– 1 egg (even if you’re cutting the recipe in half, you can still use one whole egg)
First scramble the egg in a bowl and add the spices. Mix, then add remaining ingredients. Pour the desired amount over chicken and let marinate for at least 90 minutes. Unused marinade can be stored in an airtight container in the refrigerator.
Grill chicken as usual, making sure it reaches 165 degrees F inside. According to my dad, you should grill wings on medium/high for about 10 to 12 minutes per side.
BTW, these wings go awesomely with Cauliflower “Mac” & Cheese!