Chili Lime Chicken Wings LowCarbingAsian Cover

Chili Lime Chicken Wings


From time to time, we enjoy having a dinner of just chicken wings and for those times, our go-to recipe is this Chili Lime Chicken Wings!

It posses the right balance of all flavors to have a very addictive quality about it.  You can also add an optional Yuzu juice to bring a certain Asian taste profile which adds a nice fusion twist to the dish! 

Chili Lime Chicken Wings LowCarbingAsian Pin 1

It takes about 30 minutes to complete from start to finish, but most that time is the baking.   We start by making the simple coating/rub of the chicken wings, and simply bathing the wings in the sauce.  From there, we just throw them onto a silicone baking mat and off it goes into the oven! 

So while you’re waiting, feel free to watch some TV, Facebook, go onto the ‘Gram’ and wait for the oven to do it’s thang!

Chili Lime Chicken Wings LowCarbingAsian Pic 1

What can you say about juicy chicken wings infused in a slightly sweet lime/lemon flavor rounded with a kick of spice at the end!  All while being very low-carb/keto friendly at only ~1g of carb/serving!  I’ll say it’s definitely worth a try!

Chili Lime Chicken Wings LowCarbingAsian Pic 2

For this dish, the only special ingredients would be Swerve/Monkfruit and the optional Yuzu, both which can be found on Amazon.

Now, let’s get cooking!

Prepping Time 10M

Cooking Time 20M

Total Time 30M

Net Carb/Serv ~1g

Servings 2-3

Ingredients

  • 10-15 Wings & Drumettes
  • 2 tbsp Swerve/Monkfruit
  • 4 tbsp Water
  • 2 Garlic Clove
  • 2 tsp Salt
  • 2 tbsp Olive Oil
  • 1 tbsp Cheyenne Pepper / Togarashi
  • 1 Lime Zest (organic if possible since we are zesting)
  • 1 tsp Yuzu (optional)

Directions

1) Gather all the ingredients.

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2) Preheat to 500F.

Chili Lime Chicken Wings

3) In a small stove top pot, add Swerve/Monkfruit and water, bring to a soft boil on medium-low heat.  Should take around 1-2 minutes.  Once boiling, remove from heat and set aside.  This is our simple syrup.

Chili Lime Chicken Wings Recipe

4) Grind garlic with a grinder or a garlic press and place into a mixing bowl.

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5) Zest lemon with a grater and add to mixing bowl.

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6) Add Cheyenne Pepper/Togarashi, salt, olive oil, optional Yuzu juice and simple syrup from step 3) and mix well.  

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7) Add chicken into mixing bowl and toss well. 

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8) Line oven tray with aluminum foil and spray/coat with cooking oil or use a silicone baking mat.  Line chicken on a tray and make sure they aren’t touching one another.

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9) Place the tray in the CENTER of the oven and bake chicken for 15 minutes or until browned skin side down.  Note – if the chicken is browning too quickly, lower the tray to rack below.

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10) Once browned, flip chicken and bake for additional 10 minutes or until browned. If you want a crispy skin, move the rack 6-8″ away from heating element and cook for an additional 1-2 minutes.  Transfer to a serving plate.

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Hope you enjoy your low-carb/keto Chili Lime Chicken Wings!

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Chili Lime Chicken Wings LowCarbingAsian Pin 2

Chili Lime Chicken Wings LowCarbingAsian Cover

Chili Lime Chicken Wings

The BEST Asian Low-Carb/Keto recipe for Chili Lime Chicken Wings. Super easy to make with ~1 Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: chicken wings no sugar, homemade chili and lime wings, keto chicken wings, keto chili and lime, low carb chicken wings, low carb chili and lime
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Print Recipe

Ingredients

  • 10-15 Wings & Drumettes
  • 3 tbsp Swerve/Monkfruit
  • 6 tbsp Water
  • 2 Clove Garlic
  • 2 tbs Salt
  • 2 tbsp Olive Oil
  • 1 tbsp Cheyenne Pepper / Togarashi
  • 1 tsp Lime/Lemon Zest organic if possible since we are zesting
  • 1 tsp Yuzu optional

Instructions

  • Gather all the ingredients.
  • Preheat to 500F.
  • In a small stove top pot, add Swerve/Monkfruit and water, bring to a soft boil on medium-low heat. Should take around 1-2 minutes. Once boiling, remove from heat and set aside. This is our simple syrup.
  • Grind garlic with a grinder or a garlic press and place into a mixing bowl.
  • Zest lemon with a grater and add to mixing bowl.
  • Add Cheyenne pepper, salt, olive oil, optional Yuzu juice and simple syrup from step 3) and mix well.
  • Add chicken into mixing bowl and toss well.
  • Line oven tray with aluminum foil and spray/coat with cooking oil or use a silicone baking mat. Line chicken on a tray and make sure they aren't touching one another.
  • Place the tray in the CENTER of the oven and bake chicken for 15 minutes or until browned skin side down. Note – if the chicken is browning too quickly, lower the tray to rack below.
  • Once browned, flip chicken and bake for additional 10 minutes or until browned. If you want a crispy skin, move the rack 6-8″ away from heating element and cook for an additional 1-2 minutes. Transfer to a serving plate.

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