Go Back
Keto Teriyaki Chicken Wings Recipe
Print

KETO TERIYAKI CHICKEN WINGS RECIPE

These keto teriyaki chicken wings are so sticky and tangy that you’ll swear they aren’t low-carb – but they really are keto-friendly.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 235kcal

Ingredients

  • 2 lbs chicken wings
  • 10 tbsp coconut aminos
  • 2 tbsp red cooking wine
  • 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
  • Sesame or poppy seeds (optional)

Instructions

  • Place wings on a parchment-lined baking sheet.
  • Bake in the oven at 375 for 10 minutes.
  • Mix the water and xanthan gum in a small bowl until well combined.
  • Combine the remaining ingredients in a saucepan and heat over medium until it comes to a boil.
  • Remove from the heat and whisk in xanthan gum.
  • Bring to a boil once more, whisking constantly until it starts to thicken.
  • Remove from heat and set aside.
  • Remove wings from the oven and coat in the teriyaki sauce.
  • Return to the oven and bake for an additional 20-25 mins.
  • Sprinkle with sesame or poppy seeds (optional).

Notes

Calories: 235
Net Carbs:  2 Net Carbs Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.