NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken wings

0.5 tbsp honey

1 tbsp tamari

0.5 tsp toasted sesame oil

2 cloves garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1.5 cups broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Place the wings in a bowl and toss with the sea salt and black pepper until evenly coated.

• 4

  Arrange the wings in a single layer on the baking sheet, ensuring they aren't touching so the air can circulate freely.

• 5

  Roast for 35-40 minutes, flipping the wings halfway through, until they are golden brown and the skin is crisp.

• 6

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

• 7

  Whisk the sauce constantly for 3-5 minutes until it simmers and thickens into a glossy, syrupy glaze.

• 8

  Steam the broccoli florets for 4-6 minutes until they reach a vibrant green color and are tender when pierced with a fork.

• 9

  Transfer the hot roasted wings to a large bowl, pour the honey-garlic glaze over them, and toss until every wing is perfectly coated.

• 10

  Plate the wings alongside the steamed broccoli and garnish with sesame seeds for a final touch of crunch.