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For all you chicken wing fans- these wings are the bomb.
Fragrant Vietnamese flavours with a hint of sweetness from the monkfruit make this a recipe you are going to want to make again and again and again.
How To Serve Sugar Free Vietnamese Chicken Wings
Try these wings simply on their own as a delicious, simple to make snack that is perfect for LCHF and keto advocates. Aside from being one of my favorite snacks, I really ove to serve these wings as a main dish with a serve of Low Carb Asian Slaw with Konjac Noodles on the side. This particular slaw recipe was actually made to go with this recipe and it can be made with or without Konjac Noodles or Shirataki noodles-both of these are the same product.
More Delicious Chicken Wing Recipes
If you are a wing fan, don’t forget to make my amazing simple to make Sugar Free Crispy BBQ Wings. The recipe features a delicious creamy dipping sauce which does so well with these wings. They are cooked using the same method as this recipe so have that really crispy skin but are moist and tender on the inside.
Finger licking fantastic!! OMG…..I want some now.
Prep Time:5 minutes
Cook Time:50 minutes
Total Time:55 minutes
- 1 kg chicken wings
- 1 tablespoon Tamari
- 1 tablespoon fish sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon 5 spice powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon Monkfruit or alternative sweetener- or to taste
Marinate the Chicken Wings
Wash and dry the chicken wings if desired. Cut the chicken wings into pieces at each segment discarding the wing tips if you don’t want them. Hint-dislocate the joint to find the right place to cut through. Alternatively buy wings already cut.
Place chicken wings into a plastic bag and add the dry ingredients. Shake the wings in the bag till the spice mix has evenly coated the wings. Add the Tamari and the fish sauce. Allow the wings to marinate for a few hours or overnight if possible.
Cook the Chicken Wings
Preheat oven to 130 C/260 F fan forced
Line a large shallow baking tray with foil. Place a large baking rack in the baking dish and wipe or spray the rack with oil of choice.
Lay the chicken pieces on top of the cooking rack so they aren’t touching each other and cook in the oven at 130 C/260 F fan forced for 15-20 minutes. You may need to use to more than 1 pan to fit all of the chicken pieces.
Keep the chicken in the oven and increase the oven temperature to 210 C/410 F fan forced
Continue cooking the chicken for a further 25-35 minutes, or until the chicken is crispy. If you use 2 pans, rotate them half way through cooking. There is no need to turn the chicken.
To serve the chicken wings, sprinkle with fresh chopped coriander and chopped fresh red chili for a bit more heat.
Eat as a snack or serve with Low Carb Asian Slaw with Konjac Noodles.