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You are here: Home / Categories / Recipes / Special Diets / Dairy Free Recipes / Low Carb Bacon-Wrapped Asian Chicken Wings

30 April 30, 2014 Dairy Free Recipes

Low Carb Bacon-Wrapped Asian Chicken Wings

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I’ve been obsessed with doing a low carb bacon wrapped chicken wing for awhile now, and this week I decided to tackle it! It was a raging success!

Keto Chicken Wing Recipe from I Breathe Im Hungry

 

I wanted the wings to be a little sweet and a little spicy, so Asian seemed like the way to go.   I used a combination of 5 spice powder, Hoisin sauce (sparingly as it contains sugar), and a few other typical Asian ingredients to create the marinade.

After marinating the chicken wings for an hour, I wrapped them in bacon and secured it with a toothpick. Then I added them back into the marinade for another hour.

 

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bacon wrapped chicken wing

 

The key to getting great flavor in these is to marinate them as long as possible – overnight would be awesome, but even a few hours will do.  You could make extra marinade (keeping it separate from the raw chicken of course) and use it as a sauce after the chicken is cooked.  We didn’t think it needed it, but if you like them really saucy I’m sure it would be awesome that way too.

 

keto recipe for asian chicken wings wrapped in bacon from I breathe im hungry

 

In the interest of science, I baked some of them (shown in the very top photo) and also deep fried some of them (shown directly above) to see which would get the best results.  It was a toss up.  The deep fried wings cooked a lot faster and were a little juicier, while the baked wings were more uniform and the meat was more succulent and tender from the longer cook time.

Both ways were attractive, crispy, and delicious – so it really depends on your personal preference.  In the future I’ll probably just bake them because it was much easier and less hands on than deep frying them.  Either way, these are guaranteed to be a hit so make A LOT if you’re planning to share!

 

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Low Carb Bacon-Wrapped Asian Chicken Wings Recipe

Keto Chicken Wing Recipe from I Breathe Im Hungry

Crispy, sweet, salty and spicy – these low carb Asian inspired chicken wings are made even better with a bacon “skin!” Guaranteed to be a hit with the whole family!

  • Author: Mellissa Sevigny
  • Yield: 16 drumettes

Ingredients

  • 16 raw chicken wing drumettes
  • 1 Tbsp Hoisin Sauce
  • 1 tsp 5 Spice Powder
  • 1 Tbsp gluten free soy sauce (tamari)
  • 2 Tbsp granulated sugar substitute
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1 Tbsp coconut oil
  • 8 oz raw bacon

Instructions

  1. Combine the Hoisin sauce, 5 spice powder, GF soy sauce, sweetener, sesame oil, red pepper flakes, and coconut oil in a medium bowl.
  2. Add the chicken wing drumettes and toss to coat.
  3. Marinate in the refrigerator for at least one hour.
  4. Open the package of bacon and cut the pieces in half.
  5. Wrap one half piece of bacon around each drumette and secure it with a toothpick through the fat end.
  6. Add the bacon-wrapped wings back to the marinade and toss to coat.
  7. Marinate in the refrigerator for at least one more hour or overnight.

To bake:

  1. Place the chicken about one inch apart in a single layer on a cookie sheet. Bake at 400 degrees (F) for 45 minutes.

To fry:

  1. Heat oil to 375 degrees (F) and fry chicken in batches – careful not to overcrowd the pan.
  2. Fry for about 4 – 6 minutes depending on the size of the wings – or until the meat is no longer pink near the bone.
  3. Serve hot with additional sauce if desired.

Nutrition

  • Serving Size: 4 drumettes
  • Calories: 338
  • Fat: 22g
  • Carbohydrates: 2g net
  • Protein: 25g

 

a low carb chicken wing recipe from Mellissa Sevigny of I breathe im hungry

 

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Categories: Dairy Free Recipes Tags: appetizer, asian, atkins, chicken, cocktail food, dairy free, gluten free, keto, low carb, main dish, paleo, party food, primal

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Reader Interactions

Comments

  1. Calvin says

    October 11, 2018 at 2:11 pm

    Nice fusion recipe idea

    Reply
  2. Janette Guthrie-Brown says

    June 25, 2018 at 8:30 pm

    YUMMY

    Reply
  3. Sandee says

    January 24, 2018 at 2:19 pm

    Have you ever used Coco Aminos, made from the coconut, as a soy sauce alternative? It looks like soy sauce with no soy or gluten. It has a teriyaki flavor.

    Reply
  4. Mandy Slack says

    July 10, 2017 at 5:40 pm

    Hello! I know this is an older post, but I’m hoping you’d be able to help me out anyway. I am thinking of making these for an upcoming Asian food themed food day at work. However, we have one person on our team who is deathly allergic to coconut oil. Would there be anything else I could substitute for that? I appreciate your time!

    Reply
    • Mellissa Sevigny says

      July 11, 2017 at 8:41 am

      You can substitute any light oil for the coconut oil!

