NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken wings

0.25 tbsp Honey

1 tbsp Coconut aminos

0.25 tsp Toasted sesame oil

3 cloves Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil spray

1 cup Cucumber

0.25 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper, then place a wire cooling rack on top.

• 2

  Pat the chicken wings thoroughly dry with paper towels to remove all surface moisture, which is the secret to achieving maximum crispiness without frying.

• 3

  Lightly mist the wire rack with avocado oil spray and arrange the wings in a single layer, ensuring they are not touching so air can circulate.

• 4

  Season the wings evenly with sea salt and black pepper before roasting in the oven for 35 to 40 minutes, flipping halfway through until the skin is golden brown.

• 5

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

• 6

  Simmer the sauce gently for 4 to 6 minutes, stirring frequently until the mixture reduces slightly and becomes a thick, glossy glaze.

• 7

  Transfer the hot, crispy wings into a large stainless steel bowl, pour the warm honey-garlic glaze over them, and toss immediately to coat every surface.

• 8

  Plate the wings and garnish with sesame seeds, serving them alongside the chilled cucumber slices to provide a clean, hydrating contrast to the savory glaze.