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Spicy Keto Szechuan Chicken Wings Recipe

These Spicy Keto Szechuan Chicken Wings are crispy, spicy, and coated in a bold, sugar-free sauce that packs a punch! Made with Szechuan peppercorns, chili flakes, and a tangy low-carb glaze, they are perfect for anyone on the keto diet looking for a flavorful meal or snack. Cooked in the oven or air fryer, these wings are crunchy outside, juicy inside, and full of heat.

Ingredients

Scale

For the Wings:

  • 2 lbs chicken wings (split into drumettes and flats)
  • 1 tbsp baking powder (not baking soda)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the Szechuan Sauce:

  • 2 tbsp butter (or coconut oil)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp Szechuan peppercorns (lightly crushed)
  • 1 tsp chili flakes (adjust to taste)
  • 1 tbsp soy sauce (or coconut aminos for keto-friendly option)
  • 1 tbsp rice vinegar
  • 1 tbsp sugar-free sweetener (monk fruit or erythritol)
  • 1 tbsp chili paste (Sambal Oelek or similar)
  • ½ tsp sesame oil
  • 1 tbsp water (optional, to thin sauce)
  • Green onions and sesame seeds for garnish

Instructions

Step 1: Prepare the Wings

  1. Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
  2. Pat the wings dry with paper towels. The drier they are, the crispier they get.
  3. Toss wings in baking powder, salt, black pepper, and garlic powder.
  4. Arrange wings in a single layer on a wire rack over a baking sheet (or in an air fryer basket).

Step 2: Cook the Wings

Oven: Bake for 45-50 minutes, flipping halfway through.
Air Fryer: Cook for 20-25 minutes, shaking the basket halfway.

Step 3: Make the Szechuan Sauce

  1. In a pan over medium heat, melt butter. Add garlic, ginger, Szechuan peppercorns, and chili flakes. Sauté for 30 seconds.
  2. Stir in soy sauce, vinegar, sweetener, chili paste, and sesame oil. Simmer for 2-3 minutes until slightly thickened.

Step 4: Toss & Serve

  1. When the wings are crispy, place them in a bowl.
  2. Pour the hot Szechuan sauce over and toss to coat evenly.
  3. Garnish with green onions and sesame seeds. Serve immediately.

Notes

  • For extra heat, add more chili flakes or a teaspoon of hot chili oil.
  • For milder wings, reduce the Szechuan peppercorns and chili paste.
  • For ultra-crispy wings, broil for 2-3 minutes at the end.
  • Store leftovers in an airtight container for up to 3 days.
  • To reheat: Use an oven or air fryer at 375°F (190°C) for best results.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition