Now that the hustle and bustle of Christmas is over I’m starting to prepare for New Years Eve. I wanted some easy party foods that would be great to feed a crowd. I remembered my Chicken Teriyaki Meatballs and how delicious they were so I decided to pair that sauce with chicken wings. The crispy crunchy wings go perfectly with the sweet and savory teriyaki sauce.
2-3 Tbsp oil
Salt, to taste
Black pepper, to taste
6 Tbsp coconut aminos (a soy free version of soy sauce)
2 Tbsp equivalent sweetener (I used Swerve)
2 tsp ground ginger
1 tsp garlic powder
1/2 cup chicken broth
Set the oven broiler on high. Toss the chicken wings in the oil, salt, and pepper (to taste). Place the chicken skin side down onto a foil lined baking sheet. Broil for 10 minutes and then flip the wings and broil for another 20-25 minutes or until golden brown and cooked through.
With about 10-15 minutes left of cooking time, combine the remaining ingredients in a sauce pan over medium high heat. Bring the mixture to a boil and allow to boil for 5-7 minutes (stirring occasionally) or until the mixture has reduced and thickened. Remove from heat.Once the wings have cooked place them in a large bowl and pour the sauce over the wings. Toss to coat.Net Carb Count*:
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