Keto Crispy Wasabi Chicken Wings
Double-fried chicken wings coated in potato starch and wasabi powder for maximum crispiness, then seasoned with smoky wasabi salt. The creamy yuzu mayonnaise provides a perfect citrusy counterbalance to the heat. This Japanese-inspired appetizer combines the umami depth of wasabi with the bright, floral notes of yuzu citrus. Perfect for game day, parties, or when you want to traditional chicken wings with bold Asian flavors that pack both heat and sophistication.
Ingredients
- 2 ¼ lb chicken wings, wing tips removed
- 7 oz potato starch
- ⅓ oz wasabi powder, for coating
- ⅛ oz wasabi powder, for salt mixture
- ⅓ oz smoked salt
- 8 ½ tbsp Kewpie mayonnaise, or other Japanese mayonnaiseregular mayonnaise1:1none
less umami flavor
- 2 teaspoons yuzu juicelime juice + lemon juice1:1 mixedcitrus
different flavor profile
- oil, for deep frying
Instructions
- 1
Remove wing tips from wings and cut remaining wing in half at the joint to create drumette and flat sections
- 2
Heat oil in wok to 2 ¾" deep over medium heat until it reaches 350°F
- 3
Preheat oven to 250°F and line baking tray with baking paper
- 4
Mix potato starch and 10g wasabi powder in large bowl
- 5
Working with 3-4 pieces at a time, toss wings in potato starch mixture until well coated
- 6
Shake off excess coating and fry wings for 8 minutes
- 7
Turn wings over and fry on reverse side until cooked through
- 8
Remove wings from oil, drain on kitchen towel, then place on baking tray in oven to keep warm
- 9
Repeat frying process with remaining wing pieces
- 10
Mix mayonnaise and yuzu juice in small bowl for dipping sauce
- 11
Mix smoked salt and 2g wasabi powder in small bowl
- 12
Sprinkle wings with wasabi salt mixture and serve immediately with yuzu mayonnaise
Tips
Double-check oil temperature with thermometer - too hot will burn coating before chicken cooks through
Don't overcrowd the wok when frying to maintain consistent oil temperature
Keep fried wings warm in low oven while finishing remaining batches for best texture
Good to Know
Best served immediately for maximum crispiness. Leftover wings can be stored in refrigerator for up to 3 days and reheated in oven.
Wings can be coated and refrigerated up to 2 hours before frying. Yuzu mayo can be made up to 1 day ahead.
Serve immediately while hot and crispy with yuzu mayonnaise on the side for dipping.
Common Mistakes
Don't skip draining wings on paper towels or they'll be greasy
Avoid frying too many pieces at once to prevent oil temperature from dropping
Substitutions
Gluten-Free Swaps
General Alternatives
less umami flavor
different flavor profile
FAQ
Can I bake these instead of deep frying?
Yes, bake at 200°C for 45-50 minutes, turning once halfway through. They won't be as crispy but still delicious.
What if I can't find yuzu juice?
Mix equal parts fresh lime juice and lemon juice for a similar citrusy flavor profile.
How long will the yuzu mayo keep?
Store covered in refrigerator for up to 1 week. The flavors actually improve after a few hours.