12 chicken wings (skin removed)
3 Tablespoons low sodium soy sauce
1/2 cup pineapple juice (can use canned from pineapple in water)
1/4 teaspoon sesame oil
1/4 teaspoon ground ginger
2 teaspoons sesame seeds
1 pineapple ring, chopped
5 grinds of black pepper
1/2 teaspoon salt
1/2 Tablespoon corn starch
2 Tablespoons water
Preheat oven to 400 degrees. On a baking sheet lined with Silpat or parchment, place wings and sprinkle with salt, pepper, and ginger. Bake 45 minutes, until internal temperature of chicken 165 degrees F. While wings are baking, add pineapple juice, soy sauce, and sesame oil to a small saucepan on medium heat and bring to a bubble. In a separate small bowl, stir cornstarch and water together, then whisk into bubbling sauce. Turn sauce down to low and allow to simmer for 3 minutes, occasionally whisking.
Remove wings from oven and place in a stainless steel bowl. Pour sauce mixture over wings and use tongs to mix them around. Sprinkle with chopped pineapple and sesame seeds.
Servings: 4 (Serving size is 3 wings) * Calories Per Serving: 168 * Fat: 6.2 g * Carb: 6.8 g * Fiber 0.4 * Protein: 20.3 g * Sugar: 3.6 g * Sodium: 799 mg * Cholesterol: 54 mg