Heat the oven to 375℉. Line a large, rimmed baking tray with tin foil.

In a large bowl, toss the chicken wings with the avocado oil to coat completely.

Sprinkle the 1/4 teaspoon salt and 1/4 teaspoon black pepper over the wings and toss the wings to coat them evenly.

Arrange the wings on the prepared baking sheet and bake for 30-45 minutes, until they are tender enough to pull apart easily and are beginning to brown.

Make the sauce. Stir together the lime juice, apple cider vinegar, and allulose syrup.

Stir in the Taco Soup Keto Chow and mix until it is fully dissolved.

Add the brown sweetener, chipotle powder, paprika, granulated garlic, and sea salt and mix well.

When the wings are done, transfer them to a large, heatproof mixing bowl. Keep the tray handy to use again.

Set the oven to broil and place a rack close to the broiler.

Toss the wings with enough of the wing sauce to coat them (about 1/4 cup).

Place the coated wings back on the baking tray and broil them, watching them closely so they don’t burn, until they are beginning to brown and bubble on top.

Remove the wings from the broiler.

Transfer to a serving dish, garnish with minced cilantro and lime wedges if desired.

Serve with the remaining sauce on the side.