These Low Carb Vietnamese Sticky wings are oven baked to perfection. Tossed in a sweet and spicy Keto friendly sauce that's out of this world. If you're tired of boring Buffalo Wings this is the recipe for you!
Are you tired of the same old Buffalo wings with bleu cheese and celery at your Super Bowl Party?? Why not go global and try these low carb keto friendly Vietnamese Sticky Wings using Alternasweets Spicy Ketchup. The sweet and spicy flavor of these sticky wings will have everyone licking their fingers well into the fourth quarter.
The secret to making crispy chicken wings is planning ahead. Sure you could just throw some wings in the oven or air fryer and cook them until they are crisp but they never seem to come away from the bone easily. Also the crispness only lasts a minute or two before returning to a less than optimal texture. If this doesn’t sound like the kind of wings you want to serve at your next get together then you’ll need to start preparing these wings the night before. Another advantage to this method is you’ll have less work to do on game day. You can spend more time enjoying the game and your guests.
Moisture is the enemy of crispness and salt is the enemy of moisture. So by deductive reasoning salt is your friend...in moderation of course. Take the wings out of the package the night before. Then pat them dry, dusting them with a light coat of salt. Finally leave them in the fridge overnight uncovered. This will draw out the moisture in the chicken skin without affecting the meat of the bird. If possible store in a wide shallow container or even a sheet pan with a cooling rack. To cut dow on the mess I like to use parchment paper sheets underneath the cooling rack.
The second secret solution to crispy wings is baking powder. Adding the baking powder along with your desired seasoning will almost act as a poultry Botox treatment. Pulling the skin tight so the wings can crisp up in the oven.
Cooking the wings slowly at first at a lower temperature also helps to draw out moisture. If possible I recommend cooking the wings in the morning the next day then refrigerating them. This will help the wings pull away from the bone when they are fully cooked. It also cuts down on the time cook time later when you want to serve them.
If you’ve ever had wings in a restaurant and they arrived in less than 15 minutes they were most likely par cooked. Don’t think that this is a lazy hack just to serve food quicker. It actually helps tenderize the meat and crisp the skin even further by expanding and contracting the fibers in the meat. The double “fry” method is often used to create optimal crispness in French fries and other meats.
Now that I’ve given you all my secrets to the crispiest oven baked wings on the planet let’s talk about the sauce. We don’t want to drowned the wings in sauce or even the crispiest wing will turn soggy in seconds. I prefer to actually baste my sauce on to each wing. A trick I learned from most Korean fried chicken joints. This method though a bit more time consuming insures each wing an even distribution of sauce. If you are in a time crunch and tossing the wings is required, start with just a few tablespoons at a time. You can always add more and I recommend serving the extra sauce on the side for those guest who want a saucier wing.
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