A really supremely cool guy, Sam contacted me to let me know about this amazing recipe he’s concocted at home and wanted to share.
At first I was ecstatic. Chicken wings? Hells to the yes.
Chicken wings with horseradish mustard? Hells to the yes at 9.8 m/s/s.
Chicken wings with horseradish mustard and low carb syrup?
Errrrrrrrrrrrrrrrrrrrrrch! Put on the brakes. I said, “Are you sure?” Sam batted his letter i’s at me and I grudgingly mumbled my way into the kitchen, prepared this dish, and turned everyone at the dinner table into Sam Paul fans.
Sam, did you know you have fans?
I went ahead and cut and breaded boneless chicken breasts to make my wings because no one in my family (save for my husband) will eat anything with bones in it. If chickens could be bred as rubbery farm animals, my kids would die from happiness. The recipe for the breading and chicken prep is here. Sam Paul’s is below in the recipe.
This recipe is darned good, and I’m not blowing sunshine up your skirt. It was just as good the next day heated up as leftovers, save for the fact that my husband was like, “Oh! I didn’t know these were still here!”
And he ate them.
We love you, Sam!
Sam’s Kicked Up Chicken Wings
30-40 Drums (and the other part if you so desire)
1 cup Horseradish Mustard (Paul uses Emerald’s)
1 Tbsp of Soy Sauce
1 tsp Ginger
1/2 – 3/4 cup of either Sugar Free Honey or Maple Syrup*
2 tsp Grill Mates Montreal Chicken Seasoning (in the seasoning section with spices)
1. Bake wings in baking pans on 350 for about 50 minutes.
2. Drain excess fat, then turn oven on broil.
3. Brown wings to crisp them up a bit.
4. Mix all ingredients listed above together and brush on wings, or use a really large bowl and toss the wings in the sauce. I do usually let the wings cools a little so that the sauce will stick to them better. These wings are really tasty… and can be addictive!
If you can deep fry them before coating with the sauce, that makes them even better!
*(Paul uses the Maple Syrup more often since it typically comes sweetened with Splenda or Sorbitol… Maltitol can be rough on the stomach.)
I am so glad you guys liked them! YAY!!!!
These sound heavenly! The only drawback is where you say to click here for the breading used on yours, there is no link to click.
Can you help?
Your Lighter Side says
Sam, you rock!
bobbie– I used a pork rind + seasoning as the breading. Sorry I didn't elaborate. 😀
how did you bread these?
I used crushed/processed pork rinds. Good question!
Just tried this for the first time. So stinkin good!!!! The blend of flavors is very different and just what I needed 🙂 Thank you!
I was a skeptic at first, but I really love this recipe. Sam rocks the house…and the chicken. Thanks so much for sharing what you think, Heather!
AdriAnne E. says
Jamie…I made these tonite with lots of subs….Dijon mustard, Montreal STEAK seasoning, hot sauce and ground ginger. Ahhhh-mazzz-ing!
ohhhhh so good!!!!!! Just made these and woah are they good!! Used just plain old chicken wings deep fried with no coating, then tossed in a bowl with the sauce. Next time I might skip the montreal chicken seasoning, or put a little less since it kinda overpowered the maple-y horseradish-y sublime goodness 😉
Jamie VanEaton says
Sam so rocks it out. I am so glad you took the time to share!
Sounds and LOOKS delicious!!! 🙂 Quick question since I’m a newbie at healthier eating….how do you go about detecting nutritional value?? Just figure it up per ingredient??
Jamie VanEaton says
Hi there! I use nutritional programs and plug in the values. From there, I can calculate servings and amounts therein. It’s a process, but it’s worth it.
That’s what I did : ) made them last night and we loved them! Ps. Loving your blog!!!!
Jamie VanEaton says
Thank you so much. I am glad these were a hit!
You literally make me laugh out loud! Seriously. You cook, you’re cute and you’re funny? I am not a lesbian but you could totally change my mind. ;-P My hubby better step his game up!