NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken wings

0.5 tbsp Honey

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

1 cup Cucumber

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and place a wire rack over a large baking sheet to ensure maximum airflow and crispiness.

• 2

  Pat the chicken wings thoroughly dry with paper towels; removing moisture is the secret to achieving that perfect golden-brown skin.

• 3

  In a large mixing bowl, toss the wings with sea salt, black pepper, and arrowroot powder 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 fully cooked.

• 5

  While the wings roast, prepare the glaze by combining the honey, coconut aminos, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan.

• 6

  Simmer the sauce over medium-low heat for 3-5 minutes, stirring frequently, until it reduces into a thick, glossy, and sticky glaze.

• 7

  Remove the wings from the oven and transfer them to a clean bowl, then pour the warm glaze over them and toss gently to coat every surface.

• 8

  Slice the cucumber into rounds and serve them alongside the hot, sticky wings for a cooling, high-volume side that balances the meal perfectly.