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Chinese Peanut Wings


  • 12 wings or 24 “drummettes” (half chicken wings)
  • 1/4 cup soy sauce
  • 3 tablespoons Cookable sweetener, such as Splenda
  • 3 tablespoons natural peanut butter
  • 2 tablespoons dry sherry
  • 1 tablespoon peanut oil (another bland oil will do.)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Chinese Five Spice Powder (available in the Chinese food
  • section of big grocery stores)
  • 1/4 teaspoon red pepper flakes — more if you want them hot.
  • 1 clove garlic, smashed


Put everything but the wings in a blender or food processor, and blend

If you have whole chicken wings, and want to, you can cut them
into “drummettes” — if you do this, remember that those pointy tips
you’re cutting off make the best chicken broth in the world!

Arrange the wings in a large baking pan, and pour the sauce over them, then turn
them over to coat them on all sides.

Let them sit for at least a half an hour; an hour won’t hurt.

Then heat oven to 325 and bake wings for
an hour, turning twice (at 20 and 40 minutes) during baking.

When they’re done, put the wings on a serving platter, then scrape the sauce
from the pan back into the blender or food processor, and blend again
for just a moment to make it smooth, and serve with the wings.

There’s about 15 g. of usable carb in the whole recipe.

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