Reduced Carb Saucy Chicken Pieces
This recipe is remarkably flexible. My favorite thing to do with this is chicken wings, but any pieces of chicken could be used. Pork could also be used.
For this photograph, I used 5# of chicken wings, with the wing tips removed. (I use the tips in my broth.) The recipe goes with that.
Reduced Carb Saucy Chicken Pieces
5# chicken wings, tips removed and saved for later use
Cooking oil spray
Spray a baking dish large enough for the chicken pieces to fit into without the sauce flowing over the edges. Place the pieces of chicken into the baking dish. Set aside.
In a small bowl combine the sauce ingredients*:
1/ cup apple cider vinegar
1/4 cup Dijon mustard
1/2 cup coconut sugar
Pour the sauce over the chicken. It doesn't need to be uniform because the chicken will create more sauce and it will be turned 1/2 way through the cooking. Cover the dish with a lid or aluminum foil and bake at 350F for an hour. Remove the dish from the oven and turn the chicken over. Replace the cover and bake for another hour. 20-30 minutes before the dish is to be served, remove the cover and continue baking until the chicken becomes golden brown. Serve with plenty of napkins!
*Sauce variations -- The coconut sugar can be totally replaced with Stevia packets or partially. In my experience coconut sugar doesn't affect blood sugar levels, especially in such small amounts. However, many folks avoid it because it's a sugar. The mustard can be omitted and coconut aminos or soy aminos, (ie, soy sauce) can be added in the same amount, or additionally. Have fun and experiment. I've never found a combination yet that hasn't worked.
