Keto Asian style chicken wings

Keto Asian style chicken wings

Zest up your chicken wings with a tamari and garlic Asian-style marinade. Served with a bok choy sesame stir-fry and garnished with cashews, this is a simple keto meal that beats takeout any night of the week.

Keto Asian style chicken wings

Zest up your chicken wings with a tamari and garlic Asian-style marinade. Served with a bok choy sesame stir-fry and garnished with cashews, this is a simple keto meal that beats takeout any night of the week.
USMetric
4 servingservings

Ingredients

Marinade and wings
  • 3 tbsp 3 tbsp light olive oil
  • 3 tbsp 3 tbsp tamari soy sauce
  • ½ tbsp ½ tbsp sambal oelek
  • 1 tbsp 1 tbsp tomato paste
  • 1 tbsp 1 tbsp garlic powder
  • 1 tsp 1 tsp ground black pepper
  • 2 lbs 900 g chicken wings
Tamari dressing
  • 2 tbsp 2 tbsp tamari soy sauce
  • 2 tbsp 2 tbsp light olive oil
  • 1 tbsp 1 tbsp sriracha sauce
  • 1 tbsp 1 tbsp sesame seeds
Bok choy
  • 3 tbsp 3 tbsp coconut oil
  • 1 lb 450 g bok choy
  • salt and pepper, to taste
Serving
  • 3 oz. (45 cup) 85 g (200 ml) scallion, halvedscallions, halved
  • 1 1 fresh, red chili pepper, cut width-wise into circlesfresh, red chili peppers, cut width-wise into circles
  • ¼ cup (1¼ oz.) 60 ml (35 g) cashew nuts (optional)
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Instructions

Marinade and wings

  1. Preheat the oven to 400°F (200°C). Set aside a broiler pan, or a baking sheet with a fitted wire rack.
  2. In a small bowl, mix together the marinade ingredients. Place the wings into a large bowl, or a plastic bag, and pour two-thirds of the marinade over the wings. Marinate for a minimum of 10 minutes, or refrigerate overnight.
  3. Using tongs, place the wings on the broiler pan or wire rack, and bake for 30-35 minutes, depending upon the size of the wings. Remove from oven, brush the remaining marinade over the wings, and bake for another 5 minutes.
  4. Tamari dressing

  5. In a small bowl, mix together the tamari soy sauce, olive oil, sriracha, and sesame seeds. Set aside.
  6. Bok choy

  7. Heat the coconut oil in a large frying pan, over medium-high heat. In batches, fry the bok choy for about 5 minutes per side, until lightly browned. Season with salt and pepper, to taste.
  8. For serving, place the wings and bok choy onto individual plates. Drizzle the tamari dressing over the wings and bok choy, and sprinkle the scallions, chili pepper, and cashew nuts (optional) on top. Enjoy!

Tip

Feel free to use any cruciferous or cabbage-like vegetable in place of the bok choy. Savoy cabbage, Napa cabbage, broccoli, broccolini, and gai lan (Chinese broccoli) all work with this recipe.

Coconut oil: Use unrefined coconut oil for added coconut flavor, or refined coconut oil for a flavorless oil.

If you like wings with an extra-crispy texture, broil for 1-3 minutes after baking (watch carefully to avoid burning!).

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One comment

  1. 5 comments removed
  2. kathryn
    I loved this recipe. But I did make a couple of changes...I did not put any salt in the marinade, and I added sambal oelek to the marinade. I also don't think the dressing is needed.
    I can't wait to make this again.

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