1 Tablespoon (15 ml) of unflavored erythritol syrup
1 Tablespoon (15 ml) of rice vinegar
1 Tablespoon (15 ml) of sesame oil
1 Tablespoon (15 ml) of tomato paste
1/2 teaspoon (1 g) of pepper
1 lb (450 g) chicken wings
2 green onions (10 g), sliced
1 teaspoon (5 g) of sesame seeds
1Preheat the air fryer to 350°F (175°C).
2Whisk to combine the coconut aminos, unflavored erythritol syrup, rice vinegar, sesame oil, tomato paste, and pepper in a large bowl. Add the chicken wings to the bowl and toss until completely coated with the sticky glaze.
3Place the coated wings in a single layer, without touching, in the air fryer basket or tray. (If needed, cook the wings in several batches.)
4Cook the wings for 15 minutes, turning over halfway through the cooking time and brushing with additional glaze, until cooked through. Use a meat thermometer to check the internal temperature of the wings reaches 165°F (73°C).
5Carefully remove the wings from the air fryer and garnish with sliced green onions and sesame seeds before serving.
(Estimated and based on per-serving amounts.)
Calories: 178 Fat: 14 g Total Carbs: 1 g Fiber: 0 g Sugar: 1 g Net Carbs: 1 g Protein: 12 g