Let’s face it; wings are meant to be hot. My two go-to choices of hot sauces are Buffalo and this sriracha sauce. This sriracha wing recipe is the one I choose when I’m down for a hot wing with an Asian flair.
Keto Crispy Baked Sriracha Hot Wings Recipe
- 2lb chicken wings , rinsed and patted dry
- Kosher salt and white pepper, to taste
Sriracha Sauce Ingredients:
- 2 tablespoons avocado oil
- 2 cloves garlic , finely minced
- ½ cup yellow onion, finely minced
- ½ cup keto-friendly ketchup
- 2-3 tablespoons sriracha (to taste)
- 1 tablespoon unsweetened rice vinegar
- 1 teaspoon fish sauce
- ¼ teaspoon ground cumin
Optional Garnish Ingredients:
- Toasted sesame seeds
- One stalk green onion, finely chopped
Air dry wings on a baking tray with a grill rack for at least 2 hours (overnight is best). Season with Kosher salt and white pepper to taste.
Preheat oven to 400F. Combine the seasoning in a small spice bowl. Put all the wings in a bowl and drizzle with half the avocado oil then sprinkle on half the seasoning. Toss the wings to coat. Add the remainder of the oil and seasoning and toss again.
Spray the baking tray grill rack with coconut oil cooking spray then arrange all the wings on the grill rack with space in between each. The grill rack is absolutely necessary for you to get the crispy results you this recipe is designed for. You'll even get a few char marks as though you did these in the BBQ, it's great!
Bake wings in preheated oven for 45 minutes. Change the oven setting to broil on low and leave it in for a further 6-8 minutes, watching closely to make sure they don’t overcook.
While the wings are broiling, prepare the sauce. Melt the butter in a small sauce pan over low heat. Whisk in the remaining ingredients from the sauce. Try to time the sauce so that it will be ready soon after the wings come out of the oven.
Bake for about 45-50 minutes until golden brown, flipping the wings halfway through baking, after the first 25 minutes or so.
Make the sauce while the wings cook (or before): Heat sauce pan on medium-high heat, add avocado oil and then add onion and garlic. Continue stirring the onions and garlic until they are golden brown, but not burnt. Then add ketchup, sriracha hot sauce, vinegar, fish/soy sauce and ground cumin.
Stir well and let simmer on low heat for about 3 minutes. Remove from heat and set aside. wings have finished baking, toss wings in sauce. Sprinkle with sesame seeds and green onions, and serve with a side of high-fat yogurt or sour cream.
Did you make this keto crispy baked sriracha hot wings recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)