This low carb, keto, baked Korean Chicken Wings recipe will be a family favourite. Slightly sweet and spicy, it is easy to make in the oven or air fryer. It is sugar free and is diabetic friendly.
4 servings
- Amount per serving
- Calories594
- % Daily Value *
- Total Fat 36g47%
- Saturated Fat 10g50%
- Monounsaturated Fat 14g
- Polyunsaturated Fat 6g
- Cholesterol 277mg93%
- Sodium 1370mg60%
- Total Carbohydrate 14g6%
- Dietary Fiber 1g4%
- Total Sugars 7g
- 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.
- Wash chicken wings well in cold water in a colander.
2. Mix the washed chicken wings with the milk marinade and keep refrigerated for 15 minutes. This will remove any unwanted odours.
3. Remove from the fridge and drain the chicken wings.
4. Mix the sauce ingredients together in a bowl to create a smooth paste.
5. Put chicken wings in a plastic bag and pour 2/3 of the sauce mix in. Seal the bag and shake to coat the chicken evenly with the sauce.
6. Preheat the oven to 220 deg C. Line a baking tray with greaseproof paper and arrange wings in a single layer.
7. Baste the wings with the leftover sauce mix. Cook for 10 minutes in the oven.
8. After 10 minutes, flip the wings over and baste with remaining sauce and cook for another 10 minutes or until done.
9. Remove from oven and serve on a plate. Garnish with spring onions and toasted sesame seeds and serve.
Ingredients
Directions
- Wash chicken wings well in cold water in a colander.
2. Mix the washed chicken wings with the milk marinade and keep refrigerated for 15 minutes. This will remove any unwanted odours.
3. Remove from the fridge and drain the chicken wings.
4. Mix the sauce ingredients together in a bowl to create a smooth paste.
5. Put chicken wings in a plastic bag and pour 2/3 of the sauce mix in. Seal the bag and shake to coat the chicken evenly with the sauce.
6. Preheat the oven to 220 deg C. Line a baking tray with greaseproof paper and arrange wings in a single layer.
7. Baste the wings with the leftover sauce mix. Cook for 10 minutes in the oven.
8. After 10 minutes, flip the wings over and baste with remaining sauce and cook for another 10 minutes or until done.
9. Remove from oven and serve on a plate. Garnish with spring onions and toasted sesame seeds and serve.
