NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken wingettes

1 tbsp Honey

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 tbsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

1.5 cups Broccoli florets

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, toss the wings with avocado oil, sea salt, and black pepper until evenly coated.

• 4

  Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.

• 5

  Roast for 30 to 35 minutes, flipping the wings halfway through, until they are golden brown and crisp.

• 6

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

• 7

  Simmer the sauce for 3 to 5 minutes, stirring frequently, until it thickens into a sticky glaze.

• 8

  Steam the broccoli florets in a steamer basket for 4 to 5 minutes until they are tender-crisp and vibrant green.

• 9

  Transfer the hot roasted wings to a clean bowl, pour the warm honey glaze over them, and toss to coat thoroughly.

• 10

  Garnish the wings with sesame seeds and serve immediately alongside the steamed broccoli.