I’m watching what I eat, so even though Superbowl Sunday is a “cheat day” for me, I still like to make things a little on the lighter side when I can control it. So when I saw Daphne Oz make these “Knock your socks off” baked asian wings on the Chew the other day, I knew I had to give it a shot.
I went ahead and lightened it up a bit further by using agave nectar. Here is my version:
- 2 t Cornstarch
- 1 T water
- 3 Cloves minced Garlic
- 3 Scallions, chopped (whites and greens separated)
- ½ c Agave nectar
- 1 T Sesame Oil
- 2 lb Frozen chicken wings and/or drumettes
- 2 T Coconut Oil
- 1 t Powdered ginger (or 1 T grated fresh Ginger if you have it)
- ¼ c Low sodium Soy Sauce
- Juice of 2 Limes
- 2 T Chili Flakes
- Preheat oven to 350 degrees.
- Place frozen chicken in a 9x13 dish, season with salt and pepper. Bake 20 minutes.
- Meanwhile, make a slurry by mixing cornstarch with a tablespoon of water and set aside.
- Heat coconut oil in a pan and saute garlic and scallion whites for 30 seconds.
- Add soy sauce, sesame oil, lime juice, agave and chili flakes.
- Whisk in the cornstarch slurry and bring to a boil
- Reduce heat to low and cook for 3-4 minutes until the sauce has thickened.
- Remove from heat and let the sauce cool.
- Remove chicken from oven and drain the liquid from the pan. Pour 75% of the sauce over the chicken and bake for another 20 minutes.
- Remove chicken from the oven, drizzle with remaining sauce and sprinkle scallion greens.
These were such a hit! I’m going to make them every year as an alternative to traditional wings.