Keto Pok Pok Wings. It has been many years since I have eaten at the original Pok Pok restaurant because of my diabetes but their wings have always been THE signature dish and they were exquisitely delicious. Kind of the quintessential flavors of Vietnam and Thailand. They were super crispy, very fish saucy, and you really didn’t care what was in them but you knew you loved them. Used to be able to arrive 5 or 10 minutes before they opened and get in but as they became more and more famous you could get there an hour ahead and still end up with another hour to wait. It kind of became a gathering place of people all waiting to get in.
Andy Ricker was the chef behind all the wonderful food at Pok Pok and if you are interested (you should be) you may read about him Here. Andy is a two time James Beard Award winner, former Michelin Star holder for Pok Pok NY and best-selling cookbook author. And…he traveled Thailand with Anthony Bourdain no less. Has also appeared with Guy Fieri on Diners Drive-Ins & Dives. Sadly, and very recently because of Covid, Andy has closed all five of the Pok Pok restaurants permanently but you can now have these fabulous Keto Pok Pok Wings and is there a difference?…Not much. One last thing here. These keto Pok Pok wings are made with allulose. As you can see from the sauce pictures it caramelizes just like sugar. I have only begun to start using this product but I will say this…it has fabulous potential.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 3 Lb Split Chicken Wings
- 2 T Melted Butter
- 3 T Butter
- 4½ T Allulose***
- 3 T Fish Sauce
- 6-7 T 40% Heavy Cream
- 1 T Pickled Jalapeno Juice
- 1 t Garlic Paste***
- 2 T Ground Roasted Peanuts
- ¼ C Chopped Fresh Cilantro
- Preheat oven to 425°.
- Drizzle melted butter on wings making sure to get them all covered. (If you need more then get more).
- Lay wings out on paper lined sheet pans. (See Notes Below)
- Bake about 35 minutes or until wings are golden brown & delicious.
- Heat butter and alllulose on medium low, stirring until it begins to caramelize to a golden brown.
- Remove from heat for only a minute or so, add in fish sauce and put back onto medium low heat and slowly cook another 2-3 minutes. Add jalapeno juice, and heavy cream and reduce until thickened like in the picture above.
- Take off heat, stir in garlic paste, & let cool a bit and whatever you do, DO NOT stick the end of your finger in it to taste it. It's so hot your finger is probably going to fall off.
- Put wings into a large bowl, coat thoroughly with sauce and plate.
- Garnish with peanuts and cilantro.
- 8 Servings As Appetizers 4 Pieces
- 211 Calories, 11.3g Protein, 18.4g Fat, 0.5g Carbs, 0.3g Fiber, 0.2g Net Carbs
- 4 Servings As Dinner 8 Pieces
- 422 Calories, 22.6g Protein, 36.8g Fat, 1.0g Carbs, 0.6g Fiber, 0.4g Net Carbs
- Please, please, please DO NOT be put off by the smell of the fish sauce as you are adding it. It will go away in 15-20 seconds and as you might imagine it is THE ingredient that makes this wing sauce so fantastic and if you have EVER had Asian food, you have eaten PLENTY of fish sauce.
- I hear tell that a lot of people have air fryers, (I do not) and if you do, by all means use it without the melted butter to coat and cook accordingly.
- If you get your sauce too thick, thin with a bit of hot water.
- The secret to the sauce is cooking it slowly to caramelize the butter & allulose and then the same after adding the cream.