Description
Delicious and crispy Miso-Roasted Keto Chicken Wings, perfect for a low-carb diet.
Ingredients
Scale
- 2 pounds chicken wings, separated into flats and drumettes
- 1/4 cup white miso paste
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar substitute (like erythritol)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet for better air circulation.
- In a large bowl, combine the white miso paste, soy sauce, sesame oil, rice vinegar, honey or sugar substitute, garlic powder, ginger powder, black pepper, and red pepper flakes. Whisk until smooth.
- Add the chicken wings to the bowl and toss them in the marinade until they are evenly coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Arrange the marinated chicken wings in a single layer on the wire rack.
- Roast the wings in the preheated oven for 35-40 minutes, flipping them halfway through, until they are golden brown and crispy.
- Remove the wings from the oven and let them rest for a few minutes. Garnish with sliced green onions and sesame seeds before serving.
Notes
- For extra crispiness, broil the wings for an additional 2-3 minutes after roasting.
- If you prefer a spicier kick, add more red pepper flakes or a dash of hot sauce to the marinade.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: varies
- Fat: 27g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: varies