These keto chicken wings are baked, not fried, and turn out PERFECTLY crispy every single time! Made with simple ingredients, they are slathered with a low carb sticky sauce!
Preheat the oven to 200C/400F. Place a wire rack over a baking sheet and set aside.
In a large mixing bowl, add the chicken wings, salt, pepper, and vegetable oil, and baking powder. Toss until all are combined. Transfer to the wire rack. Bake for 45-55 minutes, until the wings are crispy, flipping halfway through.
In a small saucepan, prepare the sticky sauce. Whisk together the buffalo sauce and the honey and place it over medium heat. Once it simmers, add the butter and cook for a further three minutes.
Remove the chicken wings from the oven. Turn the oven to broiler mode.
Place the baked chicken wings into a bowl and coat in the sauce until completely coated.
Place the chicken wings back on the wire rack and cook for a further 3 minutes, just until the sauce caramelizes.
Notes
TO STORE: Leftover wings can be stored in the refrigerator, covered, for up to 5 days.TO FREEZE: Place the cooled wings in an airtight container and store them in the freezer for up to 2 months. TO REHEAT: You should always reheat chicken wings in a preheated oven to ensure they crisp up again. WHAT TO SERVE WITH KETO WINGS: Low carb condiments, including ranch dressing, cheese sauce, ketchup, honey mustard, and barbecue sauce.