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.

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!