Keto Sweet Chili Sticky Asian Chicken Wings Recipe (2024)

FAQs

How to make sauce stick on wings? ›

However, there's a simple technique that can help the maximum amount of sauce coat every inch of the wing's surface area: Dusting chicken wings with flour before cooking. This easy step transforms the wings into a canvas that both promotes a crispy texture and ensures that the sauce clings irresistibly to every inch.

Now, the way you prepare your wings does matter. Traditional frying methods and tossing them in a sugar-laden sauce might push them out of keto territory. But if you stick to baking, grilling, or air frying, and opt for a low-carb seasoning or sauce (think buffalo or ranch), you're in the clear.

In general, it's best to add your sauce only at the end of baking or until you're ready to serve. Doing so will preserve the crispiness of your wings and maintain the desired texture and taste all throughout the big game. Indeed, it's challenging to achieve the right balance between crispy and saucy wings.

One of our absolute favorite things to order out is chicken wings because they're naturally keto friendly. And they if they're done right, they're so good, especially paired with blue cheese dressing!

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Chicken wings can be keto-friendly, depending on how they're prepared and any added sauces or coatings. Opt for grilled, baked, or fried wings without breading and choose low-carb sauces or enjoy them plain.

What wing sauce can I eat on keto? Look for wings that are coated in naturally sugar-free seasonings and sauce. Classic Buffalo sauce is usually sugar-free, as is garlic parmesan and lemon pepper. Cilantro lime is another good option.

Since most people following the diet are restricted to between 20 and 50 grams of net carbs per day, and the average ranch dressing is between 2 to 3 grams of net carbs per serving, it can be easily paired with a variety of healthy foods while on a ketogenic diet.

Crispy Hack #1: Baking Powder

The most widespread trick on the internet involves sprinkling a little baking powder onto the wings before baking them.

Most oven-baked chicken wings are tossed in sauce after they have been cooked, which means that the skin needs to be perfectly crisp to soak up all the sauce. Thoroughly pat the wings dry with paper towels before seasoning them with salt and placing them on a baking sheet.

Why won't my sauce stick to my wings? ›

Tossing your wings in flour before frying will give them a slight crust that will absorb sauce more readily. If not using flour, try using a thicker sauce, I've seen Franks Red Hot came out with a thick sauce. If you're using regular hot sauce, add melted butter to the sauce and let sit at room temp.

The Best Meats for Keto

Only about one-fifth of your meal should be protein. If you've done that math, that makes high-protein meat choices, like skinless chicken breasts or fish, things you should only eat sparingly.

KFC. Although KFC is renowned for the Colonel's crispy fried chicken, its batter unfortunately adds 8-11 net carbs for just one medium-sized piece. That being said, KFC can still be a keto-friendly spot to hit up when ordering Kentucky grilled chicken.

Rinsing the pasta, or tossing it with oil, will remove starch or make the pasta slick, which will prevent the sauce from sticking. Pimp the sauce out with a little pasta water before you drain the pasta. Pasta water is full of starch and adding some to your sauce will help to “glue” it to the pasta.

Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.

The secret to making it even stickier is to mix it with a little bit of the water you cooked your pasta in. This water is bursting with starch and acts as an emulsifier and a thickener, giving you the best possible chance of serving a restaurant-quality dish.

Let them cool down for a few minutes on a wire rack. (This also goes for anything else you're deep-frying, whether or not you're going to sauce it.) If they're very hot when the sauce hits them, the heat will make the sauce create steam, which will penetrate your breading more easily.