Sweet Asian Chili Wings
Years ago back in my early 20s there was this amazing wing place in NH called Wings Your Way. Maybe it's just nostalgia, but I thought they had the BEST sauces for the wings. Well one of my favorites was always Sweet Asian Chili! The downside is that there was probably just as much sugar in that sauce as there was in an ice cream... but I was young and blissfully ignorant to my poor food choices. Once they closed down I started experimenting to make my own version. Then when I went keto 7 years ago I adapted my version to be sugar free and I am happy to report that it is just as good and I give it a 9/10! The only thing that takes a point away from this is the fact that making wings at home is such a pain in the butt as far as clean up goes if I am frying them. But you can make these in the oven, air fryer, or grill them to make it easier.
Sweet Asian Chili Wings
Ingredients
- Brine:
- 6 Cups water
- 4 ½ Tbsp salt
- 1 ½ tsp baking powder
- 2lbs Chicken wings
- Dry Rub:
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt
- Sauce:
- 1/3 Cup white vinegar
- 1/3 Cup water
- 1/3 Cup Golden Lakanto/ Brown Swerve or plain erythritol/monk fruit
- 1-3 Tbsp chili paste
- 4 cloves garlic, minced
- 1 Tbsp toasted sesame oil
- 1 Tbsp soy sauce
- ½ tsp ground ginger
- 1/8 tsp xanthan gum
Instructions
- Start by pouring 6 cups of warm water into a bowl or ziplock bag and mixing in the salt and baking powder. Then add the chicken wings and make sure they are covered completely in the mixture. Place in the fridge overnight or at least 2 hours before cooking.
- Remove the wings from the brine and pat dry or allow to dry in the air for a bit. Then combine the dry rub ingredients and sprinkle it over the wings and toss to coat in the seasoning.
- Choose which way you would like to cook these: airfryer/grill/oven.
- Grilling: Preheat your grill to medium heat. Once the grill is hot add the wings and allow to cook untouched for 6 mins before flipping the wings and cooking on the other side for 6-8 mins until the wings are cooked through.
- Airfryer: Preheat the airfryer to 375F. Place the wings in the airfryer to cook for 12 mins. Then flip and allow to cook for 6-8 more mins until cooked through and crispy.
- Oven: Preheat the oven to 250F. Line a baking sheet with parchment paper and place your wings on top. Cook the wings for 30 mins. Then increase the temperature to 400F and cook for 30-40 mins until the wings are crispy and cooked through. I suggest flipping them half way through.
- While the wings are cooking, prepare the sauce by combining all the ingredients EXCEPT the xanthan gum in a large sauce pan over medium high heat. Whisk the sauce to combine the ingredients and allow to come to a simmer. Once simmering reduce the heat to medium and allow to simmer for 3 mins. Whisk in the xanthan gum. WHISK very well to mix it in fully. Allow to simmer for 1 more min then remove from the heat.
- Once the wings are cooked place them in a large bowl and drizzle them with the sauce and toss them in the bowl to coat them. You can put them back in the oven/airfryer/grill to caramelize the sauce a bit if you would like but it is not necessary.
Notes
1. You could do this recipe with chicken breast if you like vs doing wings. I would adjust the amount you cook to about 1 ¼ lbs for 4 servings.
2. You can skip the brine. The brine is not 100% necessary. I do find that it helps to make the wings more tender/juicy. If you don’t have time you can skip this step.
3. Wings are harder to track since your wings could be larger or smaller than mine so I can’t say you get X amount of wings. So, the best way to figure out how many you get is to weigh out your 2lbs cook them then divide the wings into 4 equal portions.
Nutrition Facts
Calories
366Fat
25 gNet carbs
1 gProtein
32 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.