Vietnamese Chicken Wings in Fish Sauce
Wings work well for a rich dinner because they combine protein and fat, while fish sauce gives them a deeper and more vivid flavor. Allulose helps build a stickier, better browned glaze without regular sugar. It is a practical keto version of hot Vietnamese-style wings.
Pat the chicken wings (1200 g) dry, season them with black pepper (2 g), drizzle with olive oil (20 g), and bake for about 30 minutes at 210°C until nearly cooked through and well browned.
Separately warm the garlic (12 g) for about 20 seconds, then add the fish sauce (45 g) and allulose (18 g). Keep the mixture on the heat for about a minute until it becomes slightly thicker and glossy.
Toss the hot wings in the sauce, coat them well, and serve immediately. They pair well with salad, cucumbers, and other fresh low-carb vegetables.
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