Keto Chili-Lime Crispy Chicken Wings

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4.5 from 79 votes

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
  • 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!

Nutrition

Calories: 290kcal

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

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Cuisine

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