An Asian Wing Sauce Without the Sugar!
I’ve always been a huge fan of Asian wing sauce. In all honesty I can do without Buffalo sauce. All I need is a spicy, salty, and subtly sweet Asian style wing sauce and I’m a happy camper. The problem is there are virtually no keto friendly options at the grocery store. Buffalo sauce is easy to find, but every time I search for an asian sauce it is littered with sugar, honey, hoisin, or soy. After multiple trips in which I returned home defeated and empty handed I set out to make my own, homemade Asian wing sauce!
The ingredient list is somewhat lengthy, but just about every ingredient is critical! If you can’t take the heat you can leave out the chili’s but everything else you’re going to want.
Finely chop all the ingredients pictured above. A trick I use for the ginger is to put it in the freezer and then grate it with a cheese grater. I thought it was weird at first, but it allows you to get the ginger really finely ground. I just store all of my ginger in the fridge now.
Set it and Forget it
The longer the sauce cooks the better, to a point. I like to allow it to cook for a minimum of 15 minutes, but usually closer to a half hour. This allows for the flavors of all the spices to really come out and impart themselves into the sauce. I’ll detail the cooking process in the recipe instructions below.
If you’re still looking for a good wing recipe(I feel your pain) check out our recipe for the crispiest oven baked wings you’ve ever had! They are a great vessel for this fantastic sauce. I would recommend not applying the sauce until after the wings are done cooking though. That will help to achieve maximum crispiness!
(per recipe – enough to sauce 20 wings)
Net Carbs: 9g