Chinese · Dinner
Crispy Fried Chicken Wings (GLP-1)
Chicken wings dredged in cornstarch and air-fried until crisp, then tossed in a garlic-ginger soy glaze with sesame seeds and scallion. Served with steamed edamame for added fibre and protein, keeping portions modest and easy to digest.
$4
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
360Calories
35.1gProtein
11.2gFat
18.2gCarbs
6.8gSugar
5.4gFiber
950mgSodium
154mgChol
2.8gSat Fat
480mgPotassium
85mgCalcium
2.3mgIron
0.5mcgVitamin B12
5mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat wings dry, season with salt and pepper, then toss in cornstarch until evenly coated on all sides.
2
Fry
Arrange wings in air fryer basket and cook at 400°F (200°C) for 18 minutes, flipping halfway, until skin is deep golden and crispy.
3
Saute
Warm sesame oil in a small pan over medium heat, add minced garlic and grated ginger, cook 30 seconds until fragrant.
4
Reduce
Stir in soy sauce, rice vinegar, and honey, simmer over medium-low heat for 2 minutes until sauce thickens and coats a spoon. Toss hot wings in glaze quickly, then plate beside warmed edamame. Scatter scallion and sesame seeds over wings and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, bone-in chicken-wing
- 2 tbsp2 tbsp cornstarch
- 2 tsp2 tsp sesame-oil
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp rice-vinegar
- 2 tsp2 tsp honey
- 2/3 cup110g edamame
- 22 scallion
- 2 tsp2 tsp sesame-seeds
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
