NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken wings

0.5 tbsp honey

1 tbsp tamari

0.5 tsp toasted sesame oil

0.5 tsp sesame seeds

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby bok choy

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.

• 2

  Pat the chicken wings completely dry with paper towels to ensure a crispy skin, then season evenly with sea salt and black pepper.

• 3

  Arrange the wings in a single layer on the prepared baking sheet and roast for 35-40 minutes, flipping them halfway through, until they are golden brown and crispy.

• 4

  While the wings are roasting, finely mince the garlic and grate the fresh ginger.

• 5

  In a small saucepan over medium-low heat, combine the honey, tamari, toasted sesame oil, garlic, and ginger.

• 6

  Whisk the sauce constantly for 3-5 minutes until it reduces slightly and becomes a thick, glossy glaze.

• 7

  Prepare the baby bok choy by steaming it in a steamer basket for 3-4 minutes until the stalks are tender but still have a slight bite.

• 8

  Once the wings are finished roasting, transfer them to a large bowl, pour the warm honey glaze over them, and toss until every wing is thoroughly coated.

• 9

  Serve the sticky wings immediately alongside the steamed bok choy and garnish with a sprinkle of toasted sesame seeds.