Easy Baked Teriyaki Wings

written by Low Carb Way Of Life | October 31, 2019

Ingredients:

12 chicken wings skin on
1/4 tsp sea salt
1 Tbsp baking powder

Teriyaki Sauce:
3 clove garlic minced
1/2 tsp ginger finely minced
1.5 Tbsp rice wine vinegar
1.5 Tbsp powdered erythritol
1/2 cup tamari or soy sauce

Directions:

Preheat oven to 250°F.

Place chicken in a gallon plastic baggie. If you go for a higher quality chicken wing you do not need to pat the wings dry. If you go the conventional chicken route they are sometimes pumped with water/broth and you need to pat them dry to help dry out and crisp up the skin.

Next add baking power and salt to baggie. Seal baggie and shake until chicken is evenly coated.

Line a baking sheet with aluminum foil. Place a rack on top of the baking sheet (may want to oil the baking sheet to avoid chicken wings sticking)

Line chicken wings in a single layer on rack.

Cook at 250°F for 25 minutes
After 25 minutes increase temperature to 425°F and cook for about 50 minutes until wings turn golden brown.
Remove from oven.

To make the sauce, place all ingredients into a small bowl and mix until well combined. Let sit for 5 minutes.

With a basting brush, apply sauce evenly to the wings.

Servings: 2 wing per serving

Nutritional Information: Calories: 230, Fat: 15g, Carbohydrates: 2g, Fiber: 0g, Protein: 19g