- 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.