Sticky Chicken Wings

(Total Time: 40 MIN| Serves: 8)


3 pounds drum and wings separated grass-fed chicken wings

6 tbsp. olive oil (divided)

1 cup sugar-free teriyaki sauce

1 tbsp. fresh lemon juice

1 tbsp. Erythritol

½ tsp crushed red pepper flakes


In a large bowl, add chicken wings, 4 tablespoons of oil, teriyaki sauce, lemon juice and Erythritol and mix well.
Refrigerate for at least 2 hours.
Remove chicken wings from the bowl, reserving marinade.
Place the remaining oil in the Instant Pot and select “Sauté”. Then add the wings and cook for about -4 minutes or until browned from all sides.
Select the “Cancel” and place reserved marinade over wings evenly.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 7 minutes.
Preheat the oven to broiler.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Remove the lid and transfer the wings onto a baking sheet in a single layer.
Broil for about 6-8 minutes.
Remove from oven and serve warm with the sprinkling of red pepper flakes.
Per Serving (Calories 446|Total Fat 23.2g| Net Carbs 0.95g| Protein 51.4g| Fiber 0.1g)