3 tablespoons (44.4 mL) Splenda® Monk Fruit Sweetener
4 teaspoons (19.7 ml) low-sodium soy sauce
1 teaspoon (4.9 ml) fresh grated ginger
1 teaspoon (4.9 ml) grated garlic
2 tablespoons (29.6 mL) olive oil
2 teaspoons (9.9 ml) sesame oil
2 teaspoons (9.9 ml) rice wine vinegar
Optional toppings:
Sliced scallions
Toasted sesame seeds
Nutrition Info Per Serving
Serving Size: 2 wings
Calories
130
Total Fat
10g
Saturated Fat
2g
Cholesterol
55mg
Sodium
440mg
Total Carbs
4g
Dietary Fiber
0g
Sugars
0g
Added Sugars
0g
Protein
9g
Instructions
Preheat oven to 250°F (121°C) .
Line a rimmed baking sheet with parchment paper and place an oven-safe rack on top. Generously coat the rack with non-stick cooking spray.
Dry wings thoroughly with paper towels. Toss them with baking powder and salt in a large bowl, making sure each wing is lightly coated.
Place wings onto the rack in a single layer. Cook for 30 minutes. Leaving the oven door closed, increase heat to 425°F (218°C) . Continue to cook until wings are light brown and crispy, about 45 more minutes.
While the wings are cooking, whisk together all ingredients for the Asian Sauce in a small bowl.
Remove wings from oven and toss in sauce (or brush each wing with sauce). Put on a serving platter and sprinkle with chopped scallions and toasted sesame seeds if desired.
Note
Recipe can be easily doubled for a delicious party night snack.
Add a pinch of ground cayenne pepper for an added kick of spicy heat.
Asian Sauce is delicious brushed onto any chicken – boneless, bone-in, baked or grilled!