Keto Chicken Wings
The ultimate comfort food craving is satisfied with these crispy and flavorful Keto Chicken Wings. Coated in a spicy buffalo sauce with a touch of sweetness, they make for an easy weeknight dinner or a show-stopping snack for your next gathering. Don't miss out on the chance to make these tonight!
Equipment
- Baking Sheet
- Oven
- Whisk
- Frying Pan
- Mixing Bowl
- Saucepan
Ingredients
- 2 pounds Chicken wings Mixed drumettes and wings
- 2 tablespoons Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 tablespoon Baking powder
- 1/4 cup Buffalo sauce
- 2 tablespoons Keto honey
- 1/4 cup Butter Melted
Instructions
- Preheat your oven to 200C/400F. This is crucial for achieving that crispy finish we all love. While waiting for the oven to heat, prepare your baking sheet by placing a wire rack on top of it. This allows the heat to circulate around the wings for even cooking.
- In a large mixing bowl, toss together the chicken wings, salt, pepper, oil, and baking powder. Make sure each wing is well coated. I love to use my hands for this part; it helps me feel the texture and ensure everything is thoroughly mixed.
- Transfer the coated wings onto the wire rack in a single layer. It’s important not to overcrowd the wings as they need space to crisp up. Place the baking sheet in the preheated oven and bake for about 45 minutes, flipping the wings halfway through. You'll know they're done when they turn golden brown and crispy.
- While the wings are baking, you can prepare your sauce. In a small saucepan over medium heat, whisk together the buffalo sauce and keto honey. Allow it to simmer gently until it thickens slightly, about three minutes. This sauce is what will take your wings to the next level!
- Once the wings are perfectly baked, remove them from the oven. Set your oven to broiler mode for the final touch. This is where the magic happens! Place the baked wings into a large bowl and pour the sauce over them. Toss until every wing is fully coated in the luscious sauce.
- Now, return the coated wings to the wire rack. Broil them for an additional 3 minutes. This step allows the sauce to caramelize slightly, creating a sticky, decadent finish. Keep an eye on them to avoid burning!
- After broiling, remove the wings from the oven and let them rest for a minute. This will help the flavors meld together even more. I suggest serving them with some extra sauce on the side for dipping.
Notes
- Storage: Leftover wings can be stored in the refrigerator in an airtight container for up to five days. Make sure they are completely cooled before sealing.
- Freezing: To freeze, allow the wings to cool, then place them in a freezer-safe container. They can be stored for up to two months. When ready to eat, thaw them in the fridge overnight.
- Reheating: The best way to reheat wings is in a preheated oven or an air fryer until warmed through. This will help retain their crispiness.
- Air Fryer Method: You can cook the wings directly in an air fryer. Cook them at 200C/400F for about 20 minutes, flipping halfway, then toss in the sauce and air fry for an additional 5 minutes for that crispy finish.
- Recipe Variations: Feel free to experiment with different sauces or add ingredients like minced garlic or spices to customize your wings.