Keto Korean Chicken Wings

These Keto Korean Chicken Wings have so much flavor! Cooked in a skillet the wings get perfectly crispy before they get doused in a tangy korean style hot sauce.

Preparation time

Hands-on:    15 minutes
Overall:     50 minutes

Nutritional values (per serving)

Total Carbs	3.9	grams
Fiber	0.6	grams
Net Carbs	3.3	grams
Protein	13.4	grams
Fat	20.8	grams
of which Saturated	4.4	grams
Energy	257	kcal
Magnesium	25	mg (6% RDA)
Potassium	203	mg (10% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (21%), fat (74%)

Ingredients (makes 6 servings as appetizers)

• 14-16 chicken wings, cut at joints (~ 1.4 kg/ 3 lbs) - freeze the wingtips for later to make chicken stock or bone broth.

Sauce:

• 3 cloves garlic, minced
• ¼ cup Gochujang (Korean chili paste) or Sriracha (60 g/ 2.1 oz) - you can make your own
• 2 tbsp coconut aminos or tamari sauce (30 ml)
• ½ tbsp apple cider vinegar
• 2 tbsp Swerve or Erythritol (20 g/ 0.7 oz)
• 2 tbsp water (30 ml)
• 1 tsp toasted sesame oil
• 1 tbsp fresh minced ginger
• 1 tbsp sesame seeds
• 1 green onion, thinly sliced (15 g/ 0.5 oz)

Optional Dipping Sauce:

• ¼ cup mayonnaise (55 g/ 1.9 oz) - you can make your own
• 2 tbsp Gochujang or Sriracha (30 g/ 1.1 oz) - you can make your own
• 1 tbsp lime juice (15 ml)

Instructions

1. Preheat oven to 230 C/ 450 F. Dry the chicken wings by patting them with a paper towel (to learn how to cut chicken wings, see this recipe, step 1).
2. Heat a large cast iron skillet over medium high heat and sear the wings 2-3 minutes per side.
   
3. Transfer to the oven and bake another 20-30 minutes until golden and crisp. (Tip: For extra crispy chicken wings, follow this oven-baked method using baking powder.)
4. Place the sauce ingredients in a small pot and combine over low heat until hot. Toss with the cooked wings.
5. Garnish with sesame seeds and green onion. Serve immediately.
   

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