Keto Chili-Lime Crispy Chicken Wings
Calories 290kcal
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 tablespoons gluten-free baking powder
- 1 teaspoon salt (cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth)
- 2 tablespoons 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 cloves garlic (cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth)
- 1 tablespoon ginger (cut at joints, ~ 2 kg/ 4.4 lbs, freeze the wingtips for later to make chicken stock or bone broth)
- 1 tablespoon 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 tablespoon fish sauce
- erythritol (Not everyone tolerates low-carb IMO-based syrups. Instead
- ranch dressing
Instructions
- Preheat the oven to 120 °C/ 250 °F.
- Set the oven racks to lower-middle and upper-middle positions.
- Use a baking tray deep enough to gather the fat as the chicken wings bake.
- Line the tray with baking foil to make it easy to clean.
- Place a rack on top of the foil.
- Use a sharp knife or meat scissors and cut the wings at joints - you will end up with three pieces per wing.
- Pat dry all the pieces using a paper towel.
- Store the wingtips in the freezer to make bone broth or chicken stock (they are not used in this recipe).
- Place the remaining wing pieces in a large ziplock bag or a bowl.
- Add the baking powder and salt.
- Toss to coat from all sides.
- Place the wings on the rack skin side up and spread in a single layer.
- Brush each piece with melted ghee and bake the wings on the lower-middle rack for 30 minutes.
- Then, move the wings to the upper-middle rack, increase the temperature to 220 °C/ 425 °F, and bake for another 40-50 minutes.
- Rotate the tray halfway to ensure even cooking.
- While the wings are baking, prepare the chili-lime sticky sauce.
- Place all the ingredients in a sauce pan: the syrup, lime juice, minced garlic, grated ginger, Sriracha, coconut aminos and fish sauce.
- Combine well and slowly bring to a boil over a medium-low heat.
- Cook for 7-10 minutes, or until the sauce has thickened.
- Serve the sauce with the crispy chicken wings.
- Enjoy!
Originally posted 2019-02-20 17:29:57.
