Vietnamese Keto Pok Pok Wings
These delicious Keto Pok Pok wings are marinated in Vietnamese ingredients and oven-baked until crispy and golden, providing a low-carb twist on traditional Pok Pok wings. You can prepare these low-carb wings in under 40 minutes using a handful of staple Asian-inspired ingredients like fish sauce, lime, garlic, and cilantro. This recipe also includes erythritol to balance out the saltiness and acidity and for a touch of sweetness, but you can simply replace it with any other Keto-friendly sweetener you have on hand. You can serve these irresistible wings alongside other Keto Vietnamese recipes, or on their own.
How to Make It
Step 1
Add the fish sauce, water, erythritol, and juice of one lime to a bowl. Mince the garlic and add it to the bowl. Whisk to combine.
Step 2
Add the chicken wings to the bowl and toss in the marinade. Cover the bowl with cling film and transfer it to the fridge. Let marinate for 12-24 hours.
Step 3
Remove wings from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Preheat your oven to 475 F/230 C and line a baking sheet with baking paper. Arrange the wings on the prepared baking sheet in a single layer.
Step 4
Bake for 30-40 minutes, flipping halfway through until golden and crispy. Let the wings cool for 5 minutes. Transfer the wings to a serving plate.
Step 5
Garnish with chopped cilantro and crushed red pepper. Serve warm with lemon wedges!
Ingredients
- Fish Sauce
0.33 cup
- Erythritol Granulated
3 tbsp
- Lime juice, fresh
1 each – juice from one lime
- Water
0.25 cup
- Garlic
3 clove
- Chicken wing
2 lb
- Cilantro
0.5 cup, chopped
- Crushed Red Pepper Flakes
1 tsp
- Lime
4 wedge – 1/8 of 2″ diameter