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4.6 stars, average of 179 ratings
By Lauren Lester, updated November 21 20237
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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.
Love chicken wings? Make sure to check out these recipes!
- Keto Chili-Lime Chicken Wings
- Buffalo Chicken Wings
- Garlic Parmesan Chicken Wings
Hands-on Overall
Serving size 4-5 wingettes
Allergy information for Keto Korean Chicken Wings
✔Gluten free
✔Dairy free
✔Nut free
✔Pork free
✔Avocado free
✔Fish free
✔Shellfish free
✔Beef free
Nutritional values (per 4-5 wingettes)
Net carbs3.3 grams
Protein12.8 grams
Fat18.7 grams
Calories236 kcal
Calories from carbs 6%, protein 22%, fat 72%
Total carbs3.9 gramsFiber0.6 gramsSugars1.3 gramsSaturated fat3.8 gramsSodium304 mg(13% RDA)Magnesium24 mg(6% RDA)Potassium224 mg(11% EMR)
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
- 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).
- 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.
Korean Chicken Wings
4.6 stars, average of 179 ratings
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.
Pin itStep-by-step
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
- 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).
- 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.
Nutrition (per 4-5 wingettes)
Calories236kcal
Net Carbs3.3g
Carbohydrates3.9g
Protein12.8g
Fat18.7g
Saturated Fat3.8g
Fiber0.6g
Sugar1.3g
Sodium304mg
Magnesium24mg
Potassium224mg
Detailed nutritional breakdown (per 4-5 wingettes)
| Net carbs | Protein | Fat | Calories |
|---|---|---|---|
| Total per 4-5 wingettes | |||
| 3.3 g | 12.8 g | 18.7 g | 236 kcal |
| Chicken wings, raw with skin | |||
| 0 g | 11.9 g | 8.7 g | 129 kcal |
| Garlic, fresh | |||
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Sriracha Hot Chili Sauce, homemade (KetoDiet blog) | |||
| 0.9 g | 0.3 g | 0.6 g | 10 kcal |
| Coconut aminos (substitute to soy sauce) | |||
| 0.3 g | 0 g | 0 g | 2 kcal |
| Apple cider vinegar | |||
| 0 g | 0 g | 0 g | 0 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | |||
| 0.2 g | 0 g | 0 g | 1 kcal |
| Water, still | |||
| 0 g | 0 g | 0 g | 0 kcal |
| Sesame oil, toasted | |||
| 0 g | 0 g | 0.8 g | 7 kcal |
| Garlic, fresh | |||
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Sesame seeds | |||
| 0.2 g | 0.3 g | 0.7 g | 9 kcal |
| Spring onion, scallion, green onion, fresh | |||
| 0.1 g | 0 g | 0 g | 1 kcal |
| Mayonnaise | |||
| 0.1 g | 0.1 g | 7.6 g | 68 kcal |
| Sriracha Hot Chili Sauce, homemade (KetoDiet blog) | |||
| 0.5 g | 0.1 g | 0.3 g | 5 kcal |
| Lime juice, fresh | |||
| 0.2 g | 0 g | 0 g | 1 kcal |
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