Landed—in our garden, one pizza oven. Given that the pizza doesn’t feature in low-carb diets apart from in a bastardised form, what else can you do in an outdoor oven?
All kinds of things, it turns out. Yes, the pizza oven is a vegetable’s dream destination, the wood smoke turning them into delicious, charred things you want to toss into a warm salad and scoff. We’ve yet to try out a steak in there, but the vision already dances in my head.
Black lines, a crispness to the outside and then meltingly soft pinkness within, anointed with a blue cheese sauce that slowly melts into the crevices of the meat…
But for now? Chicken wings, EB! That’s what you’ll do.
Having hit upon the idea, I decided information overload was the next logical step. I headed for the internet and entered the search terms chicken wings in the pizza oven, low-carb chicken wings, best chicken wings etc., until I had far too many options in front of me.
[Does anyone else do this? I usually flip through hundreds of recipes on line before reverting to my trusted Mary Berry cook book.]
A lot of the recipes for chicken wings featured sugar, honey or flour. I found one that used a third of a cup of flour—not a lot, but I used coconut flour instead.
The coconut flour has sat in my cupboard long enough for it to go out of date. But flip, it’s so pricey I couldn’t face throwing the bag out. Now, I was going to use it. And then toss the rest as the use-by date was…
Embarrassingly long ago. Don’t do this at home, folks!
The true joy of chicken wings is the dip that goes with them. You’ll have gathered from the steak description above, blue cheese features so often in my life it’s got my number on speed dial. There are lots of variations on the blue cheese dip, but one I’ve been making for years is criminally simple—Greek yoghurt, mashed up blue cheese in proportions of about one to two parts. Add pepper if you want to be fancy.
I worried coconut flour would make the drumsticks too coconut-y. I love coconut, but the distinctive flavour doesn’t belong in a lot of places it finds itself these days. (Coconut oil for roast potatoes—I ask you!) Luckily, the spices masked the flavour. But swap the flour for cornflour and cut down the quantity to a quarter cup if you want.
Another swap was drumsticks instead of wings, seeing as Morrison’s had none of the former.
Low-Carb Chicken Drumsticks with
- 10 chicken drumsticks
- ½ cup coconut flour
- 1tbsp paprika
- 1tsp freshly ground black pepper
- 1tbsp garlic salt
- 1tsp cayenne pepper
- 3tbsp rapeseed oil and one teaspoon butter
- 250g Greek yoghurt
- 125g blue cheese, crumbled.
Heat your oven – it needs to be about 180 degree C to cook the drumsticks. Mix the flour, paprika, pepper, garlic salt and cayenne. Add to a plastic bag.
Put half the drumstick in the bag and shake well to coat. Do the same with the rest of the drumsticks.
Line a sturdy baking tray with foil and place the oil and butter on it. Heat in the hot pizza oven for five minutes. Place the drumsticks on it and spread out. Cook in the oven for 30-40 minutes, turn the drumsticks over and cook for another five minutes until crisp.
Combine the yoghurt and blue cheese and serve. You’ll need plenty of napkins as this is one messy dish.
About 10g carbs per portion and 5g fibre.
Next up—the steak. Or baba ghanoush as a pizza oven would make short work of blackening those aubergines…
And finally, does this count as food porn for we low-carbers? Here’s the pizza we made in the oven. My husband’s a pizza gourmet. He promised me this was amazing. Wood smoke does incredible things to food.