These baked keto buffalo chicken wings are crispy, easy to make, and are also gluten-free, paleo, & whole30-friendly! Plus, this classic hot wing recipe can be made extra spicy or sweet, depending on how you like them!
We eat these Keto Buffalo Chicken Wings every week for 'Wednesday Wing Night' at our house and we absolutely LOVE them!!!
The tradition originally started because wings are super easy to make after I get groceries on Wednesdays and it has now turned into a family tradition that we can't get enough of!
They're crispy, easy to make, and can be made extra spicy or sweet - depending on how you like them.
Usually, chicken wings are made crispy by breading and deep-frying, but I'm going to show you how to make crispy chicken wings in the oven without breading!
And since we're making them without breading, it makes them low-carb, paleo, whole30, and low-carb - WooHoo!!!
But I promise you, even though they're baked they're just as crispy and delicious!!!
Frequently asked questions
There are 2 key tips to making crispy baked wings: 1) Bake them on a broiler pan or wire rack over a baking sheet so air can circulate all around them. 2) Sprinkle them with baking powder before baking.
Baking powder raises the pH level of the wings, allowing the skin to break down and get more crisp and brown.
Sometimes baking powder containing aluminum can impart a bitter taste on the wings. So I definitely recommend the aluminum-free variety.
Yes, you can! Simply place them directly in the preheated oven without the baking powder, salt, or pepper. Bake as directed, then turn the oven to BROIL and broil them on both sides until crispy. Be careful that they don't burn! The version with the baking powder creates a crust-like coating which this version won't have, but they'll still be super yummy and crispy!
Easy instructions
Place the chicken wings in a large bowl and toss with baking powder, salt, and pepper.
*Note - When I took pictures I forgot to add the salt and pepper, but I do usually add them - sorry!
Then, arrange the chicken wings on a greased broiler pan with foil on the bottom.
If you don't have a broiler pan, you can place an oven-safe wire safe rack over a baking sheet.
The wings need the excess juice to drain and the air to circulate all around them or they won't be crispy - so don't skip this step!
Bake at 450 degrees for 45 minutes to one hour, or until they start to crisp up.
Flip the wings over and bake an additional 10 to 15 minutes, or until nice and crispy.
Then, place them in a large mixing bowl and set aside.
Buffalo sauce
For the buffalo sauce, combine ½ Cup of Franks Red Hot, ¼ Cup Butter (can use non-dairy or ghee), and steak seasoning. For a milder sauce, add more butter.
And please, don't substitute the Franks! I've tried other brands and they just aren't the same!
Bring the sauce to boil and allow to bubble about 30 seconds.
Pour the buffalo sauce over the wings and toss to combine. Serve hot with Ranch Dressing and enjoy wing night!!!
💭 Top tips
- For crispy wings, there are 2 key tips: 1) Bake them on a broiler pan or wire rack over a baking sheet so air can circulate all around them. 2) Sprinkle them with baking powder before baking.
- To make the hot wings spicier, add more Franks Red Hot or a little bit of cayenne powder. To make them milder, add more butter.
- Feel free to use Ghee or Non-dairy butter for Whole30 or if you are dairy-free.
- Please don't substitute the Franks Red Hot! I've tried these with other brands and it's just not the same.
- If you prefer sweeter, BBQ Wings, simply replace the Buffalo Sauce with the following ingredients: ⅓ cup Franks Red Hot, 1 Cup BBQ Sauce (use Tessamae's or Primal Kitchen for low-carb and Whole30), and 1 tablespoon Steak Seasoning
Looking for more recipes?
Or this Whole30 Beef Stew from A Dash Of Nutmeg looks delicious too!
If you’ve tried these Crispy Keto Buffalo Chicken Wings or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Buffalo Chicken Wings {Paleo, Whole30, & Gluten Free}
Ingredients
- 4 Lbs. Chicken Wings
- 1 tablespoon Aluminum-Free Baking Powder - NOT baking soda!
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Buffalo Sauce:
- ½ Cup Franks Hot Sauce - do not substitute
- ¼ Cup Ghee or Non-Dairy Butter - or to taste (the more butter the milder the sauce)
- 1 Tbsp. Montreal Steak Seasoning - or steak seasoning of choice
Instructions
- Preheat oven to 450 degrees.
- Use paper towels to dry the wings. It's important that they are really dry! Then, place them in a large bowl. Add the baking powder, salt, and pepper. Toss to evenly coat.
- Line the bottom of a broiler pan (or place a cooling rack over a baking sheet) with foil and grease the top with oil.
- Evenly spread the wings in the pan.
- Bake 45 to 60 minutes, or until nicely browned.
- Once browned, flip the wings over and bake an additional 10 to 15 or until they are a deep, golden brown and look really crispy.
- Place wings in a large mixing bowl. Pour the sauce over the wings and serve with ranch dressing and chopped veggies.
Sauce:
- In a small saucepan, mix together all the sauce ingredients. Heat over medium heat until it reaches a boil and allow to bubble around 30 seconds.
Add You Own Notes
Notes
- For crispy wings, there are 2 key tips: 1) Bake them on a broiler pan or wire rack over a baking sheet so air can circulate all around them. 2) Sprinkle them with baking powder before baking.
- Sometimes baking powder containing aluminum can impart a bitter taste on the wings. So I definitely recommend the aluminum-free variety.
- To make the hot wings spicier, add more Franks Red Hot or a little bit of cayenne powder. To make them milder, add more butter.
- Feel free to use Ghee or Non-dairy butter for Whole30 or if you are dairy-free.
- Please don't substitute the Franks Red Hot! I've tried these with other brands and it's just not the same.
- If you prefer sweeter, BBQ Wings: Replace the Buffalo Sauce with the following ingredients: ⅓ cup Franks Red Hot, 1 Cup BBQ Sauce (use Tessamae's or Primal Kitchen for low-carb and Whole30), and 1 tablespoon Steak Seasoning.
- Leftovers can be stored in the fridge for up to 1 week.
- To make wings from frozen, simply place them directly in the preheated oven without the baking powder, salt, or pepper. Bake as directed, then turn the oven to BROIL and broil them on both sides until crispy, 3 to 5 minutes. Watch them carefully so they don't burn! The version with the baking powder creates a crust-like coating which this version won't have, but they'll still be super yummy and crispy!
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Marla says
HI Cassidy,
Looks and sounds so tasty.Thanks for sharing on Real Food Fridays. Pinned!
Cathy S. says
Hello! Thank you for the recipe. It looks delicious! Curious about the cook time. Is it really an hour at 450 degrees? That seems long for that high of an oven. Thank you.
Cassidy says
Hi Cathy! Yes the cook time is correct, I cook them for an hour before turning them over 🙂
-Cassidy
Grace Allen says
Would u please help me find a substitute for almond flour for baking and combining with coconut flour? My daughter is highly allergic to almond anything!
I would genuinely appreciate it.
Cassidy says
Hi Grace Allen, I'm sorry to hear your daughter is so allergic to almonds 🙁 The only substitute I know of for almond flour is sunflower seed flour, but I have never tried it myself. If you are grain free another option is Otto's Cassava flour but it works more like traditional wheat flour and cannot be substituted for almond flour. I did a review of it on my nut free pancake recipe post. I help this helps at least a little bit!
-Cassidy