Keto Sesame Chicken Wings

August 31, 2016 by Leanne Vogel April 13, 2019

These wings have the flavor of the classic “sticky” sesame wing, but with none of the sugar. Meaning you can eat a bunch and not have to worry about the corresponding sugar high! I enjoyed the tahini dip alongside these wings, but it’s totally optional. If you want to go really crazy, you could toast the sesame seeds before sprinkling over top. Your choice! Makes 1 lb (455 grams)

Ingredients

Marinade

• 5 tablespoons avocado oil, divided
• 2 tablespoons coconut aminos
• 1 teaspoon balsamic vinegar
• 1 small garlic clove, minced
• 1-inch (2.5 cm) fresh ginger root, minced
• 1/4 teaspoon finely ground grey sea salt
• pinch ground cayenne pepper
• 1 lb (455 grams) chicken wings

Optional Tahini Dip

• 1/4 cup water
• 2 tablespoons tahini/sesame paste

Toppings

• 1/4 cup diced green onions
• 1 teaspoon sesame seeds

Instructions

1. Place 3 tablespoons of the sesame oil, coconut aminos, vinegar, garlic, ginger, salt and cayenne pepper in a large container with a lid, and whisk to combine. Add chicken wings and seal with the lid. Set on the counter for 3 hours, or in the fridge overnight.
2. Preheat oven to 400°F (205°C) and set out your large cast iron pan, or line a baking sheet with parchment paper.
3. Reserving the marinade, place the chicken wings meaty side up on the prepared sheet. Drizzle with 1 tablespoon of sesame oil and transfer to the preheated oven. Cook the chicken wings for 30 to 35 minutes, or until tops are golden.
4. To prepare the tahini dip, 5 minutes before the wings are ready, transfer the reserved marinade to a small saucepan and add water, tahini, and the remaining 1 tablespoon of sesame oil. Cook on medium-low heat, whisking continually for 5 minutes, or until it has simmered for a minimum of 3 minutes.
5. Remove from the oven and transfer to a clean plate. Sprinkle the chicken wings with green onions and sesame seeds, and serve alongside the tahini sauce.

Notes

To reheat, either microwave or place in a cast iron pan and heat on the stovetop on medium heat, covered, for 5 minutes.

You’ll notice that the image has sesame oil in it, but I changed this recipe to avocado oil in 2017 to using avocado oil when I learned that sesame oil makes this recipe too inflammatory.

Nutrition Information Per Serving