NUTRITION

SERVINGS

INGREDIENTS

6.5 oz chicken wing drumettes

0.5 tsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp raw honey

1 tbsp coconut aminos

2 cloves garlic

1 tsp fresh ginger

0.5 tsp toasted sesame seeds

1 tbsp green onions

1.5 cups broccoli florets

PREPARATION

• 1

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

• 2

  Pat the chicken wing drumettes thoroughly dry with paper towels to ensure the skin becomes crispy during roasting.

• 3

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

• 4

  Place a wire cooling rack over the baking sheet and arrange the wings in a single layer; roast for 35-40 minutes until golden and crispy.

• 5

  While the wings roast, mince the garlic and grate the fresh ginger.

• 6

  In a small saucepan over low heat, combine the raw honey, coconut aminos, minced garlic, and grated ginger.

• 7

  Simmer the sauce for 4-5 minutes, stirring occasionally, until it reduces slightly and becomes a thick, glossy glaze.

• 8

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

• 9

  Once the wings are finished, transfer them to a clean bowl and pour the warm honey-garlic glaze over them, tossing to coat every piece.

• 10

  Serve the glazed wings immediately alongside the steamed broccoli, garnishing with toasted sesame seeds and sliced green onions.