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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 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
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.