Vietnamese · Dinner
Crispy Fish Sauce Chicken Wings (Keto)
Chicken wings brined in fish sauce and garlic, air-fried until the skin turns shattering and dark amber, then tossed in a reduced fish sauce and monk fruit glaze with chili and lime. No cornstarch dredge, no sugar syrup, keeping this Vietnamese favorite low-carb, served with lime wedges and scallion.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
489Calories
44.1gProtein
31.5gFat
5.2gCarbs
1.7gSugar
0.7gFiber
2268mgSodium
243mgChol
7.4gSat Fat
451mgPotassium
36mgCalcium
2.3mgIron
0.5mcgVitamin B12
17mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Pat the chicken wings dry and toss in a bowl with fish sauce, garlic, and black pepper until evenly coated.
2
Marinate
Cover and refrigerate the wings for 30 minutes to allow fish sauce and garlic to penetrate the skin.
3
Fry
Arrange wings in a single layer in an air fryer basket brushed with avocado oil. Cook at 400°F for 20–25 minutes, flipping halfway, until skin is golden-brown and crisp.
4
Reduce
Warm the remaining fish sauce, monk fruit sweetener, and lime juice in a small skillet over medium-low heat for 3–4 minutes, stirring, until thickened into a glaze.
5
Toss
Add the hot wings to the glaze and toss over low heat for 1 minute until evenly coated. Work quickly so the glaze clings.
6
Plate
Transfer wings to a plate, scatter sliced chili and scallion over the top, season with salt, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20 oz290g, about 6-7 pieces bone-in chicken wings
- 3 tbsp3 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp monk fruit sweetener
- 2 tbsp2 tbsp lime juice
- 11 fresh red chili
- 2 tbsp2 tbsp avocado oil
- 22 scallion
- 1/2 tsp1/2 tsp black pepper
- a pinch of salt
