Keto Teriyaki Chicken Wings
Indulge in the perfect balance of sweet and savory with these Keto Teriyaki Chicken Wings—a low-carb twist on a classic favorite. These wings are baked to crispy perfection using an extra layer of aluminum-free baking powder, ensuring a crunchy exterior without the need for frying. Tossed in a rich, glossy teriyaki glaze made with coconut aminos, rice vinegar, and monk fruit sweetener, they're packed with bold, umami flavors while staying keto-compliant. The addition of minced garlic, freshly grated ginger, and sesame oil adds depth and warmth to the sauce, while a touch of xanthan gum achieves ideal thickness. Serve these wings hot, crowned with sesame seeds and sliced green onions for a restaurant-quality finish. Perfect for game nights, appetizers, or satisfying your takeout cravings—all while staying true to your ketogenic lifestyle!
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Recipe Information
Ingredients
- 2 lbs Chicken wings
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Baking powder (aluminum-free)
- 0.33 cup Coconut aminos
- 2 tbsp Rice vinegar
- 2 tbsp Lakanto golden monk fruit sweetener
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tsp Sesame oil
- 0.25 tsp Xanthan gum
- 1 tbsp Sesame seeds (optional, for garnish)
- 2 tbsp Green onions, sliced (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place an oven-safe wire rack on top.
In a large mixing bowl, toss the chicken wings with salt, black pepper, and baking powder until evenly coated. This will help achieve extra crispy wings.
Lay the wings in a single layer on the wire rack, ensuring they do not overlap. Bake in the preheated oven for 20 minutes.
Flip the wings and bake for an additional 20 minutes, or until the wings are golden brown and crispy.
While the wings are baking, prepare the keto teriyaki glaze. In a small saucepan, combine the coconut aminos, rice vinegar, monk fruit sweetener, minced garlic, grated ginger, and sesame oil.
Bring the sauce to a simmer over medium heat, stirring occasionally, until the monk fruit sweetener dissolves completely.
Once the sauce is simmering, whisk in the xanthan gum to thicken it. Cook for another 1-2 minutes, then remove the saucepan from heat. Let the glaze cool slightly.
When the wings are done baking, transfer them to a large bowl and pour the teriyaki glaze over the top. Toss the wings until they are fully coated.
Serve immediately, garnished with sesame seeds and sliced green onions if desired. Enjoy your keto-friendly Teriyaki Chicken Wings!
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 57.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 9043 mg | 393% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 17.1 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1720 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
