Thursday night my brother was in town to join us in Palm Springs this weekend. While I wanted to make some fun appetizers, I had to stay within my boundaries. You’ll have to use regular Splenda in the wing recipe but it works too! All these wonderful spices are from penzeys.com. You should definitely check it out online, or if you’re lucky enough like myself to have one nearby, walk in and smell all the fresh herbs and spices! You’ll be hooked like I am.
If you limit yourself to just 1 or two wings you can enjoy this treat!
SWEET AND SPICY WINGS
1/4 cup Splenda Brown Sugar Blend or 2 T regular Splenda or 3/4 cup brown sugar
1/2 t garlic powder
1/2 t cayenne powder
1/2 t Ancho chili powder
1 t smoked paprika
1 t half sharp paprika
1/2 t paprika
1 t salt
1/4 t ground pepper
8 chicken wings, skin and extra fat removed
Tip from Kathy: A note about removing skin from chicken. A trick I was told about was to use paper towel to pull the skin off. Works like a charm!
Mix all ingredients together and put in a resealable bag. Add wings one at a time and place on a cookie sheet. Bake wings for 25 minutes at 450.
TURKEY ITALIAN SAUSAGE STUFFED MUSHROOMS
4 large white mushrooms, stems removed and diced
1/4 cup turkey italian sausage, browned and crumbled
2 T small diced red bell pepper, sauteed with the sausage
1 T Parmesan cheese, shredded with microplane
1 T oat bran
1 t nonfat milk
salt and pepper
1/4 t garlic powder
Mix all ingredients together except the mushroom caps. Fill each cap with mixture. Bake at 375 for 25 minutes.
CHICKEN ANDOUILLE SAUSAGE AND RED BELL PEPPER SKEWERS
1/4 lb chicken andouille sausage, rolled into 8 meatballs (Whole Foods has a super lowfat version of this sausage but you may have to look around)
4 small pieces of red bell pepper, cubed
Place 2 meatballs on a skewer with a red bell pepper in between them. Cook on a grill pan for 15 minutes on medium heat until the sausage is browned and cooked through.