Sweet and sticky keto chicken wings
- 2 lbs 900 g chicken wings
- ¼ cup 60 ml coconut aminos
- 2 tbsp 2 tbsp
- ¼ tsp ¼ tsp ground ginger
- ¼ tsp ¼ tsp onion powder
- ¼ tsp ¼ tsp garlic powder
- ¼ tsp ¼ tsp chili flakes
- Preheat oven to 450°F (225°C).
- Place the wings, with the thicker skin side up, on a rimmed baking sheet fitted with a wire rack. (The wire rack helps promote even cooking).
- Bake the wings for 35 minutes.
- When the wings have about 12 minutes left to bake, start making the sauce.
- Heat a medium skillet over medium heat, and add the coconut aminos, soy sauce, and seasoning.
- Once the sauce comes to a simmer, begin stirring. Continue to stir periodically, adjusting the heat as needed to maintain a gentle simmer.
- Once the sauce has thickened slightly (pull the spoon through the sauce and it should take a few seconds for the "trail" to fill) you can turn off the heat while the wings finish cooking.
- Place the wings in a large heatproof bowl and pour the sauce over them. Stir to coat evenly and serve with plenty of napkins.
Recommended special equipment
Rimmed baking sheet with wire racks.
Air fryer method
Preheat the air fryer to 400°F (200°C).
Dry the wings thoroughly with a paper towel. Wipe the air fryer basket lightly with a drop of avocado oil or spray.
Place the chicken wings in the air fryer basket and air fry for 20 minutes, turning halfway through, until cooked and crispy.
While they're frying, make the sauce (step 4). Pour the sauce over the wings, toss to cover them all, and serve.
Break out the grill! Use medium-low heat and flip periodically to ensure even cooking. It should take about 30 minutes to cook the wings completely.