Get ready for a kick in the mouth! These spicy, Korean-inspired chicken wings get their flavor from fresh hot pepper paste, ginger, garlic, and fish sauce, and the result is delicious. Add a little honey if you like it sweeter, or just go for the undiluted spice and enjoy!
To add most of the heat, the sauce calls for gochujang – probably not something you’re used to picking up at the grocery. Gochujang is a traditional red pepper paste, and it’s typically made with soy and rice, so you might not find a Paleo-friendly version in the store even if you can get it. Here’s a recipe for making your own, minus the junk, or just use another hot pepper paste that works with your take on Paleo.
Because this one leans much more towards the spicy side, it’s an ideal alternative to sugary BBQ sauce for people on a very low-carb diet who still want to get wings with a big flavor. If you’re interested in doing something a little adventurous but not terribly off the wall, these would be great for a game or movie night – wings are a familiar finger food, and spicy is always a hit. Or just try them for a quick dinner when you want something with a little extra Korean flavor.
Korean-Style Chicken Wings Recipe
Protein: 65g / %
Carbs: 24g / %
Fat: 46g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. chicken wings
- 2 eggs
- 1 tsp. baking soda
- 4 medium garlic cloves, minced
- 1-inch knob of fresh ginger, minced or grated
- ¼ cup homemade Gochujang or hot pepper paste
- 3 tbsp. coconut aminos
- 1 tbsp. white wine vinegar
- 3 tbsp. raw honey (optional)
- 1 tbsp. fish sauce
- Sea salt and freshly ground black pepper
- Preheat your oven to 425 F.
- In a large bowl, combine the eggs, baking soda, and season with salt and pepper to taste; whisk until well-emulsified.
- Toss in the chicken wings, making sure they are well coated; remove any excess egg.
- Arrange the chicken wings on a wire rack or directly on a baking sheet.
- place in the oven and cook for 30 to 35 minutes, turning them every 10 minutes.
- In a bowl, combine all the remaining ingredients, and stir well.
- Cook the sauce in a skillet placed over a medium heat, stirring frequently, until it thickens.
- Add the chicken wings to the sauce, toss until well coated, and serve.