Keto Teriyaki Wings Recipe
This keto teriyaki wings recipe is absolutely delicious and keto friendly. The teriyaki sauce is perfectly low carb, sweet and sticky!
Servings: 2 lbs
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Ingredients
- 2 lbs chicken wings
- 2 Tbsp Swerve brown sugar substitute
- 10 Tbsp coconut aminos **can sub soy sauce
- 2 Tbsp red wine
- 2 Tbsp Lakanto sugar free syrup **can sub SF syrup of choice
- 1 Tbsp grated fresh ginger
- 2 cloves minced garlic
- 1/4 tsp xanthum 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 xanthum gum in a small bowl until well
combined. - Combine the remaining ingredients in a sauce pan and heat
over medium until they come to a boil. - Remove from the heat and whisk in xanthum gum.
- Bring to a boil once more, whisking constantly until the sauce 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.
- Flip the wings halfway through baking.
- Sprinkle with sesame or poppy seeds (optional).