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.
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).
Calories: 235
Net Carbs: 2 Net Carbs Per Serving