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Recipe Category: Chinese
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Ingredients
- 1/4 cup (60 ml) soy sauce
- 3 tablespoons (4.5 g) Splenda
- 3 tablespoons (48 g) natural peanut butter
- 2 tablespoons (30 ml) dry sherry
- 1 tablespoon (15 ml) oil
- 1 tablespoon (15 ml) apple cider vinegar
- 2 teaspoons Chinese Five Spice powder
- 1/4 teaspoon red pepper flakes (or more, if you want them hotter)
- 1 clove garlic, crushed
- 12 chicken wings or 24 drumettes
Method
- Preheat the oven to 325°F (170°C, or gas mark 3)
- Put the soy sauce, Splenda, peanut butter, sherry, oil, vinegar, spice powder, pepper flakes, and garlic in a blender or food processor and blend well
- If you have whole chicken wings and want to cut them into drumettes, do it now
- Arrange the wings in a large baking pan, pour the blended sauce over them, and then turn them over to coat on all sides
- Let them sit for at least half an hour (an hour is even better)
- Bake the wings for an hour, turning every 20 minutes during baking
- When the wings are done, put them on a serving platter and scrape the sauce from the pan back into the blender or food processor
- Blend again for just a moment to make it smooth and serve with the wings
Makes 24 pieces
- Each with 1 gram of carbohydrates, a trace of fiber, and 5 grams of protein
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