Low-carb Asian style chicken wings

Low-carb Asian style chicken wings

For a spicy Asian flair, zest up your chicken wings with tamari soya 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 soya 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

  • 3 tbsp 3 tbsp avocado oil or 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
Warm bok choi salad
  • 3 oz. 75 g scallion, slicedscallions, sliced
  • 1 1 red chili pepper, finely choppedred chili peppers, finely chopped
  • 1½ lbs 650 g bok choy
  • 1 tbsp 1 tbsp butter
  • 2 tbsp 2 tbsp tamari soy sauce
  • 2 tbsp 2 tbsp avocado oil or light olive oil
  • 1 tbsp 1 tbsp sriracha sauce
  • 1 tbsp 1 tbsp (10 g) sesame seeds
  • salt and pepper, after taste
  • ¼ cup 60 ml cashew nuts (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Mix the marinade ingredients in a small bowl.
  2. Put the wings in a large plastic bag and pour two thirds of the marinade into it. Marinate the wings for a minimum of 10 minutes up to over night.
  3. Separate the wings on an oven tray and bake for 30-35 minutes depending on the size of the wings. Take out and brush with the rest of the marinade and bake for another 5 minutes.
  4. Fry the bok choy in coconut oil for a couple of minutes. Add salt and pepper to taste.
  5. Put the wings, scallions, chili and bok choy on plates.
  6. Mix the soy, sambal oelek, oil and sesame seeds in measuring cup and drizzle over the wings and bok choy. Top it off with cashew nuts for extra crunch.

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.

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2 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!

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