NUTRITION

SERVINGS

INGREDIENTS

6.25 oz Chicken wings

0.5 tbsp Honey

2 tbsp Coconut aminos

0.5 tsp Sesame oil

1 tsp Arrowroot starch

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

1 cup Cucumber

0.5 tsp Toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper, placing a wire cooling rack on top.

• 2

  Pat the chicken wings thoroughly dry with paper towels to ensure maximum crispiness.

• 3

  In a large bowl, toss the wings with arrowroot starch, garlic powder, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While the wings bake, combine honey, coconut aminos, sesame oil, and apple cider vinegar in a small saucepan over medium heat.

• 6

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

• 7

  Remove the wings from the oven and immediately toss them in a clean bowl with the warm honey glaze.

• 8

  Slice the cucumber into thin rounds and serve alongside the wings, finishing the dish with a sprinkle of toasted sesame seeds.