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.

If you are worried that consuming chicken wings may affect your keto diet, the good news is that chicken wings are actually keto-friendly. This delicacy contains a low amount of carbs and a reasonable protein content ideal for your keto diet. However, carbs in chicken wings vary depending on the preparation method.

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.

These Thai Sweet Chili Chicken Wings have been a hit with everyone I've made them for! The wings are juicy, crispy, and sweet from the Thai sweet chili sauce with just the right amount of tanginess. Perfect for your next weeknight dinner or party!

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.

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. This method keeps the wings deliciously keto-friendly, giving you that satisfying crunch and flavor without the carb overload.

If you love cooking, you're probably used to recipes that call for cornstarch as a thickening agent. But cornstarch is typically forbidden on Keto, with a whopping 116g of net carbs per cup. That's enough to knock you and your 5 best friends out of ketosis.

This was the easiest of the hacks: Just toss the wings in a teaspoon each of salt and baking powder before baking. The wings came out of the oven quite crisp, and were the only wings that came out matte – with no oil sheen – which seemed to help them absorb the sauce, in both good and bad ways.

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.

Is cornstarch or baking powder better for crispy wings? ›

Cornstarch. When you coat chicken wings in plain cornstarch mixed with a little kosher salt before baking, you are rewarded with ultra tasty, divinely crispy wings with zero metallic flavor.

“Baked chicken wings are a healthier alternative to fried ones,” says dietitian Katie Rankell, director of the UCI Health Weight Management Program. She notes that a typical serving of fried wings — two pieces — will weigh in with 309 calories, 21 grams of fat and more than 1,000 mg of sodium.

✓ Plain Boneless Wings

Plain boneless wings have the lowest amount of calories, sodium, carbohydrates, and saturated fat, with just 80 calories, 4.5g fat, 1g saturated fat, 6g carbs, 4g protein, and 230mg sodium per wing.

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.