Easy BBQ Wings

The Superbowl is almost here. On February 2nd the Denver Broncos will Face off with the Seattle Seahawks for Superbowl XLVII. You are probably already thinking about what you will be munching on during the big game.

As a diabetic, all the temping treats can be hard to resist. One of the classic foods eaten at tailgate parties is wings. I don’t really care for the traditional bright orange buffalo sauce, so I go for the Honey BBQ type.

One of the trickier things about wings is, unless you buy them pre-cut into drummets, you still have to do some fabrication of the wings themselves. This can be tricky if you don’t know what you are doing. So, along with my recipe for Diabetic Honey BBQ Sauce, I am including instructions for cutting up your wings so you can get back to your game.

How to cut wings for frying:

Your wings will probably be whole and have the tips. This is usually the cheaper way to buy them and it requires a bit of skill to cut correctly.

To cut the wings, first find the soft area between the drummet and the wing section. it will probably require you to feel around a bit and spread the wing open. Using a very sharp chef’s knife, make a cut right in the area that is softer.

After you have the wing separated from the drummet, you must remove the wing tip. You can leave it on, but it is mostly cartilage and not much meat, so most people take it off. Again, find the soft tendon area and make a cut there.

Make sure to remove any excess and unattached bone so it doesn’t present a choking hazard to anyone.

Fry your wings in oil that is pretty hot. I fry mine on medium high on the stove top in my Wok I turned into my fryer. They are done when a thermometer inserted in the thickest part of the drumstick reads 165 degrees F for 15 seconds.

You can put already cooked ones in the oven to wait for the rest to be done and dry out a bit.

To make Diabetic Friendly “Honey” BBQ Sauce, you will need:

I hope you have a fun Superbowl Sunday! Who are you rooting for?