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The secret to the best chicken wings: tender, sugar-free, keto & gluten-free with sweet chili sauce

I love chicken wings! As much as I love to eat healthy, chicken wings have always been my soft spot when I go out. So I decided to search for a recipe that will satisfy my craving and still make me guilt-free.

The key to good chicken wings is tenderness and flavor.


  • 6 chicken wings

  • Fresh minced garlic

  • Fresh minced ginger

  • Dry red chili pepper

  • Xanthan gum (or corn starch)

  • Apple cider vinegar

  • Gluten-free soy sauce

  • Stevia or other sugar-free sweetner

  • Water

Believe it or not, most chicken wings are deep fried. And I am not about to deep fry my chicken wings so here is how I make them — and I think once you try this recipe, you’ll never go back to eating deep fried chicken wings ever again.

The key to tender chicken wings

I’m about to share with you the secret to keeping your chicken wings tender. First you bake them! Yes, baking them with olive oil, garlic and a pinch of salt keeps them tender. Bake at 375 degrees for 30-40 minutes until the chicken is cooked. Turn them over once so that both sides get an even golden brown color is ideal.

Maintaining the flavor of chicken wings

Chicken wings are one of my favorite snack food. They were always a treat but they’re “not that good for you.” The reason they aren’t is that they are typically deep fried and drenched in sugar. This recipe will give you an alternative to chicken wings that is sugar-free, gluten-free and not deep fried!

Once the wings are baked, take them out of the oven and into the frying pan. Add olive oil to your pan and let it get hot, add the dry red chili and stir it to let the aroma and the spiciness come out. Then place the chicken wings.

In a bowl, mix the remaining ingredients together. I personally prefer to avoid sugar in my food so I replace regular sugar with stevia. You can also use sugar-free substitute if you have a preference. Stevia has the least after taste and is natural so it’s better for you.

The Xanthan gum is a gluten-free alternative to other thickeners but it is hard to find. You can replace it with corn starch, also gluten-free but it is made with corn, so if you don’t like to cook with corn, stick with Xanthan gum.

Soy sauce gives the sauce the savory flavor to counteract the sweetness. If you want a gluten-free alternative, you can go with Tamari, or coconut aminos.

Stir the sauce in with the chicken and let it sautee for 10-15 minutes so it can absorb the juice and get the texture we love so much.

Love what you just read? Order this dish and so many others.

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