Over Baked Teriyaki Wings

  • 1/2 cup grass fed butter
  • 2 teaspoons stevia
  • 1/2 cup red wine (optional)
  • 1/2 cup Bragg’s Liquid Coconut Aminos
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 cup  hot sauce (adjust to your taste)
  • 4-5 pounds organic chicken wings (tips cut then separated into “drumstick” and “wing”)
  • 2 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons garlic powder

How to Make

1. Preheat oven to 350° F.

2. Melt butter in a small-medium saucepan over medium heat.  Add the stevia, wine, tamari, lemon juice, Dijon mustard, hot sauce, salt ,pepper, and garlic powder and mix.  In a large bowl, mix the chicken wings with the sauce

3. Arrange chicken wings on a large baking sheet lined with parchment paper.

4. Bake wings at 350° F for 35-40 minutes or until chicken is done. For even more tender wings with a further reduced sauce, reduce heat to 250° F and continue cooking for 3-4 hours, flipping about every 30 minutes.