Truth be told, I wanted this to come out for super bowl weekend… and it’s 4 months late. We don’t need to talk about that though.
All these wings came out great, just a few notes for anyone reading.
- The sugar replacement I used (brown sugar swerve) crystallized after cooling. I think using liquid stevia instead will avoid that problem.
- I could have timed it better, putting the chicken wings first, before prepping for the sauces. Reheating the lemon pepper sauce caused the butter to break instead of emulsifying.
Wings:
I seasoned all the wings the same except the oil. Avocado oil or butter will work fine for both. Chili oil was more of an experiment on my part, so I won’t include it in the recipe.
What I used:
- Salt, pepper, garlic powder, onion powder, baking powder (1 tsp)
- Butter or avocado oil
What I did:
Seasoned the wings with the salt, pepper, garlic powder and onion powder. As well as coating the wings with a teaspoon of baking powder.
Placed the wings on a rack and cooked them in an oven preheated to 425° for about 40 minutes.
Soy-garlic: (measurements are for 5 combined wings)
What I used:
- Sesame oil (tbsp – or any cooking oil)
- Crushed garlic (5 cloves)
- Grated ginger (about an inch… sorry, I know that’s not a real measurement)
- Soy sauce (1/4 cup)
- Water (1/2 cup)
- Sesame seeds (optional – for garnish, toasted is better)
What I did:
At a low heat, I began with the sesame oil in a small saucepan. Then added in the garlic and ginger. This step is not to sauté or fry the garlic or ginger, but to infuse the oil with that flavor.
After about 5 minutes, I added in the soy sauce and water. For those capable of having more sodium, you can use more soy sauce than water.
Then I let this reduce over medium heat, until the sauce thickened up (about 15-20 minutes).
When the wings were ready, tossed the wings in the sauce and topped with a few sesame seeds.
Sweet chili:
What I used:
- Water (1 cup)
- Brown sugar Swerve (1/4 cup or equivalent liquid stevia)
- Chili garlic sauce (tbsp – depending on your heat tolerance)
- Rice Vinegar (1 tbsp)
- Red pepper flakes (optional – for garnish)
What I did:
Brought the water to a boil, then added the Swerve.
After allowing the sweetener to completely dissolve, added in the chili garlic sauce and rice vinegar.
Then over medium heat allowed the sauce to reduce down.
When the wings were ready, tossed the wings in the sauce and topped with some red pepper flakes.
Lemon pepper:
What I used:
- Water (1/4 cup)
- Butter (1/2 stick or 1/4 cup)
- Lemon zest (1 lemon)
- Juice of ½ a lemon
- Lemon pepper seasoning (1 tbsp – store bought)
What I did:
First brought the water to a simmer and melted the butter 1 tablespoon at a time. Using a whisk to help emulsify the butter.
Once all the butter is melted, I squeezed in the juice of ½ a lemon.
I then added in 1 tablespoon of lemon pepper seasoning. You can make your own buy mixing lemon zest and black pepper.
Continuously whisking it all together, until the wings were ready. Then tossed them in the sauce and topped them with lemon zest.
