Sticky Chinese Chicken Wings with Jaca

Irresistibly sticky, sweet-savory Chinese chicken wings baked until golden and caramelized — made with Jaca (allulose) instead of brown sugar for all the addictive glaze with zero glycemic impact.

Adapted from RecipeTinEats

Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 6

Ingredients:

• 3 lbs chicken wings, cut into drumettes and wingettes
• ½ teaspoon toasted sesame oil
• 2 tablespoons lemon juice
• 2 tablespoons Chinese cooking wine (Shaoxing) — substitute mirin or dry sherry
• 2 tablespoons soy sauce
• ¼ cup Jaca sugar (replaces 2 tbsp brown sugar at 2x ratio)
• 1½ tablespoons hoisin sauce
• 1½ tablespoons oyster sauce
• ¼ cup ketchup
• 1 tablespoon chili garlic sauce or sambal oelek (adjust to taste)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• ½ teaspoon five spice powder
• Sliced scallions, sesame seeds, and fresh cilantro for garnish

Instructions:

— In a large bowl, whisk together the sesame oil, lemon juice, Shaoxing wine, soy sauce, Jaca sugar, hoisin sauce, oyster sauce, ketchup, chili garlic sauce, minced garlic, grated ginger, and five spice powder until the Jaca sugar dissolves.

— Add the chicken wings and toss well to coat. Let marinate for 10–15 minutes (do not marinate longer than 1 hour).

— Preheat your oven to 350°F. Line a large baking sheet with foil, then top with parchment paper.

— Shake excess marinade off each wing (reserve the marinade!) and spread on the prepared baking sheet.

— Bake for 45–50 minutes, basting with reserved marinade and pan juices at 25 minutes and again at 35 minutes.

— Wings are done when the meat pulls easily off the bone, edges are charring, and they're a gorgeous sticky, dark golden color.

— Garnish with sliced scallions, sesame seeds, fresh cilantro, and sliced fresh chili if you like heat.

— Serve immediately with plenty of napkins!

This is a Jaca-adjusted healthier version — all the sticky, caramelized sweetness with zero glycemic impact from the sugar.