Low Sodium Teriyaki Wings
Treat your taste buds to the irresistible flavors of homemade Low Sodium Teriyaki Wings, a healthier twist on a beloved classic. Perfectly baked to golden crispiness, these wings are coated in a delectable teriyaki sauce made with low sodium soy sauce or coconut aminos, honey, rice vinegar, fresh ginger, and garlic for a rich, umami-packed glaze. This easy-to-follow recipe cuts down on salt without compromising on flavor, making it ideal for health-conscious eaters or those watching their sodium intake. Garnished with sesame seeds and green onions, these wings are perfect as an appetizer, party snack, or game-day treat. With just 15 minutes of prep time, you’ll be savoring delicious, guilt-free wings in no time!
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.25 cup Low sodium soy sauce (or coconut aminos for an even lower sodium option)
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 1 tablespoon Cold water
- Olive oil spray
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onions, finely chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack lightly with olive oil spray to prevent sticking.
Pat the chicken wings dry with paper towels to ensure they crisp up in the oven. Arrange the wings on the wire rack in a single layer, making sure they don’t touch.
Bake the wings in the preheated oven for 20 minutes, then flip them over and bake for an additional 20-25 minutes, or until the wings are golden brown and crispy.
While the wings are baking, prepare the low sodium teriyaki sauce. In a small saucepan over medium heat, combine the low sodium soy sauce (or coconut aminos), honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Stir well and bring the mixture to a gentle simmer.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly stir the slurry into the simmering sauce, whisking continuously to prevent lumps. Cook for 2-3 minutes until the sauce thickens, then remove it from the heat.
Once the wings are done baking, transfer them to a large bowl. Pour the teriyaki sauce over the wings and toss them until they are evenly coated.
Optional: To add an extra touch, sprinkle the wings with sesame seeds and chopped green onions before serving.
Serve immediately and enjoy your flavorful low sodium teriyaki wings!
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 57.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 5777 mg | 251% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 35.5 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 244 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1864 mg | 40% | |
*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.
