Teriaki Wings

Teryaki Wings

Per 2 lbs. of wings:

1/4 c. Soy sauce
1/4 c. Rice wine vinegar
2 T. Splenda
1 clove Garlic, minced
1 t. Ginger
2 t. Sesame seeds
(to taste) Red pepper flakes

Mix all ingredients together and add to marinading container with chicken wings. Place in refrigerator at least 4 hours before cooking, up to 24 hours.

Place wings and marinade in a shallow baking dish and cook uncovered at 325 for an hour. Remove wings from marinade and refrigerate if not using immediately. Right before serving, broil (low setting) until nicely browned (time depends on your oven... keep an eye on 'em!).

2 portions, appx. 7-8 wings, 1 net carb.

Note: Since the marinade does not use real sugar, it doesn't get syrupy when it cooks. If you'd like a thicker sauce on the wings, add 1/2 t. ThickenThin to the marinade ingredients above.