Add olive oil in a skillet over high heat and char the wings 3 minutes on each side then transfer the skillet to the oven and bake for 20-25 minutes.
In the meantime, prepare the sauce in a different pan. Add minced garlic, ginger, hot sauce, coconut aminos, lime juice, erythritol and water to a small pan and heat on low until hot then pour over the cooked wings and mix well.
To make the dipping sauce, simply mix all ingredients until combined.
Garnish with thinly sliced green onion and sesame seeds and serve with dipping sauce. Serve with keto-friendly Kimchi if desired.