DIRECTIONS:
TERIYAKI SAUCE
Step 1
In a medium saucepan over medium heat, combine soy sauce or coconut aminos, water, vinegar, garlic, ginger, and hot sauce. Bring to a boil and then reduce heat and simmer 5 minutes.
Step 2
Remove from heat and whisk in confectioner’s Swerve. Sprinkle surface with xanthan gum and whisk briskly to combine. Let cool.
WINGS
Step 1
Preheat oven to 250F and line a baking sheet with foil. Set a wire baking rack over the sheet and grease lightly.
Step 2
Pat chicken wings very dry and place in a ziploc bag. Add baking powder, seal and shake until wings are well coated. Arrange wings on prepared baking rack.
Step 3
Bake 30 minutes, then increase oven temperature to 425F and bake another 20 minutes.
Step 4
Remove and brush both sides of wings with about half of the teriyaki sauce, then return to oven and bake another 10 to 20 minutes.
Step 5
Remove from oven and toss or brush with remaining sauce. Sprinkle with sesame seeds and serve hot.
Makes 3 lbs of wings. About 6 servings as an appetizer.