Keto Teriyaki Wings Recipe
Chicken teriyaki has been my favorite since I was a kid and we went to the Japanese steakhouse. I was so thrilled when they started a fire on the grill for the show and then flipped the shrimp on your plate, so exciting and tasty. Then they ladled out the sugary sauces to go on the meat. When I was older it became apparent how much sugar teriyaki sauce has and the meal lost its appeal. But then I figured version to cut the carbs but keep the sweet flavor. This Keto Teriyaki Wing recipe is just the one that will make family ask you to make them again and again. Leave a comment and let me know how you like them.
You will also love these Harrissa Spiced Paleo and Low Carb Chicken Wings Recipe!
Keto Teriyaki Wings Recipe
Ingredients
- 3 lbs chicken wings
- 1/2 cup gluten-free tamari order here
- 1/2 cup or coconut aminos
- 1/4 cup rice wine vinegar order here
- 1/4 cup or coconut vinegar
- 3 teaspoons garlic minced (about 3 cloves)
- 1/4 cup sesame oil order here
- 1 teaspoon paprika order here
- 1/2 cup swerve order here
Sweetener
- 1 teaspoon stevia extract
- 1/2 cup coconut sugar for paleo version
Instructions
Place the chicken wings in a large bowl, draining the excess water.
Mix the rest of the ingredients in another bowl until well combined.
Pour the seasoning mixture over the chicken and stir until coated.
Let the chicken marinate overnight, if possible, for best flavor, if not a few hours will work.
Heat up the oven to 350 degrees.
Prepare 2 cookie sheets with parchment paper.
Put each wing on the paper with tongs, shaking off the excess liquid.
Put the wings in the oven on top rack and cook them for 45 minutes.
Remove the wings from the oven and turn each one over to the less cooked side.
Broil for 3-5 minutes on high until the wings turns golden brown.
Remove the wings from the oven, serve and enjoy.
Recipe Notes
Net Carbs: 1.7 g
Nutrition facts based on 4 servings!
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