Low-carb Asian style chicken wings

Low-carb Asian style chicken wings

For a spicy Asian flair, zest up your chicken wings with tamari soy sauce and spices. Served with an Asian-themed bok choy sesame stir fry and garnished with cashews, it is an exotic low-carb meal that's oh-so simple.

Low-carb Asian style chicken wings

For a spicy Asian flair, zest up your chicken wings with tamari soy sauce and spices. Served with an Asian-themed bok choy sesame stir fry and garnished with cashews, it is an exotic low-carb meal that's oh-so simple.
USMetric
4 servingservings

Ingredients

Marinade and Wings
  • 3 tbsp 3 tbsp light olive oil
  • 3 tbsp 3 tbsp tamari soy sauce
  • 1 tbsp 1 tbsp tomato paste
  • 1 tbsp 1 tbsp garlic powder
  • 2 tsp 2 tsp salt
  • 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
  • 1½ lbs 650 g bok choy
  • salt and pepper, to taste
Serving
  • 3 oz. (45 cup) 85 g (200 ml) scallion, cut on the biasscallions, cut on the bias
  • 1 1 fresh, red chili pepper, cut width-wise into circlesfresh, red chili peppers, cut width-wise into circles
  • ¼ cup 60 ml cashew nuts (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

Marinade and wings
  1. Preheat the oven to 400°F (200°C). Set aside a broiler pan, or a baking pan with a wire tray 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 tray 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.
Tamari dressing
  1. In a small bowl, mix together the tamari soy sauce, olive oil, and sesame seeds. Set aside.
Bok choy
  1. 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.
  2. 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!

Tips

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 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, increase the temperature after baking, and broil for 1-3 minutes (watch carefully to avoid burning!).

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6 comments

  1. Amanda
    Made the wings alone tonight (served with some red coleslaw, one of my favourites). These were very tasty but very salty. I only added a little less than half of the salt (and I used half salt at that) and my friend and I agreed that while they were really tasty, they were too salty. That was with light Tamari (lower salt) as well.

    I mixed the sesame seeds with the remaining marinade and spread them on together. This worked very well, they stuck nicely and looked very appealing. Will definitely make again!

  2. Nicolette Grandin
    Ah, if I'd read the comments before I made the marinade... The salt did seem excessive and it was, in the end, very, very salty. Otherwise quite delicious and the wings looked amazing. Thanks Amanda for the tip on adding the sesame seeds to the remaining marinade!
  3. Jane
    Sam also oelek not in the list of ingredients but is in the method.
  4. Jane
    Sorry, sambal oelek not in list of ingredients but is in the method.
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    Sorry, sambal oelek not in list of ingredients but is in the method.

    Sriracha and sambal oelek are both chili garlic pastes/sauces but you're right, they are not the same ingredient. I have asked the Recipe Team to update this recipe. Thanks!

  6. 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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