A Korean street-food favorite, these crispy chicken wings are coated in a sugar-free gochugaru sauce, making them suitable for a keto diet. The wings are fried until crisp, then tossed in a thick, intensely spicy sauce.
Rub the chicken wings with salt, then coat them with gochugaru, crushed garlic, and grated ginger. Refrigerate for 20 minutes.
Heat plenty of oil in a deep pot. Fry the wings for 12 minutes, until golden and crisp, then lift them out with a slotted spoon and drain.
Bring the soy sauce, sesame oil, and powdered sweetener to a boil in a small pan. Simmer for 3 minutes, until slightly thickened.
Toss the fried wings with the hot sauce, sprinkle with sesame seeds, and serve immediately.
Do not overcrowd the pot when frying the wings; if the oil temperature drops, they will absorb oil and lose their crispness. Contains sesame (sesame oil and seeds) and soy (soy sauce). Additional allergen check: Check the soy sauce label for a gluten statement; ingredients may vary by product.
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