YIELD: 6 TOTAL TIME: 50 MINUTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE
A big part of my love for Buffalo wings is certainly the flavor—but I am also just a huge fan of wings. I like the eating process. In an effort to come up with other flavors, simply so I had more wings to eat, I tinkered in the kitchen and came up with these Sriracha teriyaki drumsticks. Let’s face it. Sriracha is probably the best hot sauce on the market. And I find it hard to get enough Asian food in my diet, so I went for the teriyaki, too. I made my first batch of these with wingettes and drumettes. Tasty. But I wanted more. So I went back to the grocery store and bought large drumsticks. I drowned them in my marinade, and air-fried them up. They made me so happy. It’s a lot of chicken, and these will fill you up, especially when done as drumsticks.
¼ cup green onions, cut into thin rounds, plus more for garnish ¼ cup teriyaki sauce 1 tablespoon Sriracha chili sauce ½ teaspoon black pepper 1½ teaspoons honey 2 teaspoons sesame oil ½ teaspoon red pepper flakes Brown rice flour, for dredging Shredded carrots, for serving 6 large chicken drumsticks (you can always use 12 drumettes instead) Whisk together the green onions, teriyaki sauce, Sriracha chili sauce, black pepper, honey, sesame oil, and red pepper flakes in a mixing bowl. Place the flour in a shallow bowl. Dredge the drumsticks (skin on or off, your call) in the flour, coating the entire piece of chicken in an even, thin layer of flour. Then dunk the drumsticks in the sauce, coating well. Place all the drumsticks in an air fryer at 390 degrees for 10 minutes. Alternatively, bake in a preheated 425-degree oven on a lightly greased, foil-lined baking sheet for 20 minutes, and then flip. Bake for another 25 minutes, checking to ensure the chicken is cooked through. Place the drumsticks atop a bed of shredded carrots. Top with additional green onion slices and serve. NUTRITION PER SERVING: CALORIES: 333, FAT: 14G, SATURATED FAT 3G, CHOLESTEROL: 139MG, SODIUM: 424MG, CARBOHYDRATES: 26G, FIBER: 2G, SUGARS: 5G, PROTEIN: 27G
1 teaspoon salt ½ teaspoon ground
black pepper ½ teaspoon ground allspice 1½ pounds ground pork 1 ripe mango 4 scallions 1 tablespoon coconut aminos 1 head butter or Boston
lettuce JANUARY - FEBRUARY 2017