Spicy Sriracha Chicken Wings

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Spicy Sriracha Chicken Wings

A quick and easy recipe using minimal ingredients for spicy keto chicken wings.

Course Appetizer, Main Course, Snack

Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword asian keto recipes, cheap keto recipes, easy keto recipes, gluten free chicken wings, keto chicken wings, lchf chicken wings, low carb chicken wings, low carb nikki, paleo chicken wings, spicy chicken wings

Prep Time 5

Cook Time 35

Marinating Time 2

Total Time 40

Servings

Calories 876.9kcal

Ingredients

2 kg chicken wings
1 cube garlic paste or 1 tsp minced garlic
1 cube ginger paste or 1 tsp minced ginger
4 tbsp tamari soy sauce sub with coconut aminos for paleo
5 tbsp sriracha
1 tbsp rice wine vinegar
8 drops stevia glycerite
1 tsp sesame oil
Optional sesame seeds and sliced shallots/scallions to garnish

Instructions

Mix garlic, ginger and tamari soy sauce in a large bowl. Remove wing tips from chicken wings and add to marinade. Toss to coat. Cover and marinate in the fridge at least 2 hours or overnight if time permits.
Remove chicken wings from fridge. Preheat oven to 200C. Spread chicken wings in a single layer in a roasting dish lined with baking paper. Bake for 30 minutes or until nicely coloured and golden, turning halfway through.
Heat a frying pan over medium heat. Add sriracha, rice wine vinegar and stevia glycerite. Mix to combine and simmer on low heat for 1 minute.
Remove from heat and add sesame oil. Stir through. Add chicken wings to the frying pan and toss to coat in the sauce until evenly covered. Garnish with optional sesame seeds and shallots.

Notes

Net Carbs - 3.8g

Nutrition