These Keto Asian Spicy Sticky Wings are extra crispy and lacquered with a sweet, sticky and spicy sauce – all without frying or sugar! They will blow you away! Read on for all the deets on this soon-to-be-favorite in your house! (Perfect for game days!)
I’m sure everyone is familiar with chicken wings. There’s no need to sell you on their virtues! Done right they are crispy, spicy and finger lickin’ good. What I might need to sell you on is making them some a sauce other than traditional Buffalo sauce (there’s a reason it’s a classic)!
YOU’LL LOVE THESE
These Keto Asian Spicy Sticky Wings have a nice amount of sweetness and spice that makes them particularly addicting. Even my better half – who was horrified we were having wings NOT covered in Buffalo sauce – was totally distraught when the last one was gone!
What really sets these apart – THAT LACQUER! The sauce forms a glaze that really hardens up – especially when the wings are so crispy to begin with.
While sticky wings would traditionally use sugar or honey to create the glaze, we know that on keto we need to find a workaround. Read on to learn how to make these legendary Keto Asian Spicy Sticky Wings!
Ah, my favorite ingredient – all of the sweetness and none of the carbs! Allulose is so helpful in non-baking applications as well. It adds sweetness to sauces, salad dressings and spice rubs. I’s sugar-like characteristics also allow it to melt and caramelize; it’s definitely a game-changer! This is how to reach this amazing lacquer on these Keto Asian Spicy Sticky Wings.
Check out more keto recipes with allulose.
Toasted Sesame Oil
While you could make this Keto Asian Spicy Sticky Wings recipe without it, the toasted sesame oil just adds SO much richness to the flavor. If you haven’t used it before, it really adds to punch and richness of the dish and is great in tons of dishes. I add it to many dishes with Asian flair but it’s also amazing drizzled on roasted veggies or to add some interest to salad dressings. Highly recommended!
Baking Powder (THE SECRET INGREDIENT)
I first learned of this trick through Serious Eats (great site!). They recommended to use baking powder to crisp up the skin on chicken. According to their tip, it helps to break down the proteins in the skin resulting in a great crispy texture. I mix about 1/2 tablespoon of baking powder and 1 teaspoon of smoked salt per dozen wings and coat my well-dried wings early in the morning and let them rest in the fridge all day, uncovered. This mix, along with the high temp will result in a texture you only thought was possibly from frying!
These Keto Asian Spicy Sticky Wings and their crispiness really rely on our baking powder rub. It is like a dry brine where you’re helping to draw some of the moisture out of the wings and skin before they hit the oven. So a good coating and a good rest will help out.
Do I have to have an air fryer or deep fryer to make crispy chicken wings?
No, with a couple of tricks, some high heat, and our secret ingredient (baking powder!) you can definitely make some crispy wings at home! Although, if you love your air fryer or deep fryer, please, by all means, bust them out!
Can I really make crispy wings in the oven?
Yes! These Keto Asian Spicy Sticky Wings will rival your favorites from the wing joint. Baking at high heat helps to render all the fat from the wings and really crisp up that skin. A little extra time in the fridge and a little baking powder will help take your crisp to the next level!
- silicone mat or foil
- baking sheet
The baking powder and salt coated wings should be assembled on the rack and placed on a lined baking sheet. After resting for about 8 hours, this whole set up goes into the oven at high heat and full blast. Having the wings raised up will keep them from roasting in their own juices. If you have it, use the convection setting on your oven to help circulate that hot, hot air!
This Asian Spicy Sticky Wings recipe is pretty easy, but as any starfish in the kitchen knows, cooking always presents some challenges!
What if my wing sauce doesn’t thicken?
The sauce will thicken as it reduces down – the end result will be like syrup. BE CAREFUL not too cook it on too high a heat – it can burn! You can also add xanthan gum to thicken it up but it isn’t completely necessary.
What if my wing sauce doesn’t stick to the wings?
Sometimes it seems like the sauce doesn’t want to coat the wings. Just place the wings in the nonstick pan with the sauce and turn the heat to low. This will help make sure the wings and sauce are both warm, and help the sauce cook onto the wings.
