Enjoy a completely new chicken wing flavor unlike anything you’ve had before with these Keto Portuguese Sticky Chicken Wings! They’re packed full of flavors that will completely blow you away; they’re sweet, garlicky, a little tangy and buttery all at the same time! Before you see the ingredient list think it’s a bit of a strange combination (if you’ve never eaten Portuguese foods that is), then trust me when I say these are some of the best chicken wings I’ve ever had. Not only because they only take an easy 12 minutes to cook (no long bake times here!) , or because they taste like a Portuguese flavor party in your mouth, but because they’re uncontrollably addicting! They’ll make you forget everything you’ve ever known about proper etiquette as you lick every single sticky gooey bit off of each and everyone of your fingers.
Chicken wings ( as I like to refer to as chicken WANNNGS) are so simple, yet there are so many different ways you can make them. You can bake them, deep fry them, air fry them, coat them, dip them, crisp them, or pan fry them. Then there’s the different flavor combinations- sauces, dry rubs, dipping sauces, sweet, spicy, etc. Types of Party Wings abound in the world. Of all my wonderful days of trying a and tasting chicken wing recipes, I’ve never had any quite like these keto Portuguese sticky chicken wings( keto or not!), at least not in the states!
These wings are NOT dry or crispy at all since they’re made on the stovetop in a covered pan! This makes them ULTRA juicy and tender, with the tiniest bit of crisp notes on the exterior where the ‘sweet’ coconut aminos starts caramelize! This is also what gives them a sort of ‘blackened’ look. If you thought from looking at the photos that these were burnt, you were mistaken my friend! They are SUPPOSED to look like that, and those darkened spots are actually the TASTIEST PARTS!!!!!!! I’ve even cooked them on higher than the recipe , making them extra black, just because that’s mine and my husband’s favorite parts!
There is such as thing as traditional Portuguese chicken wings, and these are a low carb, keto spin on them. Traditionally they actually use a sauce called piri piri sauce, which isn’t directly used in these, but there’s flavor similarities (without the spice). Typically piri piri is quite spicy, and I’ve actually left the heat out of the recipe completely, since it’s one of my 2 year old’s favorites. I had to keep it kid friendly….. I couldn’t take that away from her???? I mean when you’re two years old -what’s better than ditching that boring fork you’re still trying to master, picking up a juicy chicken a wing, and fingerpainting your face and the whole dining room table with the sticky sauce??? Seriously, she loves them, and I love that she loves them… even though we have to hose her down and wash the sticky dreadlocks out of her hair after every time we eat them.
I think that these keto Portuguese Sticky Chicken Wings are quite amazing the way the recipe is written (mild), but then again, I’m not much of a hot and spicy person myself. If you ARE, and are interested in adding even more of a traditional flavor, feel free to add some spicy heat into the marinade when making these. Cayenne pepper would be the way to go, and you don’t need much of it- A few dashes to a 1/4 tsp depending on your preferences.
Whether you add additional spice or not, you’re keto sticky portugese wings will still yield a super juicy, slightly sweet, slightly tangy, garlicky, buttery, flavor packed, ever so addicting, deliciously flavored CHICKEN WANNNNG.
I hope you love them as much as I do!!Print
Keto Portuguese Sticky Chicken Wings are packed full of flavors that will completely blow you away, and they can be cooked in only 12 minutes (no long bake times here!); they’re sweet, garlicky, a little tangy and buttery all at the same time!If you’re feeling spicy add a little cayenne pepper to them to up the flavors further! Low Carb, Gluten Free, and addictingly delicious!
1 Lb Chicken Party Wings (usually 12 small wings)
1 teaspoon minced fresh garlic (about 2 large cloves)
Zest of 1 lemon
1 Tablespoons Lemon Juice
2 teaspoons Tomato paste
3/4 teaspoon ground coriander
3/4 teaspoon onion powder
1.5 tablespoon coconut aminos (not to be confused with liquid aminos)
2 teaspoons coconut oil (melted!)
3/4 teaspoon salt
1 Tablespoon Of Ghee (plus more if needed)
**If you want to make these SPICY (I personally don’t add spice):
Optional addition of cayenne pepper: a dash to 1/4 tsp cayenne pepper (based on your preferences)
1.)Rinse and pat dry your chicken wings (I have forgotten this step before and they were still great so ????♀️, not necessarily required). Set aside.
2.) Combine all ingredients (excepted ghee and chicken wings) in a bowl and whisk together. Make sure the coconut oil is melted or it will be too chunky.
3.)Put your chicken wings in the sauce and mix around well until all is coated well. You can cook immediately, or let them marinate in the sauce for 30 minutes. I’ve done it both ways, and it is slightly better when marinated, but if you don’t have time they’re still great cooked immediately.
4.) Heat a large non-stick skillet over medium heat. Add the Ghee. Once the ghee is melted place each wing into the hot ghee, skin side up. Try not to overcrowd the wings as you want them to have enough room to each be as flat as possible. Cook for 2 minutes, uncovered. Cover and cook another 4 minutes. They should be getting a slightly blackened color in spots (that’s normal!). If they are getting TOO black, then turn down your heat. Flip each wing with tongs. Add a little more ghee if the bottom of the pan is not still well greased or if the wings were sticking when flipped. Cook in the same manner as before – 2 minutes without a cover, then 4 minutes with a cover. Remove from heat.
5.) Allow wings to cool for 1-2 minutes and serve!!! Bring extra napkins.
- Method: Pan Cooked