      Reply
  5. Mindy says

    January 9, 2015 at 4:47 pm

    These look phenomenal. I will be adding Hoisin sauce to the grocery list!

    Reply
  6. Elise Wormuth says

    January 3, 2015 at 11:41 am

    Well, even skimping on the marinade time, they were wonderful! It was hard for me to wrap the bacon around in a nice neat way, but I thought oh well, and in the end they looked just fine. They were delicious — we all loved them. I know they’ll be a go-to meal n this new way of eating! Thanks —

    Reply
  7. Elise Wormuth says

    January 2, 2015 at 8:31 pm

    Hi! New to the site, my husband and I are going to keep pretty strict for the first month and see how we do. I’m making the wings tonight — they’re just about ready to go in the oven. My only question is about the marinade — I’m only making 12 drumettes, and made the amount of marinade specified for 16 — and I wound up rubbing it on the chicken, because it wasn’t very liquid and there wasn’t very much of it. And when I put the bacon on, there was hardly any marinade at all left in the bowl. I’m sure it will be fine, but I’m just wondering about the amount of marinade. Your site is wonderful, and I’m sure I will be visiting every day!

    Reply
    • Mellissa Sevigny says

      January 3, 2015 at 7:28 am

      There should have been a little over 1/4 cup of the marinade and because it’s so intensely flavored it wouldn’t take much to flavor the chicken so it’s not a really soupy soaking marinade. More of a thick coating – how did they turn out!?!?

      Reply
  8. Michael Nye says

    June 2, 2014 at 11:11 am

    These look delish!!! Do you think they would turn out well on the grill? Just got a brand spanking new gas grill and I am trying to do as much cooking out there this summer. Thanks so much…love your website!

    Reply
    • Mellissa Sevigny says

      June 3, 2014 at 10:20 am

      Might be an issue with the fatty bacon drippings with flame ups – use indirect heat and you might be ok though! Not sure they will crisp the same as in the oven – let us know how they turn out if you try it!

      Reply
  9. Paul says

    May 4, 2014 at 11:11 am

    I went looking for Hoisin Sauce and all the brands i found had TONS of sugar in them, over 10 grams of carbs per serving.

    Reply
    • Mellissa Sevigny says

      May 4, 2014 at 12:33 pm

      That’s why I use only a small amount in the recipe Paul – a little goes a long way because it’s a strong flavor, and since it’s pretty much the only source of carbs in this recipe, it disperses to just a small amount per serving. Totally worth it for the flavor it brings in my opinion, but you can omit it if you want to!

      Reply
  10. Jenny says

    May 3, 2014 at 6:27 pm

    I just had to take a minute to tell you how amazing these wings are (but I’m pretty sure you already know! I just made them tonight. I omitted the sweetener, not only because I’m out but I don’t care for them as of late. Holy cow were these easy to make! And the flavor is sensational. I posted a picture on my Instagram and I’m sending everyone in this direction. I love your recipes!

    Reply
    • Mellissa Sevigny says

      May 5, 2014 at 11:34 am

      Thanks so much Jenny! I’m thrilled that you liked them! Thanks for spreading the word on instagram! :)

      Reply
  11. Mickie Gross says

    May 1, 2014 at 5:54 pm

    I’m going to see if this turns out well with chicken thighs, since that is what my local grocery has on mega-sale this week; they tend to be on the smallish side anyway. I’m thinking maybe an extra 20-30 mins in the oven (watching the bacon to make sure it doesn’t over-crisp). These look soooooo good; YUM!

    Reply
    • Mellissa Sevigny says

      May 5, 2014 at 11:35 am

      I don’t see why it wouldn’t work with chicken thighs or even boneless chunks of chicken Mickie! Hope you liked it!!!!

      Reply
  12. Willow+@Will+Cook+For+Friends says

    April 30, 2014 at 7:19 pm

    Holy mother of chicken wings, these sound so, so good! The marinade alone sounds delicious, and then bacon, well… bacon makes everything better. I’ll be really excited to hear about your experience at Blogher — I’ve never been but am really curious what it’s like. Looking forward to hearing all about it! :)

    Reply
    • Mellissa Sevigny says

      May 5, 2014 at 11:33 am

      These really do taste as amazing as they sound Willow! I’m really excited about the Blogher conference – going to several evening functions around town in addition to the actual conference and it’s really going to be a great time! Mr. Hungry and Hungry Jr. will be coming with me too so we’ll be able to enjoy Miami together before and after the conference as well – can’t wait!!!

      Reply

Trackbacks

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  6. Bacon-Wrapped Asian Chicken Wings Recipe | The ... says:
    June 15, 2014 at 10:59 pm

    […] Ingredients16 raw chicken wing drumettes1 Tbsp Hoisin Sauce1 tsp 5 Spice Powder1 Tbsp gluten free soy sauce (tamari) campaignIcon2 Tbsp granulated sugar substitute1 tsp sesame oil1/2 tsp red pepper flakes1 Tbsp coconut oil8 oz Jones Dairy Farm Regular Bacon  […]

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →

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