This Strawberry Rhubarb Barbecued Chicken Wings recipe combines sweet, savory, and spicy flavors. These wings can be part of a low-carb, gluten-free, grain-free, ketogenic, diabetic or banting diet.
Add rhubarb, strawberries, and sweetener to a medium saucepan. Bring to a simmer over medium-low heat. Once simmering, reduce heat to low.
Simmer, stirring frequently, until mixture develops a consistency similar to ketchup, about 15-20 minutes.
Stir in vinegar, Worcestershire sauce, cayenne pepper, onion powder, garlic powder, cumin seeds, red pepper flakes, black pepper and salt.
Bring mixture back to a simmer and simmer over low heat, stirring frequently, to thicken, about 5-10 minutes. When the mixture has the consistency of a tomato sauce, remove from heat.. Allow mixture to cool for 15-20 minutes before proceeding. Mixture may be made in advance and refrigerated in an airtight container overnight.
Place chicken wings in a 9" X 13" glass container. Pour sauce over and stir to coat each piece thoroughly with sauce. Cover container and refrigerate for 3-5 hours.
Remove wings from refrigerator about a half hour before grilling to allow them to warm to room temperature. Preheat grill to high heat.
Place wings on grill and cook over high heat with lid open for about 2-3 minutes, or until the first side is seared. Turn and sear the other side for 2-3 minutes. Close grill and turn heat to low. Continue cooking until wings are cooked through, about another 5 minutes.
Remove from grill onto a platter for serving.
Serving size: about 6 ounces of wings
Per serving:
Calories: 380
Fat (g): 27
Carbs (g): 3
Fiber (g): 1
Protein (g): 32
Net carbs (g): 2
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