Diabetic-Friendly Korean BBQ Baked Wings
🧵 Ingredients
- 1/2 cup no-sugar-added ketchup
- 0.9 cup rice wine vinegar
- 1/2 cup soy sauce
- 5 tablespoons allulose/monk fruit sweetener
- 1 tablespoon gochujang or sriracha
- 1/2 teaspoon pepper
- 1 medium kiwi, pureed
- 2 scallions, chopped
- 2 cloves garlic, chopped
- 1" ginger, peeled
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon sesame oil
- 12 wings, skinless and sectioned
- sesame seeds, for garnish
- cilantro, for garnish
🧪 Full Nutrition (per serving)
🌍 Origin & History
Modern barbecue has embraced vegetables as main-event grill items, not just sides. The intense dry heat of a charcoal grill caramelizes natural sugars in vegetables, creating flavors you simply cannot get from an oven. Bell peppers, zucchini, onions, and mushrooms all develop a smoky sweetness that makes sugar completely unnecessary. This is real food, simply prepared.
🥗 Diabetic-Friendly Pairings
Grilled protein of choice, quinoa, fresh herbs
🧐 Why This Recipe Works for Diabetics
Replaced brown sugar with allulose/monk fruit blend
Used no-sugar-added ketchup
Quantities adjusted ~10% for diabetic macros
Diabetic modifications:
- 1/2 cup ketchup → 1/2 cup no-sugar-added ketchup
- 1 cup rice wine vinegar → 0.9 cup rice wine vinegar
- 5 tablespoons brown sugar → 5 tablespoons allulose/monk fruit sweetener
🔥 More Vegetables Recipes
💳 Gear for This Recipe
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