Chinese Peanut Wings
If you love Chinese barbecued spareribs, try making these.
- 1/4 cup soy sauce
- 3 tablespoons Splenda
- 3 tablespoons natural peanut butter
- 2 tablespoons dry sherry
- 1 tablespoon oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons Chinese Five Spice powder
- 1/4 teaspoon red pepper flakes (or more, if you want them hotter)
- 1 clove garlic, crushed
- 12 chicken wings or 24 drumettes
- Preheat the oven to 325°.
- Put the soy sauce, Splenda, peanut butter, sherry, oil, vinegar, spice powder, pepper flakes, and garlic in a blender or food processor, and blend well.
- If you have whole chicken wings and want to cut them into drumsticks, do it now. (This is a matter of preference and is not essential).
- Arrange the wings in a large baking pan, and pour the blended sauce over them, then turn them over to coat on all sides.
- Let them sit for at least half an hour (an hour is even better).
- Bake the wings for an hour, turning every 20 minutes during baking.
- When the wings are done, put them on a serving platter and scrape the sauce from the pan back into the blender or food processor. Blend again for just a moment to ma ke it smooth, and serve with the wings.
Yield: 24 pieces, each with 1 gram of carbohydrates, a trace of fiber, and 5 grams of protein.