Preparation
Step 1
Combine the Hoisin sauce, 5 spice powder, gluten free soy sauce, sweetener, sesame oil, red pepper flakes, and coconut oil in a medium bowl. Add the chicken wing drumettes and toss to coat. Marinate in the refrigerator for at least one hour.
Step 2
Open the package of bacon and cut the pieces in half. Wrap one half piece of bacon around each drumette and secure it with a toothpick through the fat end. Add the bacon-wrapped wings back to the marinade and toss to coat. Marinate in the refrigerator for at least one more hour or overnight.
Step 3
To bake: Place the chicken about one inch apart in a single layer on a cookie sheet. Bake at 400° for 45 minutes.
Step 4
To fry: Heat oil to 375° and fry chicken in batches – careful not to overcrowd the pan. Fry for about 4 – 6 minutes depending on the size of the wings – or until the meat is no longer pink near the bone. Serve hot with additional sauce if desired.