NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken wings

0.5 tbsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp honey

1 tbsp tamari

0.5 tsp toasted sesame oil

2 cloves garlic

1 tsp fresh ginger

1 tsp rice vinegar

0.5 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken wings thoroughly dry with paper towels; removing all surface moisture is the secret to achieving a crispy skin without deep-frying.

• 3

  In a large mixing bowl, toss the wings with arrowroot powder, sea salt, and black pepper until each piece is lightly and evenly coated.

• 4

  Arrange the wings on the prepared baking sheet in a single layer, ensuring they do not touch to allow for proper air circulation and even browning.

• 5

  Bake for 35 to 40 minutes, turning the wings over halfway through, until they are deeply golden and the skin is crackling.

• 6

  While the wings are roasting, combine the honey, tamari, toasted sesame oil, minced garlic, grated ginger, and rice vinegar in a small saucepan over medium-low heat.

• 7

  Simmer the sauce for 3 to 5 minutes, stirring occasionally, until it reduces slightly and becomes a thick, glossy glaze.

• 8

  Transfer the hot, crispy wings to a clean bowl, pour the warm glaze over them, and toss until every wing is perfectly coated.

• 9

  Plate the wings immediately and garnish with sesame seeds and sliced green onions for a fresh, colorful finish.