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.

Step 2Use 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.
Note: You will need 20-24 chicken wings which is about 2 kg (4.4 lbs). This amount will yield about 50% meat. Macronutrients are calculated from edible parts only.

Step 3Store 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 4Place 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 5Then, 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 6While 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 7Serve 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!