This air fryer chicken wings recipe is sponsored by llinea monk fruit, a product I use and love and is always within arm’s reach in my kitchen.
Sweet and saucy with a hint of heat, these sticky sesame air fryer chicken wings have got everything going on. They’re simple to make and you’d never guess they’re also low-carb, gluten-free and keto friendly! The sesame soy marinade/sauce is one of my latest go-tos, a can-do-anything type of sauce that I’ve used as a marinade for both meat and veggies, or as a simple salad dressing (will share all the details for these variations in the recipe below!). Bottom line: sesame soy anything gets five stars, and when the sauce is caramelized onto these air fryer chicken wings, it’s party wing perfection.
Here’s what I love about this sticky chicken wings recipe:
- the wings are tender, meaty and made entirely in the air fryer
- these make a yummy meal (with your favorite low-carb side!) or starter
- the soy-sesame sauce is made with llinea monk fruit, a natural, one-ingredient sweetener that is low-carb and keto-friendly
- you can adapt this recipe to be as saucy or spicy or as sweet as you’d like!
The sauce takes just a few minutes to whisk together, and you can prep it during the first 10 minutes of air frying. If starting with frozen wings, make sure they are completely thawed and always dry them off with paper towels before cooking. Since chicken releases a lot of moisture as it cooks, this step is really important and will help you get a nice, crispy chicken wing skin.
To make these sticky air fryer chicken wings, you will need just a few ingredients, several of which are basic keto pantry staples you might already have on hand! You will need:
- fresh or frozen (and thawed) chicken wings, a mix of wings and drumettes (the pieces that look like mini chicken legs)
- baking powder (not baking soda), gluten-free and preferably aluminum-free (optional)
- salt and pepper
- coconut aminos
- toasted sesame oil
- tamari (gluten-free soy sauce)
- llinea monk fruit sweetener
- minced garlic
- ground ginger
- cayenne powder (optional)
- apple cider vinegar or fresh lemon juice
- xanthan gum (for thickening)
- chopped chives, cilantro and sesame seeds for topping (optional)
If you’ve never used llinea monk fruit sweetener before, it’s an amazing little ingredient to cook or bake with! One drop is pure, concentrated sweetness (it contains no other sweeteners or additives) and is 20 times sweeter than sugar so a little goes a long way. I use this liquid monk fruit the most to sweeten salad dressings, add a bit of sweetness to savory dishes like tomato sauce, curry and even pot roast, as well as a few drops in my coffee or smoothie.
Here’s a quick breakdown of the process for making these sticky air fryer chicken wings:
- Dry, season and partially air fry the wings. Dry the wings well with paper towels and place them in a plastic bag with the salt, pepper, and baking powder. Shake to coat the wings (this step is optional but the baking powder helps the wings crisp in the air fryer). Air fry at 365°F for 10 minutes.
- Make the sesame soy sauce. While the wings cook, combine the coconut aminos, toasted sesame oil, tamari, llinea monk fruit sweetener, minced garlic, ground ginger, cayenne (optional), and acid (apple cider vinegar or lemon juice). Whisk together, then gradually whisk in the xanthan gum, making sure it’s well combined and the xanthan gum doesn’t clump.
- Coat with sauce and finish cooking. After the first 10 minutes of cook time, pull out the air fryer basket and flip each wing. Use a basting brush to coat the wings with the soy sesame sauce, then air fryer for 5 more minutes at 390°F. Flip again, coat with sauce, and air fry another 5-8 minutes at the same higher temperature. The higher heat will cook the sauce onto the chicken, making it sticky and caramelized.
- Serve and enjoy. Remove the chicken wings from the air fryer basket and sprinkle them with sesame seeds, chopped chives, or cilantro (entirely optional). Enjoy!
all about the sesame soy sauce
- Xanthan gum is a thickener and will turn the mixture from a thin marinade consistency to a thick sauce with a texture similar to barbecue sauce or ketchup. Use it sparingly though- a little bit extra and your sauce can thicken too much and become slightly gummy. I like to whisk in 1 teaspoon, let it sit for a few minutes to thicken, then add increments of 1/4 teaspoon as needed.
