Garlicky Chicken "Wings" - Cooking after Gastric Bypass
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Thanks for another yummy looking recipe!
All Comments (26)
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look yummy! can't wait to try it thanks!
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Duh that's why the word wings was in parenthesis gees people relax
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@versebonet At the clinic where I had my WLS in Norway they recommend 3 weeks of liquid nutrition, before 2 weeks on "mashed" food, like the glasses of baby food. After that you can eat pretty much anything you like.
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looks great...
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how soon after can you eat these things?
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wow there are some really stupid comments on the name of this recipe.. hmm petty.. anyway... this looks so good.. How is the fat content with the butter.. that's okay on the pouch?
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yea this should be called "garlic chicken meat"
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Never said it was.
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relax it's not the end of the world...
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They're not even boneless wings. It's thigh meat!!! There is no chicken wings used at all so these are NOT garlicky chicken wings.
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I am all for new ways to cook food, but this has A LOT of fat. The oil and the butter! And dark meat? Why not use breast? And PS - NEVER use the same utensil you used to move around the raw chicken to move around the cooked chicken. Salmonella?
AnianoJR 2 years ago
The use of dish soap and warm water between handling raw and cooked chicken on said utensil works wonders to battle salmonella.
PouchFriendly 2 years ago 4
I think the thighs were used because some WLS patients can't eat white meat due to it being so dry.
WattyzLattez 2 years ago
You are right on track, WattyzLattez. I used the thighs in this recipe because the breasts dry out quite and are no longer "PouchFriendly". :o) We can eat white meat, and that is my normal choice for most dishes.
PouchFriendly 2 years ago