Servings: 4 servings
Calories: 590kcal
Ingredients
- 2 1/2 pounds chicken wings patted very dry
- 1 1/2 teaspoons baking powder (aluminum-free)
- 1 teaspoon salt
- Glaze: 1/4 cup soy sauce, 1/4 cup allulose, 8 cloves garlic minced, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, 1 tablespoon butter, 1/4 teaspoon xanthan gum
- 1 scallion thinly sliced, and 1 teaspoon sesame seeds, for garnish
Instructions
- Heat the oven to 425°F (220°C) and set a wire rack on a foil-lined baking sheet.
- Toss the wings with the baking powder and salt. Arrange on the rack without touching and bake for 40 to 45 minutes, turning once, until deeply golden and crisp.
- Meanwhile, melt the butter in a large skillet over low heat. Add the garlic and ginger and cook gently for 1 minute.
- Add the soy sauce, allulose and vinegar and simmer for 2 minutes. Sprinkle in the xanthan gum while whisking and cook until syrupy.
- Toss the hot wings in the glaze and garnish with scallions and sesame seeds.
Notes
Cook the garlic gently over low heat so it turns sweet, not bitter. If the glaze gets too thick, loosen it with a teaspoon of water.
Chef's Tip: For extra-crunchy garlic, fry a few thinly sliced garlic cloves in oil until golden and scatter them over the finished wings.
Keto Swap: Corn syrup and sugar are replaced with allulose, and a pinch of xanthan gum gives the glaze its sticky body.
Success Tip: This is the most kid-friendly chicken in the book. Serve with cucumber sticks and pickled daikon.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 590kcal | Protein: 51g | Fat: 39g | Fiber: 0.5g
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