4. Place in the middle position of your preheated oven and bake for 30-35 minutes. Check for desired level of doneness. If you want crispier wings, put them back in the oven for 4 to 10 more minutes. Keep a close watch so that wings do not burn. Let rest for 5 – 10 minutes. Enjoy!

3. Preheat your oven to 400 F or 200 C . Line a baking sheet with aluminum foil, place a rack on top and arrange your wing parts so that there is a bit of space between the pieces

2. Place flats and drumettes into a large mixing bowl. Add the roasted sesame seed oil and the Hot Korean BBQ Sauce – Hot Gochujang BBQ Sauce. Use your hands and massage the chicken wing pieces until they are well coated. Let rest at least 30 minutes before roasting in the oven or placing them on your BBQ grill. NOTE: if you have time, cover the bowl with cling wrap and place in the refrigerator overnight. Longer marinating time will enhance the flavor. If wings were in the refrigerator, take out and allow wings to get to room temperature before cooking them

1. If you bought the whole wings, cut the wing at each joint into tips, flats and drumettes. Rinse well and pat dry. Remove the tips and store in a freezer bag and freeze for future use

MACRONUTRIENTS CHARTS

FYI - What to serve with the wings

To learn how to cut the whole chicken wings into tips, flats and drumettes, please watch the Crispy, Sweet and Spicy Hot BBQ Chicken video . Time for cutting instruction: Begins at 0:45 – ends at 2:00.

Suggestion 1:

Keto Korean Dip with gochujang and lime – to be posted

Suggestion 2:

Keto Jicama French Fries

Suggestion 3:

Easy Keto Grilled Zucchini Spears

Suggestion 4:

Jicama Keto Thai Green Salad: 2 versions