Chicken wings - Need chefs' advice

[tmn]

Ok, I have a recipe that isn't quite Atkins-safe. Would love to hear some suggestions for this one because these are so tasty cold and are great for snacking while on roadtrips. (As a note, I use chicken legs instead.)

Here's the original recipe as I have it:

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6 pounds chicken wings
1/2 c pineapple juice [The problem child]
1 c soy sauce
1 tsp ginger
1 c water
1 tsp garlic salt
1/2 c olive oil

Marinade for 24 hours. Bake on foil-lined cookie sheet for 1 1/2 hours at 350 degrees. (Note: 3 pounds of legs used instead, then can freeze leftover marinade for reuse. [??])

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Also, the legs we make do freeze very well after being baked. They thaw out nicely and are very tasty cold.

[Sherri]

Hi Terry, I have a similar recipe, only I substitue the pineapple juice with splenda brown sugar. The great thing about this brown sugar is, you only have to use half as you would real brown sugar.

[not2late]

You'll get better replies if you post this thread in the "Food Cooking Chat" section. The recipes sections are just for posting recipes.

[tmn]

hmmm... That would work, giving it the sweetness that the pineapple juice gives.

I was considering worchestershire sauce and then maybe some splenda. What do you think??

Pineapple has the property of breaking down the meat some, so I would hope they still turn out really tender and the juice soaks in thoroughly

[tmn]

Originally Posted by not2late

You'll get better replies if you post this thread in the "Food Cooking Chat" section. The recipes sections are just for posting recipes.

Oops, sorry. Being a full recipe, I figured it was ok here. Can you move this over there then?

[Atkid]

I read where someone makes chicken with diet orange soda and soy sauce. Maybe you can find a diet pineapple soda. I know I have seen regular pineapple sodas before (thinking like Chek or Shasta) but don't know about the diet. Worth a shot though!

[Sherri]

Have we been moved over to cooking chat yet? Real quick, the worchestershire sauce sounds o.k. with splenda. I have found that the splenda brown sugar gives it more of a terryaki taste like the pineapple juice does. Also have found that the meat is as tender and juicy. We can experiment with it though, ha

[tmn]

Originally Posted by Sherri

Have we been moved over to cooking chat yet? Real quick, the worchestershire sauce sounds o.k. with splenda. I have found that the splenda brown sugar gives it more of a terryaki taste like the pineapple juice does. Also have found that the meat is as tender and juicy. We can experiment with it though, ha

Dont' think so - let's see how long it takes the techies to move this...

That's one of the thngs I worry about changing the recipe - the pineapple really adds to the flavor. Is there a way to find out just how many carbs there is in pineapple juice alone??

[tmn]

Originally Posted by Atkid

I read where someone makes chicken with diet orange soda and soy sauce. Maybe you can find a diet pineapple soda. I know I have seen regular pineapple sodas before (thinking like Chek or Shasta) but don't know about the diet. Worth a shot though!

HUH! Never seen anything like that! (Then again, I rarely shop near the sodas anymore...) What do they use for pineapple in some of the adult beverages? Isn't there a Hawaiian or Carribean drink using pineapple and - oh, I forget what else...

[Eno]

Originally Posted by tmn

Is there a way to find out just how many carbs there is in pineapple juice alone??

Canned unsweetened pineapple juice = 4.3g carbs / oz. [34.5g / C]

Since it's part of the marinade and you throw most of it away prior to cooking, I would think that the amount left over per piece is not much, (maybe 1 carb per?), but that's just a wild guess.
.