Low Carb Teriyaki Chicken Wings
Get ready to savor the ultimate guilt-free indulgence with this tantalizing recipe for Low Carb Teriyaki Chicken Wings! Perfectly baked until golden and crispy, these wings are smothered in a rich, homemade teriyaki sauce made with soy sauce or coconut aminos, granulated erythritol, and aromatic garlic and ginger. With only a pinch of xanthan gum, the sauce achieves a thick, glossy consistency without the carbs. Ready in under an hour, these wings make an irresistible appetizer or main dish for anyone following keto or low-carb diets. Garnished with sesame seeds and sliced green onions, they deliver bold flavor and irresistible texture that pairs perfectly with your favorite sides or party spread. Low-carb, high-flavor, and totally crave-worthy!
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.5 cup Soy sauce (or coconut aminos for soy-free)
- 0.25 cup Water
- 2 tablespoons Granulated erythritol (or other low-carb sweetener)
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 0.25 teaspoon Xanthan gum (for thickening)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onion, sliced (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and set a wire rack on top for even cooking.
Pat the chicken wings dry with paper towels to remove excess moisture. This helps them crisp up during baking.
Place the chicken wings on the prepared wire rack and season lightly with salt and pepper if desired. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the wings are golden and crispy.
While the wings are baking, prepare the low-carb teriyaki sauce. In a small saucepan over medium heat, combine the soy sauce (or coconut aminos), water, granulated erythritol, rice vinegar, minced garlic, grated ginger, and sesame oil.
Bring the mixture to a gentle simmer, stirring occasionally, until the erythritol dissolves completely. Simmer for 5 minutes to allow the flavors to meld.
Slowly sprinkle the xanthan gum into the sauce while whisking constantly to thicken. Continue whisking until the sauce reaches your desired consistency, then remove it from the heat and set aside.
Once the wings are done baking, remove them from the oven and transfer them to a large mixing bowl. Pour the prepared teriyaki sauce over the wings and toss to coat evenly.
Return the sauced wings to the baking sheet and bake for an additional 5 minutes to caramelize the sauce slightly.
Garnish with sesame seeds and sliced green onions (if using) before serving. Enjoy the wings hot as a delicious low-carb appetizer or main dish!
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 57.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 11068 mg | 481% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.4 g | ||
| Protein | 194.0 g | 388% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2008 mg | 43% | |
*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.
