These Keto Sweet Chili Sticky Asian Chicken Wings are tasty and great as an appetizer or main dish because they are low in carbs. The sweet, sticky, and spicy glaze on the wings makes them gooey and tasty for any event.
Ingredients: 1.5 lbs chicken wings. 1/4 cup soy sauce or coconut aminos for soy-free. 2 tbsp rice vinegar. 3 tbsp erythritol or your preferred keto-friendly sweetener. 2 tbsp chili garlic sauce. 2 cloves garlic, minced. 1 tsp grated ginger. 1 tbsp sesame oil. 1 tbsp olive oil. Salt and pepper, to taste. Sesame seeds and sliced green onions for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Add the chili garlic sauce, garlic, ginger, sesame oil, erythritol, and soy sauce to a bowl. Use a whisk to mix the ingredients together. Place the chicken wings in a large bowl or bag that can be closed again and again. Season them with salt and pepper. After adding the chicken wings to the bowl or bag, seal it or put a lid on it and toss the wings around until they are all covered. Put the mixture in the fridge for at least 30 minutes, or better yet, leave it there overnight. Put parchment paper on a baking sheet and then put a wire rack on top of it. Place the chicken wings that have been marinated on the wire rack so that they don't touch. The wings should be baked in a hot oven for 40 to 45 minutes, flipping them over halfway through, until they are crispy and cooked all the way through. After taking it out of the oven, add sesame seeds and sliced green onions on top to make it look nice.
