I’ve posted other wings recipes. This one is slightly different because it mixes a little tomato paste into the soy sauce substitute base along with some pureed garlic (find it in grocery store next to minced garlic in the Ethnic Foods aisle; Emperor’s Kitchen has an organic one). It also omits any coating, other than spices, on the wings themselves so no extra carbs from flour or breadcrumbs. Added to the delicious flavor and the fact that they take only a couple of minutes to prepare and a half hour to 40 minutes to bake, they can’t be beat!
In a gallon food storage bag combine:
up to 3 pounds split chicken wings
1 teaspoon paprika (sweet or smoked, whichever your family prefers)
1 teaspoon onion powder (NOT salt)
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper)
Press the air from the bag before sealing, seal the bag and then massage the spices into the wings. In a small bowl mix together:
1/4 cup soy sauce substitute (see recipe under sauces)
2 tablespoons honey
1 tablespoon tomato paste
1/2 teaspoon sesame oil*
1 teaspoon pureed garlic
1/8 teaspoon Garlic Chili Sauce (OPTIONAL)
Add half to two-thirds of the sauce to the bag and shake to coat all the wings. Place on a baking sheet lined with parchment paper (be sure there’s room between each wing) and bake at 400 degrees for 15-20 minutes. Remove and brush with the remaining sauce and turn the wings over so that they brown on both sides. Bake for another 15-20 minutes (depending on size, larger may need a few more minutes) and serve. Garnish with sesame seeds, sliced scallions or chopped parsley.
*TIP: This can be omitted for totally oil free wings. Pour your 1/2 teaspoon of sesame oil into the tablespoon (or quarter cup measure) that you’ll use for the honey and swish it around to coat. This will let the honey slip right out.
You can find the recipe for my Cole slaw under Soups and Salads.