Keto Korean Chicken Wings

Keto Korean Chicken Wings

Ingredients

• 16 chicken wings ((cut at joints, ~ 1.4 kg/ 3 lbs - freeze the wingtips for later to make chicken stock or bone broth.))
• 3 clove garlic ((cut at joints, ~ 1.4 kg/ 3 lbs - freeze the wingtips for later to make chicken stock or bone broth.))
• 1/4 cup gochujang ((cut at joints, ~ 1.4 kg/ 3 lbs - freeze the wingtips for later to make chicken stock or bone broth.))
• 2 tbsp coconut aminos ((cut at joints, ~ 1.4 kg/ 3 lbs - freeze the wingtips for later to make chicken stock or bone broth.))
• 1/2 tbsp apple cider vinegar
• 2 tbsp Swerve Sweetener (or Erythritol
• 2 tbsp water ((cut at joints, ~ 1.4 kg/ 3 lbs - freeze the wingtips for later to make chicken stock or bone broth.))
• 1 tsp toasted sesame oil
• 1 tbsp minced ginger ((cut at joints, ~ 1.4 kg/ 3 lbs - freeze the wingtips for later to make chicken stock or bone broth.))
• 1 tbsp sesame seeds
• 1 green onions ((cut at joints, ~ 1.4 kg/ 3 lbs - freeze the wingtips for later to make chicken stock or bone broth.))
• 1/4 cup mayonnaise ((cut at joints, ~ 1.4 kg/ 3 lbs - freeze the wingtips for later to make chicken stock or bone broth.))
• 1 tbsp lime juice ((cut at joints, ~ 1.4 kg/ 3 lbs - freeze the wingtips for later to make chicken stock or bone broth.))

Instructions

1. Preheat oven to 230 °C/ 450 °F.
2. Dry the chicken wings by patting them with a paper towel (to learn how to cut chicken wings, see this recipe, step 1).
3. Heat a large cast iron skillet over medium high heat and sear the wings 2-3 minutes per side.
4. Transfer to the oven and bake another 20-30 minutes until golden and crisp.
5. (Tip: For extra crispy chicken wings, follow this oven-baked method using baking powder.) Place the sauce ingredients in a small pot and combine over low heat until hot.
6. Toss with the cooked wings.
7. Garnish with sesame seeds and green onion.
8. Serve immediately.