Chicken Wings & Riced Cauliflower with Cumin and Cilantro

Chicken Wings Riced Cauliflower with Cumin and Cilantro
by Jacques Pépin

Found this recipe in the March 18, 2018, Parade Magazine on Page 14. Except for the Rice,  it is Low Carb. Switched to Riced Cauliflower. Really worked well. Tasted great. Worth the effort.

chicken wings

Active Time 30 – 45 Min. 
Total Time 1 Hr. 30 Min.

Serves 4-6


3-4 lb chicken wings
2 Tbsp or more olive oil. I used avocado oil since it cooks at a high temperature without smoking.
2½ cups coarsely chopped onion
¼ cup coarsely chopped fresh garlic
¼ cup coarsely chopped fresh peeled ginger
2 12oz packages of Riced Cauliflower
1½ Tbsp ground cumin
1 (14.5-oz) can diced tomatoes
1 Tbsp salt
1 Tbsp Sriracha or other hot sauce
Since we were not cooking rice – I used 1½ cups red wine instead of water.
1½ cups chopped fresh cilantro stems
1½ cups chopped cilantro for garnish
Lime wedges, for garnish


Pat wings dry with paper towels. Remove and discard wing tips, if attached. Cut each wing into 2 pieces.

Heat oil over high heat in a skillet large enough to hold wings in a single layer. Place them in pan; brown, uncovered, 6-8 minutes on each side or until golden. I needed to do this in two batches. Added more oil before second batch. Transfer to a large bowl.

Add onion, garlic and ginger to pan; cook 2-3 minutes or until tender. Stir in cumin. Stir in tomatoes, salt, Sriracha, wine and cilantro stems. Return wings to the pan. Bring to a boil. Cover, reduce heat to low and cook 30-40 minutes or until wings are cooked through.

Add Riced Cauliflower, stir and simmer for 5-10 minutes until Cauliflower is cooked but not reduced to mush.

Serve garnished with chopped cilantro and lime wedges.

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