Keto Chili-Lime Crispy Chicken Wings


Step 1Preheat the oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Set the oven racks to lower-middle and upper-middle positions. Use a baking tray deep enough to gather the fat as the chicken wings bake. Line the tray with baking foil to make it easy to clean. Place a rack on top of the foil.
Use a sharp knife or meat scissors and cut the wings at joints - you will end up with three pieces per wing. Pat dry all the pieces using a paper towel.

Step 2Store the wingtips in the freezer to make bone broth or chicken stock (they are not used in this recipe). Place the remaining wing pieces in a large ziplock bag or a bowl. Add the baking powder and salt. Toss to coat from all sides.

Step 3Place the wings on the rack skin side up and spread in a single layer. Brush each piece with melted ghee and bake the wings on the lower-middle rack for 30 minutes.

Step 4Then, move the wings to the upper-middle rack, increase the temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional), and bake for another 40-50 minutes. Rotate the tray halfway to ensure even cooking. When done, remove the tray from the oven and let the wings rest for 5 minutes before serving.

Step 5While the wings are baking, prepare the chili-lime sticky sauce. Place all the ingredients in a sauce pan: the syrup, lime juice, minced garlic, grated ginger, Sriracha, coconut aminos and fish sauce. Combine well and slowly bring to a boil over a medium-low heat. Cook for 7-10 minutes, or until the sauce has thickened.
Note: This recipe originally included an IMO-based syrup which I no longer recommend for keto as most people react to it and experience a blood sugar spike. Instead, you can use Allulose syrup or granulated Allulose (best results), Erythritol or Sukrin Gold (may get a bit gritty).

Step 6Serve the sauce with the crispy chicken wings. If not serving immediately, do not cover the wings in the sauce or they won't stay crispy. Enjoy!