Keto Chili-Lime Crispy Chicken Wings

Keto Chili-Lime Crispy Chicken Wings

Ingredients

• 24 chicken wings ((cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth))
• 2 tbsp gluten-free baking powder
• 1 tsp salt ((cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth))
• 2 tbsp ghee ((cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth))
• 1/4 cup syrup
• 1/2 cup brown sugar substitute
• 1/4 cup fresh lime juice ((cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth))
• 4 clove garlic ((cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth))
• 1 tbsp ginger ((cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth))
• 1 tbsp sriracha sauce
• 1 chili peppers
• 1/4 cup coconut aminos ((cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth))
• 1 tbsp fish sauce
• erythritol (Not everyone tolerates low-carb IMO-based syrups. Instead)
• ranch dressing

Instructions

1. Preheat the oven to 120 °C/ 250 °F.
2. Set the oven racks to lower-middle and upper-middle positions.
3. Use a baking tray deep enough to gather the fat as the chicken wings bake.
4. Line the tray with baking foil to make it easy to clean.
5. Place a rack on top of the foil.
6.  Use a sharp knife or meat scissors and cut the wings at joints - you will end up with three pieces per wing.
7. Pat dry all the pieces using a paper towel.
8. Store the wingtips in the freezer to make bone broth or chicken stock (they are not used in this recipe).
9. Place the remaining wing pieces in a large ziplock bag or a bowl.
10. Add the baking powder and salt.
11. Toss to coat from all sides.
12. Place the wings on the rack skin side up and spread in a single layer.
13. Brush each piece with melted ghee and bake the wings on the lower-middle rack for 30 minutes.
14. Then, move the wings to the upper-middle rack, increase the temperature to 220 °C/ 425 °F, and bake for another 40-50 minutes.
15. Rotate the tray halfway to ensure even cooking.
16. While the wings are baking, prepare the chili-lime sticky sauce.
17. Place all the ingredients in a sauce pan: the syrup, lime juice, minced garlic, grated ginger, Sriracha, coconut aminos and fish sauce.
18. Combine well and slowly bring to a boil over a medium-low heat.
19. Cook for 7-10 minutes, or until the sauce has thickened.
20. Serve the sauce with the crispy chicken wings.
21. Enjoy!