¾ c. Coconut Aminos (make sure that you pick one that is low in sodium, like Coconut Secret Raw Organic Coconut Aminos)
½ tbsp. Granulated Garlic
½ tbsp. Granulated Onion
1 tsp. Ground Ginger
½ tsp. Red Pepper Flakes
1 tbsp Ground Black Pepper
Pinch Sea Salt (optional)
½ tsp Sesame seeds (optional)
Instructions
Optional: Using a sharp knife, cut through and remove the skin off each chicken wing.
In a small pot, mix the Coconut Aminos, garlic, onion, ginger, red pepper flakes, and pinch of sea salt.
Heat, mixing occasionally, for about one minute to dissolve the garlic and onion and to let the flavors absorb into the sauce.
Place the skinless wings into a large bowl, then toss with ground pepper.
Dump the sauce mixture over the wings and coat each wing well.
Place the bowl of wings in the refrigerator for at least 8 hours.
Preheat your oven to 375°.
Lightly coat a baking pan with cooking spray, and arrange the wings on it one inch apart.
Put in oven and bake for 20 minutes.
Using tongs, flip over each wing. Then cook for an additional 20 minutes.
Remove from oven and let wings cool for a minute.
The bottom of the baking pan will be coated with some of the sauce mixture - using tongs, remove the wings, but rub each side over the sauce mixture to coat the wing with extra flavor.
Place the wings into a glass container or bowl, and pour any left-over sauce/drippings from the pan on top of them.
Sprinkle with sesame seeds (optional).
Once cool enough to handle, serve yourself and enjoy!
Nutrition Information
Serving size: 1 wing Calories: 38.4 Fat: 3.2 g Carbohydrates: 1 g Sugar: 1.9 g Sodium: 181.2 mg Fiber: .2 Protein: 3.8 g
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/healthy-asian-chicken-wings/