- This mix of ingredients makes a wonderful low-carb marinade, salad dressing, or even dip! To use as a salad dressing, omit the xanthan gum and add in 1/4-1/2 cup avocado oil. For a marinade, simply omit the xanthan gum.
for the best results
- Want extra saucy air fryer chicken wings? You can coat the wings in more sauce after they’re done cooking! Toss them in a bowl with extra sauce before serving. Tip: reserve some of the sauce for dipping in a separate bowl first, that way you’re not contaminating all of the sauce with the basting brush that has already been used for the raw chicken.
- The final stretch of air fry time will really depend on the size of the chicken pieces and how you prefer your chicken wings. I like them less saucy but with more of a caramelized, sticky layer on top so I usually go longer than 5 minutes (about 7-9 minutes total).
- Depending on the size of your air fryer, you may need to split up the two pounds of chicken and cook it in two batches.
These sticky sesame air fryer chicken wings are so, so good! They strike the perfect balance of salty, sweet, and spicy, with just the right amount of rich sesame flavor. Enjoy!
more low-carb and keto air fryer chicken recipes
- Easy air fryer chicken wings are always crispy and perfectly seasoned. This is a basic, no-fuss recipe for chicken wings in the air fryer.
- Spicy and salty with a crisp skin that resembles fried chicken, I know you’ll love these chipotle air fryer chicken thighs!
- 2 pounds chicken wings (a mix of wings and drumettes)
- 2 teaspoons baking powder (gluten-free and aluminum-free)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons coconut aminos
- 3 tablespoons toasted sesame oil
- 2 tablespoons tamari
- 2 teaspoons llinea monk fruit
- 2 teaspoons minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cayenne (optional)
- 2 teaspoons apple cider vinegar or fresh lemon juice
- 1 to 1-1/2 teaspoons xanthan gum
- 1 teaspoon sesame seeds (optional)
- chopped chives or cilantro (optional)
- Preheat the air fryer to 365°F. Dry the wings well with paper towels and place them in a gallon-sized Ziploc bag with the salt, pepper, and baking powder. Close the bag and shake to toss the wings and coat them evenly.
- Place the wings in the air fryer basket, spaced apart well (they shouldn't be crowded). Cook at 365°F for 10 minutes. (Depending on the size of your air fryer, you may need to divide the chicken and cook the wings in batches.)
- While the wings cook, make the sauce. In a small mixing bowl, combine the coconut aminos, toasted sesame oil, tamari, llinea monk fruit sweetener, minced garlic, ground ginger, cayenne (optional), and apple cider vinegar (or lemon juice). Whisk the mixture together, then gradually whisk in 1 teaspoon of xanthan gum. Let the mixture sit for 2-3 minutes to thicken. If it still appears too thin, whisk in 1/4 teaspoon more of xanthan gum and wait another couple of minutes. Add extra xanthan gum as needed.*
- After the first 10 minutes of cook time, pull out the air fryer basket and flip each wing. Use a basting brush to coat the wings with the soy sesame sauce. Turn the air fryer temperature up to 390°F and cook another 5 more minutes.
- Flip the wings again, brush on more sauce, and air fry another 5-9 minutes at 390°F. This last stretch of cook time should be at least 5 minutes- give it more time if you prefer the wings to be more sticky and caramelized instead of extra saucy.
- Remove the wings from the air fryer basket and sprinkle them with the sesame seeds and chopped chives (optional).
*Xanthan gum is a gluten-free thickener that will turn the mixture from a thin marinade to a thick sauce with a ketchup-like texture. Use it sparingly as too much can make the sauce too gelatinous. Start with 1 teaspoon and always wait a couple of minutes to allow it to thicken more.
I like to taste the sauce before adding in the xanthan gum. You can adjust to taste as needed- more cayenne (or even sriracha) for heat, more tamari for salt, and more monk fruit drops for sweetness.
For a sesame soy salad dressing, omit the xanthan gum and add 1/4-1/2 cup avocado oil. To make a marinade, simply omit the xanthan gum.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 27gSaturated Fat: 6gTrans Fat: 1gCholesterol: 200mgSodium: 1095mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: .5gProtein: 61g
This nutritional information is approximate and is provided for convenience as a courtesy.