KETO TERIYAKI CHICKEN WINGS RECIPE
If you’re seeking a flavorful and satisfying dish that fits seamlessly into your low-carb lifestyle, this KETO TERIYAKI CHICKEN WINGS RECIPE is your answer. These wings are not only sticky and tangy but also incredibly easy to make, making them perfect for busy weeknights or festive gatherings. With a delightful homemade teriyaki sauce made from wholesome ingredients, these wings will impress even the pickiest eaters at your table. Ideal for meal prep, game day, or any occasion where finger foods shine, they’ll quickly become a beloved staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 2 lbs chicken wings
- 10 tbsp coconut aminos
- 2 tbsp red cooking apple vinegar
- 2 tbsp Lakanto syrup
- 2 tbsp swerve brown sugar substitute
- 2 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1/4 tsp xanthan gum
- 1 tbsp water
- Optional: sesame or poppy seeds for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the chicken wings on the baking sheet and bake for 10 minutes.
- In a saucepan over medium heat, combine coconut aminos, vinegar, Lakanto syrup, swerve brown sugar substitute, minced garlic, and grated ginger; bring to a boil.
- In a small bowl, mix water and xanthan gum until smooth and then whisk it into the boiling sauce; return to a boil to thicken.
- Coat the partially cooked wings with the thickened sauce and bake again for 20-25 minutes until caramelized.
- Serve garnished with sesame or poppy seeds if desired.
Nutrition
- Serving Size: 4 wings (approximately 170g)
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg