Bacon Wrapped Asian Chicken Wings
This chicken wing recipe takes an appetizer powerhouse and brings it to the center of the plate as a flavor-packed entrée.
Ingredients
| 1 tablespoon | Hoisin Sauce |
| 1 teaspoon | 5 Spice Powder |
| 1 tablespoon | Gluten Free Soy Sauce (tamari) |
| 2 tablespoons | Granulated Sugar Substitute |
| 1 teaspoon | Sesame Oil |
| 1/2 teaspoon | Red Pepper Flakes |
| 1 tablespoon | Coconut Oil |
| 16 | Raw Chicken Wing Drumettes |
| 1 (8 oz) package | Bacon |
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Directions
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Combine the Hoisin sauce, 5 spice powder, gluten free soy sauce, sweetener, sesame oil, red pepper flakes, and coconut oil in a medium bowl. Add the chicken wing drumettes and toss to coat. Marinate in the refrigerator for at least one hour.
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Open the package of bacon and cut the pieces in half. Wrap one half piece of bacon around each drumette and secure it with a toothpick through the fat end. Add the bacon-wrapped wings back to the marinade and toss to coat. Marinate in the refrigerator for at least one more hour or overnight.
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To bake: Place the chicken about one inch apart in a single layer on a cookie sheet. Bake at 400° for 45 minutes.
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To fry: Heat oil to 375° and fry chicken in batches – careful not to overcrowd the pan. Fry for about 4 – 6 minutes depending on the size of the wings – or until the meat is no longer pink near the bone. Serve hot with additional sauce if desired.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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