2 lbs wingettes or drumettes
White whole wheat flour or garbanzo bean flour for coating wings
Coconut oil to be 1-inch deep in frying pan
1 cup lite soy sauce
1/4 cup Splenda Brown Sugar Blend
3 garlic cloves, minced
1 tbsp sesame oil
2 tbsp sesame seeds
4 green onions, chopped
The night before serving coat the wings, lightly in the flour. Place wings in a paper bag and store overnight in the refrigerator.
Heat oil in a frying pan; add wingettes to hot oil and fry until lightly brown. All to cool to room temperature.
Meanwhile, mix soy sauce, Splenda, garlic, sesame oil, sesame seeds and onions together in a bowl. Dip the wings in the sauce and place on a cookie sheet that has sides. Place in oven for 5 to 10 minutes, just long enough to reheat wings and set sauce.
Coconut oil to be 1-inch deep in frying pan
1 cup lite soy sauce
1/4 cup Splenda Brown Sugar Blend
3 garlic cloves, minced
1 tbsp sesame oil
2 tbsp sesame seeds
4 green onions, chopped
The night before serving coat the wings, lightly in the flour. Place wings in a paper bag and store overnight in the refrigerator.
Heat oil in a frying pan; add wingettes to hot oil and fry until lightly brown. All to cool to room temperature.
Meanwhile, mix soy sauce, Splenda, garlic, sesame oil, sesame seeds and onions together in a bowl. Dip the wings in the sauce and place on a cookie sheet that has sides. Place in oven for 5 to 10 minutes, just long enough to reheat wings and set sauce.
This is a file photo.
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