NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken wings

0.5 tbsp arrowroot starch

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp honey

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp rice vinegar

2 cloves garlic

0.5 tsp fresh ginger

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with a wire cooling rack to allow air to circulate for maximum crispiness.

• 2

  Pat the chicken wings completely dry with paper towels; removing moisture is the secret to getting that perfect golden skin.

• 3

  In a large bowl, toss the wings with arrowroot starch, sea salt, and black pepper until they are lightly and evenly coated.

• 4

  Arrange the wings in a single layer on the wire rack and bake for 35-40 minutes, flipping halfway through, until they are crispy and brown.

• 5

  While the wings bake, combine the honey, coconut aminos, sesame oil, rice vinegar, minced garlic, and grated ginger in a small saucepan.

• 6

  Simmer the sauce over medium-low heat for about 4-5 minutes until it reduces into a thick, glossy glaze.

• 7

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

• 8

  Garnish with thinly sliced green onions and serve immediately while the glaze is hot and sticky.