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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.
Hands-on15 minutesOverall50 minutes
Nutritional values (per serving)
Total Carbs3.9gramsFiber0.6gramsNet Carbs3.3gramsProtein13.4gramsFat20.8gramsof which Saturated4.4gramsEnergy257kcalMagnesium25mg (6% RDA)Potassium203mg (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.
Optional Dipping Sauce:
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).
Heat a large cast iron skillet over medium high heat and sear the wings 2-3 minutes per side.
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.)
Place the sauce ingredients in a small pot and combine over low heat until hot. Toss with the cooked wings.
Garnish with sesame seeds and green onion. Serve immediately.
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