Keto Spicy Korean Chicken Wings with Gochujang Style Sauce
Crispy baked chicken wings tossed in a spicy Korean-inspired sauce made with coconut aminos, ginger, and garlic. Perfect for keto dieters who crave bold Asian flavors without the carbs. The wings are charred first for extra depth, then finished in the oven for tender, juicy meat. Served with a creamy mayo-based dipping sauce and garnished with sesame seeds and green onions for authentic Korean flair.
Ingredients
- 5 chicken wings, wingettes and drumettes separated
- 1 tablespoon olive oil
- ⅛ cup hot sauce
- 1 tablespoon coconut aminos
- 1 garlic cloves
- ½ tablespoon fresh ginger
- 1 teaspoon lime juice
- 1 tablespoon water
- 1 teaspoon erythritol
- ⅛ teaspoon black pepper
- ½ tablespoon sesame seeds
- 1 green onions
- 1 tablespoon coriander
- 2 tablespoons mayonnaise
- 1 tablespoon hot sauce, for dipping sauce
- lime juice, from lime wedge
Instructions
- 1
Preheat oven to 450°F
- 2
Heat olive oil in skillet over high heat and char wings 3 minutes on each side
- 3
Transfer skillet to oven and bake for 20 minutes
- 4
Meanwhile, add minced garlic, ginger, hot sauce, coconut aminos, lime juice, erythritol and water to small pan
- 5
Heat sauce mixture on low until hot
- 6
Pour sauce over cooked wings and mix well
- 7
Mix mayonnaise, hot sauce, and lime juice for dipping sauce
- 8
Garnish wings with sliced green onion and sesame seeds
- 9
Serve with dipping sauce
Tips
Pat wings completely dry before cooking for maximum crispiness and better browning during the charring step.
Let wings rest 5 minutes after baking before tossing with sauce to prevent the coating from sliding off.
Double the sauce recipe if you prefer extra saucy wings or want leftover sauce for dipping vegetables.
Good to Know
Refrigerate leftovers up to 3 days. Wings lose crispiness when stored.
Char wings up to 4 hours ahead, then finish baking and sauce when ready to serve.
Serve immediately while wings are hot and crispy for best texture.
Common Mistakes
Pat wings dry thoroughly to avoid steaming instead of crisping during charring.
Keep sauce on low heat to prevent burning the garlic and ginger.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken wings?
Yes, but thaw completely and pat very dry before cooking. Frozen wings will release more moisture and won't crisp as well initially.
What if I don't have coconut aminos?
Substitute with soy sauce for similar umami flavor, though this adds gluten and makes the recipe non-keto friendly.
How long do leftovers keep?
Store in refrigerator up to 3 days, but wings will lose their crispiness. Reheat in oven at 400°F for best results.