Keto Chili-Lime Crispy Chicken Wings

Keto Chili-Lime Crispy Chicken Wings

1 hour 30 minutes
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,
  • sauce ,
  • 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. When done, remove the tray from the oven and let the wings rest for 5 minutes before serving. 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. If not serving immediately, do not cover the wings in the sauce or they won't stay crispy. Enjoy!

Nutrition

Calories: 290kcal

Originally posted 2019-02-20 17:29:57.

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