I needed something different for wings, I was getting tired of buffalo. These turned out much better than I thought they would. I didn't do as much measuring, but here is an idea and you can do it to taste. I apologize for not having the exact figures.

I melted a heaping tablespoon of coconut oil, and a few tablespoons of butter in a baking dish, added the chicken wings, S&P the wings and baked at 400. Time? I have no clue. I generally bake them as long as it takes for them to start getting brown and crispy. I'd guess I did a little over an hour? I also turn them half way through. I also discard of the liquid after I turn them, which aids in them getting crispy. While they are cooking, I prepared the sauce:

Few tblsp of butter (okay, I used 1/2 a stick ), melt in a saucepan.
Add several cloves crushed garlic (I used 3 fairly good sized cloves)
Added about 2 tblsp of hot sauce (I use the generic tabasco)
1 tblsp 1 carb ketchup
a few of the little spoonfuls of sweet'n low brown (about 3)
about 1/3 cup coconut milk (taste of thai has 2g carb for 1/3 cup)
salt and pepper
Stir frequently and then keep on low until chicken is browning well.

Add the sauce to a tupperware bowl, add the wings, cover and shake. Return to the cookie sheet and bake until they are to your liking. I like them pretty crispy on the outside, so they cook for a while. These have such a delightful flavor. A little sweet, tangy, and spicy. None of the flavors overwhelms the other. They remind me SO much of the honey butter garlic wings we have at a local pub here. I made a dozen very meaty wings, I'd guess they were about half a carb each, if that.

I am always looking for new variations on wings, since we have wings once a week, and I always cook enough for 2 lunches besides. So...I have wings 3 meals a week. New ideas are GOOD! Thanks for posting.

this sounds amazing! what do you eat it with? do you use any dipping sauces?