Ingredients: Serves 6
- 3 pounds of chicken wing
- 1 tsp. salt
- 1 ½ Tbsp. baking powder (not baking soda)
- ½ tsp. pepper
- Coconut spray
For Asian Sauce
Ingredients:
- ¼- ½ cup chopped spring onions (scallions)
- ¼ cup coconut amino acids
- 2 tbsp. low sodium gluten free tamari sauce
- ½ – ¾ cup Tabasco buffalo style chili (Sprouts) or sriracha
- 2 tablespoons rice vinegar
- 2 tablespoons coconut nectar
- 1 tablespoon sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- ½ tsp. of kefir lime powder (optional)
- ½ tsp. dried lemongrass (optional)
Preparation:
Preheat the oven to 120c (250f) line a baking tray with foil and place a rack on a baking trays spray with nonstick cooking coconut spray.
Dry the trimmed and prepared mini wings and drumettes with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine.
Place the chicken in a single layer on the rack. It’s fine for them to be touching. After 20 minutes, turn the drumettea over and cook for another 20 minutes. Turn the oven up to 220c (425f), turn the chicken over and place on a higher shelf in the oven for 20-30 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
Place all of the sauce ingredients into a saucepan, stir and bring to a boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will be super hot). Toss to combine, and then serve over a bed of shredded cabbage salad and top with chopped spring onions.