Keto Korean Chicken Wings Recipe

Keto Korean Chicken Wings

These Keto Korean Chicken Wings have so much flavor! Cooked in a skillet the wings get perfectly crispy before they get doused in a tangy korean style hot sauce.

Hands-on: Overall:

Nutritional values (per serving)

Total Carbs 3.9 grams
Fiber 0.6 grams
Net Carbs 3.3 grams
Protein 13.4 grams
Fat 20.8 grams
of which Saturated 4.4 grams
Energy 257 kcal
Magnesium 25 mg (6% RDA)
Potassium 203 mg (10% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (21%), fat (74%)

Ingredients (makes 6 servings as appetizers)

  • 14-16 chicken wings, cut at joints (~ 1.4 kg/ 3 lbs) – freeze the wingtips for later to make chicken stock or bone broth.
Optional Dipping Sauce:


  1. Preheat oven to 230 C/ 450 F. Dry the chicken wings by patting them with a paper towel (to learn how to cut chicken wings, see this recipe, step 1).
  2. Heat a large cast iron skillet over medium high heat and sear the wings 2-3 minutes per side.
    Keto Korean Chicken Wings
  3. Transfer to the oven and bake another 20-30 minutes until golden and crisp. (Tip: For extra crispy chicken wings, follow this oven-baked method using baking powder.)
  4. Place the sauce ingredients in a small pot and combine over low heat until hot. Toss with the cooked wings.
    Keto Korean Chicken Wings
  5. Garnish with sesame seeds and green onion. Serve immediately.
    Keto Korean Chicken Wings

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