Tangy Baked Chicken Wings

Need a party food idea, but don’t want to overindulge in useless calories? Then don’t!! Although chicken wings are delicious and commonly served at game watching get-togethers, they are normally fried (a big no-no) and full of sugar! We have created a “healthier” recipe to impress your guests with. Serve these finger licking good wings with a hearty side of raw veggies and be guilt-free tomorrow!

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Tangy Baked Chicken Wings

Ingredients:

2 lb hormone free buffalo cut Chicken Wings
1/2 cup low sodium Soy Sauce
Juice of 1 lemon; 1 lime
1 tbs freshly grated Ginger Root
2-3 Scallions; sliced into rings and separated into whites and greens
1 tbs Sesame Oil
2 tbs minced Garlic
1/4 cup Honey
1 tbs Chili Flakes
1 tbs Corn Starch
3 tsp Warm Water; more as needed
Freshly ground Black Pepper
Dash Sea Salt
Coconut Oil

Season chicken wings with salt and pepper. Bake in PAM sprayed dish for 25 minutes @ 350.

Whisk together corn starch and warm water in a small bowl until it becomes a thick, milky consistency resembling Elmer’s glue. Set aside.

SautΓ© white scallions and garlic in coconut oil for 30 seconds over medium heat.

Mix together soy sauce, honey, citrus juice, sesame oil, and chili flakes and add to sautΓ© pan (with scallions/garlic). Bring to a light boil and reduce heat to simmer. Cook until slightly thick; approximately 3 minutes. Remove from heat and cool.

Once sauce reached room temperature, pour over pre-baked chicken wings and return to the oven for an additional 20 minutes; wings should be cooked through and sticky.

Garnish with green scallions and enjoy with your choice of chopped raw veggies (celery, carrots, cauliflower!) πŸ™‚

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