Your favorite sweetener adds a hint of sweet to the fire.
For the Wings:
2 lb chicken wings, thawed
1 tablespoon garlic powder
1 tablespoon paprika
2 tablespoons baking powder
salt & pepper, to taste
For the Sauce:
1/3 cup Huy Phong Garlic Chili Sauce
1/4 teaspoon sesame oil
1/4 teaspoon rice vinegar
2 tablespoons sesame seeds, for garnish
sweetener, to taste
Preheat oven to 425 degrees.
Make the rub for the chicken by combining garlic powder, paprika, salt, pepper, and baking powder.
Coat wings evenly with rub and place on a foil-lined pan. As pictured below, I recommend using a cooling rack on top of a baking sheet for extra crispiness.
Bake for 20 minutes and turn wings.
Bake for another 20-30 minutes until desired crispiness.
Combine ingredients for sauce and coat wings evenly.
Serve wings as is or place wings back in the oven for an extra 10 minutes to allow the sauce to caramelize.
Top with sesame seeds if desired.
Yield: 4 servings, Serving Size: 1 serving Amount Per Serving:
Calories: 539, Total Carbohydrates: 4g, Fiber: 1g, Net Carbohydrates: 3g, Total Fat: 39g, Protein: 42g
Brought to you by Hip2Keto.
I am obsessed with both crispy chicken wings and Sriracha sauce, so this is a big winner in my house! The sweet of your favorite sweetener balances the heat from the hot sauce to perfection. You can also substitute the Sriracha Sauce for a low-carb barbecue sauce for your wings if spicy isn’t your thing. Enjoy!