NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken wings

0.25 cup shelled edamame

0.5 tbsp honey

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken wings completely dry with paper towels to ensure the skin becomes extra crispy during roasting.

• 3

  Toss the wings with sea salt and black pepper, then spread them in a single layer on the prepared baking sheet.

• 4

  Roast the wings for 30 minutes, flipping them halfway through, until they are golden brown and the skin is crackling.

• 5

  While the wings roast, combine the honey, coconut aminos, minced garlic, and grated ginger in a small saucepan over medium heat.

• 6

  Simmer the sauce for about 5 minutes, stirring frequently, until it reduces into a thick and sticky glaze.

• 7

  Steam the shelled edamame in a small pot with a splash of water for 4 to 5 minutes until tender and bright green.

• 8

  Place the roasted wings in a large bowl, pour the warm honey-garlic glaze over them, and toss until every wing is thoroughly coated.

• 9

  Transfer the sticky wings to a plate, sprinkle with sesame seeds for a light crunch, and serve alongside the steamed edamame.