Keto Korean Chicken Wings
This low carb, keto, baked Korean Chicken Wings recipe will be a family favourite. Slightly sweet and spicy, it is sugar free and diabetic friendly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at keepketo.com.au.
Cooking tools:
- Colander
- Mixing bowl
- Zip-top bag
- Refrigerator
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Plate
- Chef's knife
- Cutting board
- Skillet
- Spoon
Ingredients
- 1 kg Chicken wings
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tbsp Rosemary leaves
- 1 tbsp rice wine
- 1 Birds eye chilli
- 1 tsp garlic, chopped
- 1 1/2 tbsp Korean chilli pepper flakes (Gochugaru)
- 1 tbsp oyster sauce
- 3 tbsp Korean chilli pepper paste (Gochujang)
- 40 g Keep Keto Roasted Capsicum & Chilli Relish
- 3 tbsp erythritol/stevia blend
- 1 cup spring onions, chopped
- 2 tbsp toasted sesame seeds
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