Party Perfect Sticky Keto Teriyaki Wings
These keto sticky teriyaki wings are a huge hit when watching the game, or just enjoying a group get together. With bold asian flavors, and a delicious sticky teriyaki sauce, these wings will fly off the serving platter faster than you can put them out.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Servings: 10 Chicken Wings
- 2 pounds chicken wings thawed
- 1 teaspoon fine sea salt
- 2 tablespoons baking powder
Keto Teriyaki Sauce
- 1/2 cup water divided
- 1/4 cup coconut aminos
- 1 tablespoon rice vinegar
- 2 tablespoons confectioners erythritol
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon olive oil
- 1 teaspoon xanthan gum
Spread the wings in a single layer across paper towels and sprinkle with a little salt.
Cover with an additional layer of paper towels and let rest for 20 minutes. This will draw out the excess moisture and get the wings much crispier.
Preheat the oven to 250°Place an oven rack in the middle-lower position. Line a rimmed baking sheet with a cooling rack.
Combine the wings and the baking powder in a resealable plastic bag. Shake to coat each wing evenly.
Line the wings in a single layer across the cooling rack. Bake for 30 minutes.
Increase the temperature to 425°F and move the wings to the top-middle oven rack. Bake for an additional 45 minutes.
While the wings are baking, combine 1/4 cup water, coconut aminos, rice vinegar, erythritol, garlic and ginger in a sauce pan over medium-high heat. Whisk to combine.
In a glass, mix the remaining 1/4 cup of water, olive oil and the Xanthan gum. Whisk vigorously to combine.
Pour the Xanthan gum slurry into the sauce. Whisk constantly until you can no longer see any of the xanthan gum and the sauce has begun to thicken. Transfer the sauce to a large mixing bowl.
Remove the wings from the oven, let rest for 5 minutes, and then toss in the sauce.
Pair with your favorite blue cheese or ranch dipping sauce and serve!