These low-carb keto buffalo chicken wings are easy to make and have 2 secret tricks to make them extra crispy! Plus, they're customizable to your taste buds and are great as a snack, appetizer, or meal!
These finger-licking keto wings are a crowd pleaser! They're great for a game day party, appetizer, or just anytime you are craving wings!
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 gluten-free, so it ticks all the boxes!
But I promise you, even though these keto wings are baked they're just as crispy and delicious!!!
And if you're looking for more keto appetizers, I think you'll love these Charcuterie Board, Deviled Eggs, Sweet And Sour Meatballs, and Guacamole Recipes!
Or this Whole30 Beef Stew from A Dash Of Nutmeg looks delicious too!
Frequently asked questions
There are 2 essential tips for 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 make a crispy brown crust. And be careful not to use baking soda by mistake, it will make them bitter!
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 frozen version will not be as crispy because the baking powder creates a crust-like coating which this version won't have (the baking powder won't stick to frozen wings), but they'll still be super yummy!
As long as the wings are not breaded and only coated in buffalo sauce they will be keto-friendly. If they are breaded they will be too high in carbs to be considered low-carb or keto and will also not be gluten-free. Be careful of sauces that contain added sugar. Non-breaded buffalo wings are a safe keto-friendly bet.
Sometimes it can be hard to find already split wings. If you buy whole chicken wings you will need to separate the wingette from the drummette. To do this, flip them skin-side down and cut in the cartilage between the drummette and wingette. Then, cut between the wingette and tip or leave the tip on, it's up to you. See the post How To Cut Chicken Wings from Evolving Table for an in-depth tutorial.
Easy instructions
- Place the chicken wings in a large bowl and toss with baking powder, salt, and pepper.
2. Arrange the chicken wings on 2 greased broiler pans with foil on the bottom.
If you don't have a broiler pan, you can place a folded oven-safe wire 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!
💭Tip: Be sure to use 2 pans so the wings have enough space for the air to circulate all around them so they will be crispy! Having plenty of airflow also browns the wings all the way around so you don't need to flip them!
3. Bake at 450 degrees for 45 minutes to one hour, or until crispy.
4. Then, place them in a large mixing bowl and toss them with buffalo sauce.
Serve hot with Ranch Dressing and enjoy wing night!!!
Buffalo wing 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.
💭 Tip: 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 for about 30 seconds.
Storage instructions
- Store: Low-Carb wings are best served fresh but can be stored in the fridge for up to 4 days or frozen for 4 to 6 months.
- Freeze: Store in the freezer for 4 to 6 months. Freeze on a baking sheet in a single layer, then transfer to a freezer-safe container.
- Reheat: Reheat in the oven at 375 degrees until heated through. Thaw frozen keto buffalo wings in the refrigerator overnight before reheating.
Substitutions
These are naturally low-carb, keto, and gluten-free. However, here are some substitutions to make them compliant with other diets:
- Whole30: Substitute the butter for ghee.
- Paleo: Some people eat butter on a paleo diet and others do not so substitute the butter if ghee, if needed.
- Dairy-Free: Use dairy-free butter.
💭 Top tips and variations
- For crispy baked chicken wings, there are 2 key tips: 1) Bake them on 2 broiler pans or wire racks over a baking sheet so air can circulate all around them. 2) Sprinkle them with baking powder before baking.
- To make the buffalo wings spicier, add more Franks Red Hot or a little bit of cayenne powder. To make them milder, reduce the Franks Red Hot and add more butter.
- 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 keto BBQ Sauce (use Tessamae's or Primal Kitchen for Whole30 and Paleo), and 1 tablespoon Steak Seasoning.
Serving suggestions
This Buffalo wings recipe can be served as an appetizer or a meal.
I recommend serving them with sugar-free ranch dressing and a simple salad or chopped low-carb veggies, such as celery, broccoli, or carrots.
If you’ve tried this Low-Carb Keto Buffalo Chicken Wings Recipe please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Buffalo Chicken Wings
Ingredients
- 4 Lbs. Chicken Wings
- 1 tablespoon Aluminum-Free Baking Powder
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Buffalo Sauce:
- ½ Cup Franks Hot Sauce - do not substitute
- ¼ Cup Butter - or to taste (the more butter the milder the sauce), or ghee for dairy-free, paleo, and whole30
- 1 Tbsp. Montreal Steak Seasoning - or compliant 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 2 broiler pans with foil and grease the top with oil (or place folded wire racks over 2 baking sheets).
- Evenly divide the wings between the two pans.
- Bake 45 to 60 minutes, or until nicely browned.
- Place wings in a large mixing bowl. Pour the buffalo sauce over the wings and toss to combine. Serve with ranch dressing and chopped veggies.
Buffalo Sauce:
- In a small saucepan, mix together all the sauce ingredients. Heat over medium heat until the butter melts and it reaches a boil. Allow it to bubble for around 30 seconds.
Add Your Own Notes
Video
Notes
- For crispy wings, there are 2 key tips: 1) Bake them on 2 broiler pans or wire racks 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, reduce the Franks and 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 Keto BBQ Sauce (use Tessamae's or Primal Kitchen for Whole30 and Paleo), and 1 tablespoon Steak Seasoning.
- Be careful not to use baking soda on accident! Baking soda will make them extremely bitter.
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 to make them extra crispy:)
-Cassidy