What Makes This Korean Chicken Wings Keto?
This keto Korean chicken wings recipe uses the traditional Gochujang paste and Gochugaru (red pepper powder). To enhance the peppers flavour, we used our Keep Keto Roasted Capsicum And Chilli Relish to add more pepper flavour to the sauce. It replaces the traditional sugary ingredients that are used to make this marinade. So it’s low in sugar, low in carbs and absolutely guilt free.
A keto, sugar free Korean chicken wings recipe that is baked and easy to make for anyone who wants to cut down their carbs and sugar. So tasty, your whole family will love it anyway.
Main Ingredients
1 kg Chicken wings
1 cup Milk
¼ tsp Sea salt
¼ tsp Ground black pepper
½ tbsp Fresh rosemary leaves
Toasted sesame seeds (optional garnish)
Spring onions, thinly sliced (optional garnish)
Marinade And Sauce
1 ½ tbsp Korean chilli flakes (Gochugaru)
3 tbsp Korean chilli paste (Gochujang)
3 tbsp Erythritol/Stevia blend sugar substitute
2 tbsp Soy sauce
1 tbsp Oyster sauce
1 tbsp Rice wine
1 tsp Minced garlic
1-2 Birds eye chilli
Chicken Pre Treatment
- Rinse chicken wings in water and drain.
- Mix milk with salt, pepper, rosemary leaves in a bowl and add chicken.
- Cover with cling wrap and put in the fridge for 20 minutes.
- Drain the milk. You can leave the rosemary leaves in for a nice aroma. This step removes any unwanted chicken odours.
Marinading The Chicken
- Mix all the ingredients in the marinating sauce in a blender until smooth. The consistency should be thick but runny enough to baste the chicken.
- Put 2/3 of the marinade in a plastic bag and add chicken to mix in the marinade.
- Swirl the bag around until the chicken pieces are well coated.
- Marinade for at least 4 hours in the fridge. Overnight is best.
Baking The Chicken
- Pre-heat oven to 220 deg Celsius for at least 15 minutes.
- Line a baking tray with baking paper and arrange chicken on the tray. Do not overcrowd the tray so the chicken will bake crisper.
- Bake for 15 minutes then turn over.
- If too much liquid comes out, line another baking tray and transfer chicken wings to new tray.
- Bake for another 10 minutes.
- Change oven to grill.
- Baste the chicken wings with the remaining 1/3 sauce and grill until skin is slightly browned.
- Serve on a plate and garnish with sesame seeds and spring onions.
Nutrition Facts
4 servings
250g
- Amount per serving
- Calories565
- % Daily Value *
- Total Fat 33g43%
- Saturated Fat 9g45%
- Trans Fat 0g
- Monounsaturated Fat 14g
- Polyunsaturated Fat 6g
- Cholesterol 278mg93%
- Sodium 1279mg56%
- Total Carbohydrate 15g6%
- Dietary Fiber 0g
- Total Sugars 6g
- Protein 49g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Main Ingredients
1 kg Chicken wings
1 cup Milk
¼ tsp Sea salt
¼ tsp Ground black pepper
½ tbsp Fresh rosemary leaves
Toasted sesame seeds (optional garnish)
Spring onions, thinly sliced (optional garnish)
Marinade And Sauce
1 ½ tbsp Korean chilli flakes (Gochugaru)
3 tbsp Korean chilli paste (Gochujang)
3 tbsp Erythritol/Stevia blend sugar substitute
2 tbsp Soy sauce
1 tbsp Oyster sauce
1 tbsp Rice wine
1 tsp Minced garlic
1-2 Birds eye chilli
Directions
Chicken Pre Treatment
1
- Rinse chicken wings in water and drain.
- Mix milk with salt, pepper, rosemary leaves in a bowl and add chicken.
- Cover with cling wrap and put in the fridge for 20 minutes.
- Drain the milk. You can leave the rosemary leaves in for a nice aroma. This step removes any unwanted chicken odours.
Marinading The Chicken
2
- Mix all the ingredients in the marinating sauce in a blender until smooth. The consistency should be thick but runny enough to baste the chicken.
- Put 2/3 of the marinade in a plastic bag and add chicken to mix in the marinade.
- Swirl the bag around until the chicken pieces are well coated.
- Marinade for at least 4 hours in the fridge. Overnight is best.
Baking The Chicken
3
- Pre-heat oven to 220 deg Celsius for at least 15 minutes.
- Line a baking tray with baking paper and arrange chicken on the tray. Do not overcrowd the tray so the chicken will bake crisper.
- Bake for 15 minutes then turn over.
- If too much liquid comes out, line another baking tray and transfer chicken wings to new tray.
- Bake for another 10 minutes.
- Change oven to grill.
- Baste the chicken wings with the remaining 1/3 sauce and grill until skin is slightly browned.
- Serve on a plate and garnish with sesame seeds and spring onions.
Notes
