Chicken wings are a low carb food, but what we add to them can make them less so. Typically, I stick to dry rub varieties such as Cajun wings. Classic Buffalo sauce is an excellent choice as well.
But my kids enjoy some of the sticky, sugary sauces. And I can't help but feel envious since they look and smell so good.
Then I glance at the carb count and moan. Because teriyaki wings at a takeaway restaurant have approximately 25g of carbs per dish.
Making your own keto teriyaki sauce is not only simple, but it also tastes great. Quite honestly, you won't be able to tell this from the actual thing.
You may use it on any type of chicken or beef, or in a stir-fry. I chose to marinade the wings as well as brush them with a lovely glaze while they were cooking.
Chicken wings: For this recipe, I prepared 2 pounds of wings, but you may easily make more or less depending on your needs.
Tamari: I prefer the bolder, gluten-free form of soy sauce because it has more flavour. You may also use soy sauce or coconut aminos.
Rice vinegar lends a tangy flavour to the teriyaki sauce. Toasted sesame oil: If possible, use toasted sesame oil for a superior flavour. You might use another oil, such as avocado, if you want.