HAWAIIAN CHICKEN WINGS

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.

This is a file photo.