Here is a quick week-night thing to do in one pan. You can make the whole meal in under 30 minutes and cleanup is super easy too. The hoisin adds a little bit of sweetness but it is still pretty low in carbs. I usually serve this with some cauliflower rice and steam broccoli. Both of which can be made while the chicken is in the oven. I used chicken wings in this version but it’s perfectly fine to use chicken drumsticks or thighs for this recipe. I’ve done that many times. Just remember that it will take just a bit longer in the oven for those two cuts. Boneless/skinless chicken breast meat doesn’t really lend well to this recipe.
Ingredients
10 to 12 chicken wings
Seasoning sauce:
Salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp ground ginger powder
3 TBS soy sauce or coconut aminos
2 TBS Hoisin sauce (from the Asian market or use this paleo recipe from Nom Nom Paleo)
A few dashes of red pepper flakes (optional)
Directions
Preheat oven to 425 degrees.
Line a sheet pan first with foil and then with parchment paper on top of the foil. This does 2 things; the foil is for easy cleanup and the parchment is to ensure the chicken does not stick. This is especially important because of the hoisin sauce. Rinse chicken under cold water and dry thoroughly with paper towels. Sprinkle chicken with salt and pepper liberally on all sides. Mix together in a small bowl all of the other ingredients. Toss seasoning sauce over the chicken and make sure each piece is coated. Lay the chicken pieces on top of the parchment leaving some space between each piece. Bake in the oven for about 20 minutes. Flip the chicken a couple of times during the baking. For the last 2 to 3 minutes turn oven to broil at a temperature of at least 475 degrees. When chicken is browned and glazed looking it is ready.
