Oven-Baked Keto Teriyaki Chicken Wings Recipe
These easy low carb teriyaki chicken wings are full of flavors with a homemade teriyaki sauce made in just 20 minutes for a perfect family dinner.
Servings Prep Time
5 – 6people 5minutes
Cook Time Passive Time
25minutes 30minutes
Servings Prep Time
5 – 6people 5minutes
Cook Time Passive Time
25minutes 30minutes
Chicken Wings
  • 2tbsp vegetable oil
  • 1tsp kosher salt
  • 1/2tsp fresh ground pepper
  • 1/4tsp ground ginger
  • 2 garlic clovesminced
  • 2 1/2pounds Chicken Wingsbroken into flats and drumettes (save the tips for stock or discard)
Low Carb Teriyaki Sauce
  • 1/2cup Low-sodium soy sauce
  • 3tbsp Brown sugar substitute such as Sukrin Gold
  • 1/2cup Rice vinegar
  • 1tbsp Sesame oil
  • 1 1/2tsp gingergrated
  • 2 garlic clovesminced
  • 1/4tsp Xanthan Gum
  • 1 Sea Salt
  1. Preheat the oven to 425˚F and place a metal wire rack on a rimmed baking sheet. Brush the rack with the vegetable oil.
  2. 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.
  3. 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.
  4. 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
  5. 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.

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