RecipesDinner
Dinner
Korean-Style Keto Crispy Chicken Wings
Sticky, glossy and properly spicy. Roasted instead of deep-fried, with a chilli-sesame glaze that hits the same notes as the takeaway version.
- Serves
- 4
- Total
- 27min
Programs: Keto
Per serving
- Calories
- 541kcal
- Protein
- 44.7g
- Carbs
- 4.6g
- Fat
- 38g
- Fibre
- 0.2g
01
Ingredients
For 4 servings · MetricUS
- 1kgchicken wings
- 15mlextra virgin olive oil1 tbsp
- 4gsea salt3/4 tsp
- 1 pinchblack pepper
- 30mltamari or soy sauce2 tbsp
- 15mlrice vinegar1 tbsp
- 10mltoasted sesame oil2 tsp
- 8ggarlic, finely grated or crushed2 cloves
- 12gfresh ginger, finely grated
- 10ggochugaru or chilli flakes2 tsp
- 10gpowdered erythritol
- 2¼ lbchicken wings
- 1 tbspextra-virgin olive oil
- ¾ tspsea salt
- 1 pinchblack pepper
- 2 tbsptamari or soy sauce
- 1 tbsprice vinegar
- 2 tsptoasted sesame oil
- 2 clovesgarlic, finely grated or crushed
- 1 tbspfresh ginger, finely grated
- 2 tspgochugaru or chili flakes
- 2 tsppowdered erythritol
02
Method
Heat the oven to 220°C / 425°F and line a large tray with baking paper.
Pat the chicken wings dry, then toss with the olive oil, sea salt, and black pepper.
Spread them out on the tray in a single layer.
Roast for 40 to 45 minutes, turning once halfway, until deeply golden and crisp.
Meanwhile, put the tamari or soy sauce, rice vinegar, toasted sesame oil, garlic, ginger, gochugaru or chilli flakes, and powdered sweetener into a small pan.
Simmer for 2 to 3 minutes until lightly thickened and glossy.
Toss the hot wings with the glaze just before serving.
Serve 1 quarter of the batch per person with one of the recommended side-dish pairings.
Air-fryer option: cook at 200°C / 400°F for 22 to 28 minutes, turning halfway, until crisp and cooked through, then toss with the glaze.