| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
Chicken Wings
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 1/4 tsp ground ginger
- 2 garlic cloves minced
- 2 1/2 pounds Chicken Wings broken into flats and drumettes (save the tips for stock or discard)
Low Carb Teriyaki Sauce
- 1/2 cup Low-sodium soy sauce
- 3 tbsp Brown sugar substitute such as Sukrin Gold
- 1/2 cup Rice vinegar
- 1 tbsp Sesame oil
- 1 1/2 tsp ginger grated
- 2 garlic cloves minced
- 1/4 tsp Xanthan Gum
- 1 Sea Salt
Ingredients
Chicken Wings
Low Carb Teriyaki Sauce
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Instructions
- Preheat the oven to 425˚F and place a metal wire rack on a rimmed baking sheet. Brush the rack with the vegetable oil.
- Combine the salt, pepper, ginger and garlic together in a small bowl. Sprinkle half the seasoning over the chicken wings, then flip the chicken wings and sprinkle the remaining half of the seasoning over the other side. Place all the wings on the wire rack.
- Bake the wings for 15 minutes. In the meanwhile, make the teriyaki sauce. In a small mixing bowl, whisk together soy sauce, sugar substitute, rice vinegar, and xanthan gum to combine. Set aside.
- Add the sesame oil in a non-stick pan and sautee the garlic and ginger until lightly fragrant. Pour in the sauce and allow to simmer. Stir constantly for about 2-3 minutes, until the sauce thickens. Coat the wing with 1/3 of this sauce
- Place back in the oven and cook for an additional 10 minutes. Once the wings are done baking, coat them one more time with the reduced teriyaki sauce by either dipping them in the glaze or brushing the wings with the glaze. Serve.