Vietnamese Keto Fish Sauce Chicken Wings | Keto Cánh Gà Chiên Nước Mắm
This is one of my family’s favourite ways to enjoy wings. A family friend who owns a phở restaurant here in Toronto gave me a couple of tips and “secret” ingredients years ago. Here is the keto version. Enjoy!
PREP TIME
25 minutes
COOK TIME
30 minutes to 35 minutes
INGREDIENTS
16
Serves: 3-4
Ingredients
- 3 lb3 lb3 lb Chicken Wings
- 1 Tbsp1 Tbsp1 Tbsp Mushroom Seasoning
- 1 tsp1 tsp1 tsp Garlic Powder
- 1/2 - 1 tsp1/2 - 1 tsp1/2 - 1 tsp Sea Salt
- 1/2 tsp1/2 tsp1/2 tsp Ground Fresh Black Peppercorns
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder, (optional)
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 3 cloves3 cloves3 cloves Garlic, minced
- 111 Onion, medium, chopped
- 3 sprig3 sprig3 sprig Green Onion (Scallion), chopped (3 stalks)
- 1-31-31-3 Thai Chili, sliced
- 1/4 cup1/4 cup1/4 cup Allulose, powder
- 3 Tbsp3 Tbsp3 Tbsp Fish Sauce, (Red Boat brand)
- 1 tsp1 tsp1 tsp Lime Juice, fresh
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Unsalted Butter
- 2 Tbsp2 Tbsp2 Tbsp Water
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Season the chicken wings in a large mixing bowl by adding the mushroom seasoning, garlic powder, sea salt, ground black pepper, baking powder (if using), and avocado oil. Mix well to coat evenly and marinate for 20 mins.
- Pre-heat air fryer to 380F. Place a wire rack over a lined baking sheet and transfer the seasoned chicken wings onto the rack.
- Airfry for 25 minutes in the airfryer, flipping and rotating halfway through.
- While the wings are air frying, make the sauce. Use a mortar and pestle to crush the garlic and chilis to release its fresh flavours and oils.
- Using a wok, dissolve the powdered allulose on medium heat. Cook until the allulose starts to brown, and add in the water. Follow by fish sauce, lime juice and butter.
- Lower the heat and add the crushed garlic and chilis to the wok. Simmer the sauce until thickened, then turn off the heat. Leave the sauce in the wok.
- After 25 minutes of air-frying, turn up the heat to 400F and air-fry for another 5-10 minutes, rotating halfway through again.
- Add the chicken wings to the sauce and toss to coat evenly in the wok. Garnish with chopped green onions. Serve.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Entrées Gluten Free Keto Nut Free Poultry Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 1112 |
| Fat: | 81 g |
| Carbohydrates: | 2 g |
| Protein: | 90 g |
| Cholesterol: | 350 g |
| Sodium: | 3564 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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