Keto Korean Chicken Wings

Ingredients makes 6 servings as appetizers

• 14-16 chicken wings, cut at joints (~ 1.4 kg/ 3 lbs) - freeze the wingtips for later to make chicken stock or bone broth.
• Sauce:
• 3 cloves garlic, minced
• ¹/₄ cup Gochujang (Korean chili paste) or Sriracha (60 g/ 2.1 oz) - you can make your own
• 2 tbsp coconut aminos or tamari sauce (30 ml)
• ¹/₂ tbsp apple cider vinegar
• 2 tbsp Swerve or Erythritol (20 g/ 0.7 oz)
• 2 tbsp water (30 ml)
• 1 tsp toasted sesame oil
• 1 tbsp fresh minced ginger
• 1 tbsp sesame seeds
• 1 green onion, thinly sliced (15 g/ 0.5 oz)
• Dipping Sauce:
• ¹/₄ cup mayonnaise (55 g/ 1.9 oz) - you can make your own
• 2 tbsp Gochujang or Sriracha (30 g/ 1.1 oz) - you can make your own
• 1 tbsp lime juice (15 ml)

Instructions

1. Preheat oven to 230 °C/ 450 °F (conventional), or 210 °C/ 410 °F (fan assisted). Dry the chicken wings by patting them with a paper towel (to learn how to cut chicken wings, see this recipe, step 1).

2. Heat a large cast iron skillet over medium high heat and sear the wings 2-3 minutes per side.

3. Transfer to the oven and bake another 20-30 minutes until golden and crisp. (Tip: For extra crispy chicken wings, follow this oven-baked method using baking powder.)

4. Place the sauce ingredients in a small pot and combine over low heat until hot. Toss with the cooked wings.

5. Garnish with sesame seeds and green onion. Serve immediately.