Keto Teriyaki Wings
Discover the irresistible flavor of Keto Teriyaki Wings, a perfect low-carb twist on a classic favorite. These crispy baked chicken wings are seasoned to perfection and coated in a rich, homemade teriyaki glaze that's sugar-free yet bursting with umami goodness. Crafted with keto-friendly ingredients such as coconut aminos or soy sauce, sugar-free sweetener, and xanthan gum for thickening, this recipe is both diet-conscious and utterly delicious. The wings are baked to golden crispiness using aluminum-free baking powder for a guilt-free indulgence, and the sauce features fresh ginger and garlic, adding a fragrant depth of flavor. Serve these wings hot, garnished with sesame seeds and chopped green onions for a stunning presentation at game nights, gatherings, or as a satisfying appetizer. Perfect for keto enthusiasts and wing lovers alike, this recipe combines bold flavor with health-conscious cooking that doesn't skimp on indulgence.
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Recipe Information
Ingredients
- 2 lbs Chicken wings, split into drums and flats
- 2 tsp Baking powder (aluminum-free)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 0.25 cup Soy sauce (or coconut aminos for gluten-free)
- 0.25 cup Water
- 2 tbsp Sugar-free sweetener (e.g., erythritol or monk fruit)
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 0.25 tsp Xanthan gum (as a thickener)
- 1 tbsp Sesame seeds (optional, for garnish)
- 2 tbsp Green onions, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a wire rack placed over the baking sheet.
In a large bowl, pat the chicken wings dry with paper towels. Sprinkle the wings with the baking powder, salt, black pepper, and garlic powder. Toss until the wings are evenly coated.
Arrange the wings in a single layer on the baking sheet or wire rack, ensuring they are not overlapping. Bake for 20 minutes, flip the wings, and bake for another 20 minutes or until the wings are crispy and golden brown.
While the wings bake, prepare the keto teriyaki sauce. In a small saucepan over medium heat, combine the soy sauce (or coconut aminos), water, sugar-free sweetener, rice vinegar, sesame oil, grated ginger, and minced garlic.
Simmer the sauce for 3-4 minutes, stirring occasionally. Gradually sprinkle in the xanthan gum while whisking continuously to thicken the sauce. Remove the saucepan from heat and let it cool slightly.
Once the wings are done baking, transfer them to a large mixing bowl. Pour the prepared teriyaki sauce over the wings and toss them until fully coated.
Serve the Keto Teriyaki Wings hot, garnished with sesame seeds and chopped green onions if desired.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 7720 mg | 336% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.4 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1943 mg | 41% | |
*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.
