Keto Chicken Wings

My keto chicken wings are oven-baked until crispy, tossed in a sticky buffalo sauce, and broiled until caramelized. They’re addictive and have ZERO net carbs!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 84kcal

Author Arman Liew

Ingredients

2 pounds chicken wings mix of drumettes and wings
2 tablespoons oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon baking powder

For the low carb wing sauce

1/4 cup buffalo sauce
2 tablespoons keto honey
1/4 cup butter melted

Instructions

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, vegetable oil, and baking powder. Toss until all are combined. Transfer to the wire rack. Bake for 45 minutes or 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 in an airtight container for up to 5 days.

TO FREEZE: Place the cooled wings in a freezer-safe container and store them in the freezer for up to 2 months.

TO REHEAT: Reheat the wings in a preheated oven or air fryer until warm.

Nutrition