Ingredients

The following ingredients have 4 Servings
  • 12 chicken wings skin on
  • 1/4 tsp sea salt
  • 1 Tbsp baking powder
  • 3 clove garlic minced
  • 1/2 tsp ginger (finely minced)
  • 1.5 Tbsp rice wine vinegar
  • 1.5 Tbsp powdered erythritol
  • 1/2 cup tamari (or soy sauce)

Instruction

  • Preheat oven to 250°F.
  • Place chicken in a gallon plastic baggie. If you go for a higher quality chicken wing you do not need to pat the wings dry. If you go the conventional chicken route they are sometimes pumped with water/broth and you need to pat them dry to help dry out and crisp up the skin.
  • Next add baking power and salt to baggie.
  • Seal baggie and shake until chicken is evenly coated.
  • Line a baking sheet with aluminum foil
  • Place a rack on top of the baking sheet (may want to oil the baking sheet to avoid chicken wings sticking)
  • Line chicken wings in a single layer on rack.
  • Cook at 250°F for 25 minutes
  • After 25 minutes increase temperature to 425°F and cook for about 50 minutes until wings turn golden brown.
  • Remove from oven.
  • To make the sauce, place all ingredients into a small bowl and mix until well combined. Let sit for ~5 minutes.
  • With a basting brush, apply sauce evenly to the wings.