Keto Korean Chicken Wings | The KetoDiet Blog

Keto Korean Chicken Wings | The KetoDiet Blog

Follow us 54.2k

These Keto Korean Chicken Wings have so much flavor! Cooked in a skillet the wings get perfectly crispy before they get doused in a tangy korean style hot sauce.

Hands-on15 minutesOverall50 minutes

Nutritional values (per serving)

3.3 grams
0.6 grams
13.4 grams
20.8 grams
4.4 grams
257 calories

Total Carbs3.9gramsFiber0.6gramsNet Carbs3.3gramsProtein13.4gramsFat20.8gramsof which Saturated4.4gramsEnergy257kcalMagnesium25mg (6% RDA)Potassium203mg (10% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (21%), fat (74%)

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:

Optional Dipping Sauce:

Instructions

Preheat oven to 230 C/ 450 F. Dry the chicken wings by patting them with a paper towel (to learn how to cut chicken wings, see this recipe, step 1).
Heat a large cast iron skillet over medium high heat and sear the wings 2-3 minutes per side.
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.)
Place the sauce ingredients in a small pot and combine over low heat until hot. Toss with the cooked wings.

Garnish with sesame seeds and green onion. Serve immediately.
Do you like this recipe? Share it with your friends!