CHINESE CHICKEN WINGS
Healthy Carb Cookbook For Dummies® by Jan McCracken
These wings are a special treat. One-and-a-half pounds makes 8 servings, so the size of the wings will depend on how many are in a serving. Although honey isn't on the low-carb list, I've left it in this recipe because it makes the sauce so sweet and the wings taste great. However, if you want to substitute sugar-free maple syrup, please do so.
Preparation time: 30 minutes
Refrigeration time: 4 hours
Cooking time: 30 minutes
Yield: 8 servings
1½ pounds chicken wings
1 tablespoon light olive oil
1/4 cup soy sauce
1/3 cup pineapple juice
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon finely minced fresh gingerroot
2 tablespoons water
1. Using a 9-x-l 3-inch baking pan, place the wings side by side, forming only one layer.
2. In a small bowl, combine the olive oil, soy sauce, pineapple juice, honey, garlic, gingerroot, and water and pour over the chicken wings. Toss to coat the wings evenly. (If you prefer to use a large zipper-type plastic bag to coat the wings, please do so.) Cover tightly and refrigerate for about 4 hours.
3. Preheat the oven to 350 degrees. Drain the marinade from the wings. Bake the wings for about 30 minutes, or until browned.
4. Serve with warm, wet towels so you can eat the wings with your fingers. Yum.
Per serving: Calories 128 (From Fat 73); Fat 8g (Saturated 2g); Cholesterol 28mg; Sodium 487rng; Carbohydrate 3g; Dietary Fiber 0g (Net Carbohydrate 3g), Protein 10g.