Low Sodium Braised Chicken Wings
Delight in the rich, savory flavors of **Low Sodium Braised Chicken Wings**, a healthier twist on a comfort food classic! This recipe features tender chicken wings slow-simmered in a fragrant blend of garlic, onion, carrots, and celery, then bathed in a light, herby broth made from low sodium chicken stock, lemon juice, and dried thyme. The lengthy braising process ensures the wings are fall-off-the-bone tender while keeping the sodium content in check, making it perfect for those seeking a heart-conscious yet satisfying meal. With only 15 minutes of prep time and no heavy sauces or salt-dependent seasonings, this dish proves that achieving bold flavor doesn’t require compromising on health. Garnished with fresh parsley for a pop of color and freshness, these braised wings are a showstopping addition to any dinner table!
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Recipe Information
Ingredients
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 medium onion
- 1 large carrot
- 1 celery stalk
- 2 cups low sodium chicken stock
- 2 tablespoons lemon juice
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.25 cup fresh parsley
Instructions
Rinse the chicken wings under cold water and pat them dry with paper towels.
Peel and mince the garlic cloves. Peel and dice the onion. Peel and slice the carrot into rounds. Chop the celery stalk.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken wings to the pot and brown them on all sides, about 7-10 minutes. Work in batches if necessary to avoid overcrowding the pot.
Remove the chicken wings and set aside on a plate.
In the same pot, add the minced garlic, onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
Return the chicken wings to the pot. Add the low sodium chicken stock, lemon juice, black pepper, thyme, and bay leaf. Stir to combine.
Bring the mixture to a gentle simmer. Cover the pot with a lid, reduce heat to low, and let it braise for about 1 hour, stirring occasionally.
Check if the chicken is cooked thoroughly by ensuring it reaches an internal temperature of 165°F (74°C).
Once cooked, remove from heat. Discard the bay leaf.
Serve the braised chicken wings garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 53.8 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 11.9 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
