Ingredients
½ kg chicken wings
½ tbsp extra virgin olive oil
⅛ tsp salt
⅛ tsp black pepper
½ cup water
6 tbsp soy sauce
2 tbsp xylitol
1 tsp garlic powder
Preparation
Preheat the oven to 260 degrees C (500 degrees F) and position rack in the centre. Line a baking sheet with parchment paper.
Place the chicken wings on the baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Spread out in a single layer.
Place in the oven and bake, flipping halfway through cooking time, until cooked through. This takes 15 to 20 minutes.
In a small bowl, prepare the ranch dip by mixing together lemon juice, mayo, onion powder, garlic powder, dill, salt, and pepper. Place in the fridge to chill.
Wash and dry the carrots, celery, and cucumber. Peel carrots, trim ends, and cut into sticks. Trim ends and cut celery into sticks. Cut cucumber into sticks.
Peel and mince or grate the ginger.
In a small saucepan, prepare the teriyaki sauce by combining water, soy sauce, xylitol, ginger, and garlic powder. Bring to a boil and allow to boil until the mixture has reduced and thickened. Remove from heat.
Once the wings are cooked, transfer them to a bowl and pour the teriyaki sauce over top; toss to coat. Enjoy!
