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Serves
Sticky Keto Sesame Chicken Wings
These wings have the flavor of the classic "sticky" sesame wing, but with none of the sugar. Meaning you can eat a bunch and not have to worry about the corresponding sugar high
Prep Time10 Mins
Cook Time40 Mins
Marinating Time2 Hours 50 Mins
Total Time3 Hours 40 Mins
Ingredients
- 5 tbsp Sesame Seed Oil
- 2 tbsp coconut aminos (I used soy sauce)
- 1 tsp balsamic vinegar
- 1 small garlic clove, minced
- 1 inch ginger root, minced
- 0.25 ground grey sea salt
- Pinch cayenne pepper
- 1 lb chicken wings
- Optional tahini dip: 1/4 cup water & 2 tbsp tahini/sesame paste
- Toppings: 1/4 cup green onions diced, 1 tsp sesame seeds
Instructions
- Place 3 tablespoons of the sesame oil, coconut aminos, vinegar, garlic, ginger, salt and cayenne pepper in a large container with a lid, and whisk to combine.
- Add chicken wings and seal with the lid. Set on the counter for 3 hours, or in the fridge overnight.
- Preheat oven to 400°F (205°C) and set out your large cast iron pan, or line a baking sheet with parchment paper.
- Reserving the marinade, place the chicken wings meaty side up on the prepared sheet.
- Drizzle with 1 tablespoon of sesame oil and transfer to the preheated oven. Cook the chicken wings for 30 to 35 minutes, or until tops are golden.
- To prepare the tahini dip, 5 minutes before the wings are ready, transfer the reserved marinade to a small saucepan and add water, tahini, and the remaining 1 tablespoon of sesame oil.
- Cook on medium-low heat, whisking continually for 5 minutes, or until it has simmered for a minimum of 3 minutes.
- Remove from the oven and transfer to a clean plate. Sprinkle the chicken wings with green onions and sesame seeds, and serve alongside the tahini sauce.
Nutrition
Fats 39.5g
Protein 21g
Net Carbs 2.5g