Hands-On Time: 10 minutes
Total Time: 1 hour 25 minutes
It’s that time of year again!
It doesn’t matter if you’re tailgating, picnicking in the park or watching the game in front of the TV at home, you gotta have some of these sweet, spicy, sticky chicken wings!
These wings have a deep spicy flavor with just the right amount of sweet.
They are perfect dipped in sour cream and you can add extra chili if you like them hotter, and maybe a scattering of cilantro to boost the Asian flavors.
Servings: 4 servings
Total Carbs: 25.7g
Net carbs: 5.5g
2 pounds of chicken wings
1 tablespoon of sesame oil
2 tablespoons of coconut aminos
1 tablespoon of fresh minced ginger
2 cloves of garlic, chopped finely
1/3 cup Sukrin Fiber Syrup Gold
2-4 tablespoons of Sriracha, depending on your heat tolerance
Place all of the ingredients, except the chicken, into a large bowl and whisk well.
Reserve 1⁄4 cup of marinade and then place the chicken wings into the marinade, tossing them until well coated.
Cover and place in the fridge for 30 minutes.
Pre-heat oven to 350° F
Lay the chicken out in single layers on lined baking trays and bake for 40 minutes, brush with reserved marinade after 20 minutes.
Serve hot or cold.
Store, in an airtight container, in the fridge for up to one week
This recipe was created for LeGaia by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.