Chinese Sticky Wings Recipe - Low Carb & Healthy
- 3 pounds (1.4 kg) chicken wings
- cup (60 ml) dry sherry
- cup (60 ml) soy sauce
- cup (60 ml) sugar-free imitation honey
- 1 tablespoon (6 g) grated ginger root
- 1 clove garlic
- teaspoon chili garlic paste
Cut your wings into "drummettes" if they are whole.
Put your wings in a big resealable plastic bag.
Mix together everything else, reserving some marinade for basting, and pour the rest into the bag.
Seal the bag, pressing out the air as you go.
Turn the bag a few times to coat the wings and throw it in the fridge for a few hours (a whole day is brilliant).
Preheat oven to 375F (190C, or gas mark 5).
Pull out the bag, pour off the marinade, and arrange the wings in a shallow baking pan.
Give them a good hour in the oven, basting every 15 minutes with the reserved marinade.
Use a clean utensil each time you baste.
Serve with plenty of napkins!
About 28 pieces
Each with 5 g protein; trace carbohydrate; trace dietary fiber; 0 usable carb. Carb count does not include polyols in the sugar-free imitation honey.