NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken wing drumettes

1 tsp honey

1 tbsp coconut aminos

2 cloves garlic

1 tsp fresh ginger

0.5 cup shelled edamame

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and set a wire rack over a parchment-lined baking sheet.

• 2

  Pat the chicken drumettes completely dry with paper towels and season them evenly with sea salt and black pepper.

• 3

  Arrange the chicken on the wire rack and roast for 25 to 30 minutes, flipping once, until the skin is golden and crispy.

• 4

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

• 5

  Simmer the sauce for 4 to 5 minutes until it reduces into a thick, glossy glaze, then remove from the heat.

• 6

  Steam the broccoli florets and shelled edamame together in a steamer basket for about 5 minutes until they are tender-crisp.

• 7

  Toss the hot, crispy wings in a bowl with the honey-garlic glaze until well-coated and serve immediately alongside the steamed vegetables.