RECIPE OF THE WEEK: Turkey Bacon Wrapped Asian Chicken Wings
Yes, you can have bacon. “Everything is better with bacon on it” at least thats what I hear a lot on the food network lol I’m personally not a fan. If you’re like me and don’t want bacon, (banish the thought) a little tip is that it tastes good without too the sauce is that good.
16 chicken wing drumettes, raw
1 tablespoon hoisin sauce
1 teaspoon Asian 5 spice powder
1 tablespoon tamari
2 tablespoons coconut sugar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 tablespoon coconut oil
8 ounces turkey bacon
Combine everything except the drumettes and turkey bacon in a large bowl mixing to combine. Add the drumettes, tossing to coat. Cover and marinade for at least one hour. After the chicken has marinated, cut the bacon strips in half, wrap one piece around each drumette, securing with a tooth pick. Put back in the marinade tossing to coat, marinade overnight.
Place chicken wings about 1 inch apart on a baking sheet covered with parchment paper to prevent sticking. Bake chicken in a 400 degree Fahrenheit oven for 45 minutes, turning half way. Serve wings hot.
Tip: Make extra sauce with the mixture above, cooking on the stove until it starts to bubble and thicken. Serve with wings on the side for dipping.
Find this recipe and more like it in my new book The Fit & Flavorful Kitchen Makeover at www.Fit-and-Flavorful.com