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Sticky Asian Chicken Wings








  • 2 Tablespoons (30 ml) of coconut aminos
  • 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

    For garnish:
  • 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