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Keto Teriyaki Chicken Wings Recipe

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 235 kcal

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

  1. Place wings on a parchment-lined baking sheet.

  2. Bake in the oven at 375 for 10 minutes.

  3. Mix the water and xanthan gum in a small bowl until well combined.

  4. Combine the remaining ingredients in a saucepan and heat over medium until it comes to a boil.

  5. Remove from the heat and whisk in xanthan gum.

  6. Bring to a boil once more, whisking constantly until it starts to thicken.

  7. Remove from heat and set aside.

  8. Remove wings from the oven and coat in the teriyaki sauce.

  9. Return to the oven and bake for an additional 20-25 mins.

  10. Sprinkle with sesame or poppy seeds (optional).

Recipe 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.