Asian Sweet Chili Chicken

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My friend and fellow blogger Sooze (Fluffy Chix Cook) and I often speak about how much we miss a delicious wing sauce from Buffalo Wild Wings. It’s the carbiest sauce on the menu: Asian Zing. It’s chock full of high fructose corn syrup, but it’s also jam packed with delicious flavor. Naturally, we don’t eat it. That doesn’t mean we can’t make our own delicious low carb sweet Thai chili-inspired sauce for our chicken, though!

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Don’t those delicious chicken wings look great? This Asian Sweet Chili Chicken is positively amazing. It’s sweet, tangy and spicy all at the same time. It’s not for the faint of heart. If you like boring, flavorless food, this low carb sweet chili chicken isn’t for you.

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Adjust the amount of red pepper in the sauce and you can also adjust the level of heat. Serve it with pork rind breaded fried chicken tenders (seen above) or baked or fried chicken wings (seen below). Both ways are great!

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Asian Sweet Chili Chicken


Asian Sweet Chili Chicken

Makes about 1 1/4 C prepared sauce. 3g net carbs per 1/4 cup.


  • 1 lb. chicken wings, raw (or cooked fried chicken tenders)
  • 1T coconut oil, melted
  • 2/3 C no sugar added peach preserves
  • 1/2 C white vinegar (or rice vinegar)
  • 1 C water
  • 3 T apple cider vinegar
  • 1/3 C + 1 T Swerve (or your choice of granulated sweetener)
  • 2-3 tsp. ground ginger (to taste--this is a ginger-heavy sauce)
  • 2 tsp. red pepper flakes (more or less to taste)
  • 1/4 tsp. cayenne pepper
  • 3/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 tsp. no sugar added ketchup
  • 1/4 tsp. xanthan gum


  1. Place chicken wings skin side up on a lined cookie sheet. Brush with melted coconut oil and lightly salt them. Bake at 425 degrees for about 35 minutes or until wings are browned and crisp.
  2. In a medium sauce pan, stir together white vinegar, apple cider vinegar, water and peach preserves. Place onto stove onto medium heat.
  3. Add in sweetener, ginger, garlic, red pepper, cayenne, salt, and ketchup. Stir well and bring mixture to a light boil for about 30 minutes, or until about half the volume remains.
  4. Sprinkle xanthan gum over the top of the liquid and whisk well. Remove from heat.
  5. Use an immersion blender to break apart any remaining chunks of peaches.
  6. Allow mixture to cool slightly, then spoon over cooked chicken. Serve immediately.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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