INGREDIENTS
1 1/2 kg
chicken wingettes (preferably higher-welfare or organic)
4 tbsp
coconut aminos
4 tbsp
xylitol (or Sukrin gold (and skip the molasses) and if paleo use honey)
1 tsp
blackstrap molasses (optional)
1 tbsp
freshly grated ginger
2
large cloves garlic (ran through a press or grated)
1 tbsp
sesame oil
2 tsp
rice vinegar (to taste)
cayenne pepper
1/2 tsp
arrowroot starch (or 1/4 teaspoon glucomannan powder for glaze)
1 1/2 tbsp
sesame seeds (lightly toasted)
1
scallions (finely chopped)