Korean Chicken Wings

Recipes

Recipe makes 4 servings

Ingredients:

Chicken wings:
2 pounds (907g) chicken wings, separated into drumettes and flats
2 Tbsp (27ml) olive oil
Salt and pepper to taste

Marinade:
1/4 cup (72ml) tamari sauce
1 Tbsp (14g) sesame oil
2 Tbsp (3g) monk fruit sweetener or your preferred keto-friendly sweetener
1 Tbsp (15ml) rice vinegar
1 Tbsp (15g) minced garlic
1 Tbsp (15g) minced ginger
1 Tbsp (20g) gochugaru (Korean red pepper flakes, adjust to your spice preference)
1 tsp (6g) fish sauce (optional but adds depth of flavor)
1 tsp (3g) toasted sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions:
Pat the chicken wings dry with paper towels to ensure crispiness. Toss them in a bowl with olive oil, salt, and pepper, coating them evenly.

In a separate bowl, whisk together the tamari sauce, sesame oil, sweetener, rice vinegar, minced garlic, minced ginger, gochugaru, and fish sauce (if using) to create the marinade. Reserve a small amount of marinade for later glazing.

Place the chicken wings in a large resealable plastic bag or a bowl. Pour the marinade over the wings and lightly mix them to ensure an even coating. Seal the bag or cover the bowl and refrigerate for at least 2 hours or overnight for optimal flavor.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a baking mat; arrange the marinated chicken wings on the baking sheet in a single layer, making sure they are not touching.

Bake the chicken wings for about 30 to 40 minutes, flipping them halfway through the cooking time. The wings should be cooked through and have crispy skin.

In a small saucepan, heat the reserved marinade over low heat until it thickens slightly. This will be used as a glaze for the wings.

Once the wings are done baking, brush or drizzle the glaze over the wings while they are still hot. Sprinkle with toasted sesame seeds and chopped green onions for added flavor and presentation.
Serve hot as an appetizer or main dish with a side of cauliflower rice or a fresh cucumber salad.

These Korean Chicken Wings are packed with savory, sweet, and spicy flavors that will satisfy your taste buds while staying true to your keto diet. Enjoy!

Nutritional breakdown per serving (recipe makes 4 servings)

668 Calories
39.5g Protein
52.9g Fat
1.1g Fiber
5.8g Total Carbs
4.7g NET Carbs