Based on this recipe. Sriracha is relatively high in sugar – 1 g/tsp, so 24 g for the 1/2 cup in this recipe. But it’s spread across 3 lbs of wings.

I’m sure that deep frying the wings in duck fat gives great results, but I was quite happy with the bit of browning and crispness from the broiling at the end.

3 pounds Chicken Wings
1/2 cup Cilantro Leaves
juice of 1/2 lemon

For the Marinade:
1 tablespoon Kosher Salt
1 drop sucralose
1 tablespoon Smoked Paprika
juice of 1/2 lemon
1/2 cup Olive Oil
For the Wing Sauce:
1/2 cup Sriracha
1 tablespoon Apple Cider Vinegar
6 drops sucralose
3 tablespoons Unsalted Butter
salt to taste
step-by-step directions
For the Marinade: Combine the kosher salt, sucralose, paprika, lime juice, and olive oil. Add the chicken wings and toss to coat. Place the wings in a gallon sized bag and marinate for 1 to 2 hours.
Preheat your oven to 400. After the wings have marinated, arrange them on a silpat-lined baking tray with any liquid remaining from the marinade. Bake for 15 minutes. Flip the wings and bake for 10 minutes more. Turn the oven to broil and broil for 3 minutes. Flip the wings and broil for 3 minutes more.
For the Wing Sauce: Meanwhile, make the wing sauce by placing a medium saucepan over medium heat. Add all of the ingredients and whisk occasionally until the butter has melted then taste and season with salt. Set aside.

Using tongs, move the wings to the pot containing the sauce. Add the lemon juice and cilantro and toss. Serve.

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