• 3 pounds chicken wings (have your butcher clip off the tips or cut or chop them off yourself)
• 2 Tbsp. grape seed oil or canola oil
• 1/2 cup low-sodium soy sauce
• 2 Tbsp. Sriracha sauce (a hot chili paste found in the Asian section of your market or specialty market)
• 1 cup agave syrup
• 1 tsp. garlic powder
• 3 Tbsp. lemon juice
• 2 tsp. sesame seeds

Preheat oven to 400°.

Rub the chicken wings with oil. Line up wings in a baking pan and bake for 15 minutes;.

Combine the next 4 ingredients in a bowl and whisk together. Pour over the wings.

Lower the heat to 375° and bake uncovered for an hour, or until the sauce has become thick and has caramelized and is able to make a coating over the wings. The color should be a deep golden brown.

Remove from oven and let cool for 10 minutes. Arrange the wings on a platter. Squeeze the lemon juice over the top and sprinkle with sesame seeds. Serve immediately.

Note: This recipe has a desirable low-glycemic index. This means that when consumed, it won't cause a sharp rise or fall in blood sugar.