This was one of the very first recipes I made (along with the no shell tacos), when I first started my new eating lifestyle. Both recipes were my staples and backups for when another recipe tasted bad to me.
This is a saucy recipe so if you’re more of a rub kinda person, check out the awesome smokey chicken wing recipe I posted. I like both, but truth be told, the rub one is my favorite. Nevertheless, don’t let that stop you from trying this!
Also, remember, parchment paper is your friend!!!! Who wants to scrub food crusted pans all evening? I sure don’t!
Oh, the original recipe for this was in the clinic’s cookbook…can’t forget to give credit where credit is due!
Fresh chicken wings (I use drummettes)
4 cloves garlic, minced
1/2 c onion, diced
1/2 (6 oz) can no salt tomato paste
1/2 c water
1/3 c apple cider vinegar
1 tsp cinnamon
1 tsp cayenne
1 tsp cumin
1 tbsp xylitol
1 tbsp ground mustard
1 tbsp paprika
2 tbsp crushed red pepper
1 tbsp Braggs
preheat oven to 350 degrees
Add all ingredients except chicken to a medium bowl and mix well.
Add chicken and coat well.
lay coated chicken on parchment paper covered cookie sheet
I like to spoon extra sauce over the chicken so it is well covered.
Bake for 30 mins, flip and bake for another 30 mins for a total of 1 hour.
Let cool slightly and serve with plenty of napkins