- 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.