Keto Gochujang Wings
Deliciously spicy and savory garlicky gochujang glazed wings are a showstopper! These super easy to make low carb wings do not skimp on flavor. The glaze is simple to make and uses few ingredients. The wings are marinated with part of the glaze and then roasted halfway through. They are then finished in the oven by basting them with the glaze every 5 minutes until they are nicely coated and shiny. You will love how this low carb recipe takes rudimentary chicken wings and turns them into something spectacular.
How to Make It
Step 1
Preheat the oven to 350 F. Score each of the chicken wings 3-4 times using a sharp paring knife. Scoring the wings will help the marinade penetrate the meat.
Step 2
Combine the gochujang, soy sauce, sesame seed oil, brown sugar sweetener, Shaoxing wine, and grated garlic cloves. If you do not have a Microplane to grate the garlic, mince it finely instead. Mix it well with a spatula or whisk.
Step 3
Pour ⅔ of the marinade into a Ziploc bag. Add in the chicken wings and massage the bag to distribute the sauce onto the wings. Reserve the rest of the marinade to brush on the roasted chicken wings.
Step 4
Cook the chicken wings halfway through, about 15 minutes.
Step 5
Remove them from the wings from the oven and brush them with the reserved marinade. Place them back into the oven for 5 minutes. Repeat this process three more times. This process will take a total of about 30 minutes.
Step 6
Turn the oven on broil and cook them for 2-3 minutes until crispy and charred on the edges. The rack should be in the middle of the oven, so the heat is not as direct. Serve the wings immediately.
Step 7
Sprinkle them with sesame seeds and sliced scallions.
Ingredients
- All Natural Fresh Chicken Wings by Tyson
3 pound
- Gochujang Red Pepper Paste by Chung Jung One
4 tbsp
- Soy Sauce
2 tablespoon
- Sesame Oil
2 tablespoon
- Brown Sugar Replacement by Swerve
2 tablespoon
- Shaoxing Rice Wine by Gu Yue Long Shan
2 tablespoon
- Garlic
3 clove
- Sesame Seeds
½ teaspoon, whole pieces
- Scallions
1 tablespoon, chopped