My Amish pal came over with these folks at our get-together, and everyone enjoyed them.

Ah, chicken wings. They remind me of those summer evenings spent on the porch, with the sun setting over the cornfields and a gentle breeze rustling through the trees. This low-carb spicy fried chicken wings recipe is a nod to those simpler times, when family and friends gathered around the table to share stories and laughter. While traditional fried chicken is a staple in Midwestern cooking, this version offers a modern twist with a spicy kick and a low-carb batter, perfect for those looking to enjoy a classic dish without the extra carbs. It's a delightful blend of nostalgia and contemporary cooking, bringing together the best of both worlds.

These spicy fried chicken wings pair beautifully with a fresh coleslaw, the crispness of the cabbage balancing the heat of the wings. A side of creamy ranch or blue cheese dressing is a must for dipping, offering a cool contrast to the spice. For a heartier meal, serve alongside roasted vegetables or a simple green salad dressed with a light vinaigrette. And don't forget a tall glass of iced tea or lemonade to wash it all down, just like we used to do back in the day.

Servings: 4

2 pounds chicken wings
1 cup almond flour
1/2 cup grated Parmesan cheese
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 large eggs
2 tablespoons water
Oil for frying
Chopped parsley or chives for garnish

Preheat your oil in a deep fryer or large pot to 350°F (175°C).

In a shallow dish, combine the almond flour, Parmesan cheese, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.

In another bowl, whisk together the eggs and water.

Pat the chicken wings dry with paper towels.

Dip each wing into the egg mixture, then coat with the almond flour mixture, pressing gently to adhere.

Carefully place the wings into the hot oil, frying in batches to avoid overcrowding.

Fry each batch for about 8-10 minutes, or until the wings are golden brown and cooked through.

Remove the wings from the oil and drain on paper towels.

Arrange the wings on a tray lined with aluminum foil, and sprinkle with chopped parsley or chives before serving.

For a milder version, reduce the amount of cayenne pepper or omit it altogether. You can also experiment with different spices, such as smoked paprika or chili powder, to suit your taste. If you prefer baking over frying, arrange the coated wings on a baking sheet and bake at 400°F (200°C) for 30-35 minutes, turning halfway through. For an extra crispy texture, try adding a tablespoon of baking powder to the dry mixture. Remember, the key to great wings is ensuring they are cooked through and crispy on the outside, so adjust cooking times as needed based on the size of your wings.