NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken wings

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 tbsp Honey

1.5 tbsp Coconut aminos

1 tsp Sesame oil

2 cloves Garlic

1 tsp Fresh ginger

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, placing a wire cooling rack on top to allow air circulation.

• 2

  Pat the chicken wings completely dry with paper towels; removing moisture is the secret to achieving a crispy skin without deep frying.

• 3

  In a large mixing bowl, toss the wings with arrowroot powder, sea salt, and black pepper until every piece is lightly and evenly coated.

• 4

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

• 5

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

• 6

  Simmer the sauce for 5-7 minutes, stirring occasionally, until it reduces slightly and becomes a thick, sticky glaze.

• 7

  Transfer the hot wings to a clean bowl, pour the warm honey-garlic glaze over them, and toss well to ensure each wing is fully submerged in flavor.

• 8

  Plate the wings and garnish with toasted sesame seeds and thinly sliced green onions for a fresh, vibrant finish.