How to serve Keto Asian Spicy Sticky Wings?
- Did I mention game day? These are a perfect finger food – with napkins!
- Amazing with a side of Keto Crispy Kabocha Chips
- Make an assortment of wings for a party. Roast a bunch and toss in different sauces
- With cucumber salad for a refreshing side
What to drink with Keto Asian Spicy Sticky Wings?
Personally, my favorite is some Kirin beer. Beer always seems to be a good friend to wings! You could choose sake to go with these as well to keep up with the Asian flavors. Sparkling water, maybe in a citrus flavor would go well with these. If you have access to an Asian grocery store I think Yuzu or Ume sparking water would go really well with these too.
Definitely plan to eat these on the day you make them – take advantage of the crispiness! You could make some extra sauce though and save for chicken skewers or some tofu.
❤️ MORE RECIPES YOU’LL LOVE
- Sesame Chicken, Keto & Low Carb
- Another crispy treat – Keto Crispy Kabocha Chips
- Keto Cheese Pepperoni Bites a great game day recipe
- You’ll love these Keto Kabocha Latkes
- Try this amazing Keto Bacon Cheddar Cheese Ball
Keto Asian Spicy Sticky Wings
- silicone mat
- baking sheet
- 1 dozen wings broken down and well dried
- 1/2 tablespoon baking powder aluminum free
- 1 teaspoon smoked salt
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons water
- 2 tablespoons allulose
- 2 cloves garlic
- 1/2 teaspoon orange zest I used fresh but dried can also work
- 1/2 teaspoon red pepper flakes or to taste
- 1/8 teaspoon ginger ground (you could always use fresh)
- 1/8 teaspoon xanthan gum added at the end (optional if it needs thickening)
- 1 teaspoon toasted sesame oil added at the end
- 1 teaspoon sesame seeds
- 1 green onion chopped
- Break down the wings into drumettes and flats; reserve the tips to make stock. (I keep a bag in the freezer!) Dry well with paper towel and coat with baking powder and salt mixture.
- Arrange on a rack, leaving space around the wings. Place in fridge, uncovered for 8-24 hours.
- Preheat oven to 450 degrees F and remove wings from the fridge. Be sure to allow the oven to fully preheat. TIP: Air circulation helps with the crispiness so a rack really helps! The fat will render so place the rack over a rimmed baking dish. Add a silicone mat or foil for easier clean up.
- Check for doneness at 20 minutes. Wings should be browned and crispy!
- As wings bake, make your sauce. Combine all ingredients minus the xanthan gum and toasted sesame oil to a nonstick frying pan. Sauce will reduce and become nice a fragrant!
- Just as the wings are getting done, (if needed) add the xanthan gum to help thicken the sauce and the toasted sesame oil (it prefers not to be cooked!).
- When the wings are done, use tongs to remove them from the rack and dump them directly into the sauce. Give them a good stir to coat them on all sides.
- Garnish with sesame seeds and green onion. Enjoy!
this looks amazing I am going to have to try this one for sure
Thanks so much. Let me know if you do! These are great for breakfast!
What beautiful colors and definitely seems so full of flavor.
Thanks so much! Yes, these are zingy with the ginger and red pepper flakes! Thank you for visiting and trying the recipes!
These wings look delicious. Your photos look great, and I love the way you handled the ingredients section.
Thanks so much Adriane! I love the check off feature. Sounds goofy but I also use it when I’m baking – I hate missing an ingredient!
Love this recipe, always looking for a good asian wing sauce. I have to check out the allulose I’ve never tried it. Sounds like a perfect sugar substitute.
It is my FAVORITE ingredient! I hope you give it a try – let me know if you do! You could always use sugar or honey (or your sweetener of choice)! Thanks again, Jill!
OK, now I can make someone happy! And I’m curious to try them too. I’m yet to try Tofu, but thanks for the idea!
Awesome, Mihaela, it’s so nice to cook something for the people we care about! Thanks for checking out this recipe!