NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken wings

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp honey

1 tbsp coconut aminos

2 cloves garlic

1 tsp fresh ginger

1 cup cucumber

1 tbsp rice vinegar

PREPARATION

• 1

  Pat the chicken wings thoroughly dry with paper towels to ensure a crispy skin.

• 2

  Place the wings in a bowl and toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Arrange the wings in a single layer in the air fryer basket and cook at 400°F for 18-20 minutes, flipping halfway through.

• 4

  While wings cook, mince the garlic and grate the ginger.

• 5

  In a small saucepan over medium-low heat, combine honey, coconut aminos, garlic, and ginger, simmering for 3-4 minutes until the sauce thickens into a glaze.

• 6

  Slice the cucumber into thin rounds and toss with rice vinegar in a side bowl.

• 7

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

• 8

  Serve the sticky wings immediately alongside the chilled cucumber salad.