The CRISPIEST Keto Chicken Wings
These keto wings are baked not fried. Served with a Chinese glaze and dipping sauce this is the perfect buffalo wings alternative.
You will be surprised to know it is not flour or frying that gives you the glassiest, crispy chicken skin wings. The secret ingredient is baking powder and salt. Yep, that stuff that is in just about every household the world over. Trust me this is the BEST baked crispy chicken wing recipe!
Related recipes: Blue Cheese Dressing / Lemon Pepper Wings
The Ingredients
Scroll to the recipe card for the full list of ingredients to make these delicious crispy low carb chicken wings recipe.
Chicken wings – cut the wings at the joints. Freeze the wing tips for broth or to use in a pho broth. Substitute chicken drumsticks or turkey wings.
Garlic Powder, onion powder and Chinese Five-Spice – these all add a Chinese-inspired flavour to the chicken wings. If you only have garlic salt or onion salt, reduce the amount so the wings aren’t too salty.
Baking powder – use only aluminium free baking powder. Some baking powders can be very bitter if you use aluminium free baking powder grab Bob’s Red Mill. It is seriously my go-to baking powder.
Gold sweetener – to make this a keto chicken recipe I have used a sugar-free sweetener. I use Sukrin Gold granular sweetener. You can use any brown or gold sweetener in this recipe.
Sugar-free tomato sauce (ketchup) – make your own or use your favorite brand. I make mine my own sugar-free ketchup.
Chili Garlic Sauce – I use Hoy Fung Chili Garlic Sauce. It has no sugar added.
Soy sauce – use a gluten-free soy sauce. Substitute with gluten-free tamari, or Vegemite is pretty awesome too! Another keto friendly, soy sauce alternative is coconut aminos.
Apple Cider Vinegar – adds acid to the sauce and breaks down the sweetness. Substitute rice wine vinegar, or coconut vinegar.
How To Make Them
Here is all you need to know to make these easy keto chicken wings. If you want to know how to bake them in an air fryer scroll down to the recipe card.
Step 1. Preheat oven to 220℃ fan/240°C static/475°F. Line a large baking tray with parchment.
Step 2. Cut each wing at the joints, discarding tips (or use for broth). Combine baking powder, garlic powder, onion salt, and five-spice in a bag or large bowl. Toss chicken wings in seasoning to evenly coat.
Step 3. Place wings in a single layer onto a lined baking sheet. Bake for 40-50 minutes, turning halfway and bake until wings are golden and crispy.
Step 4. Meanwhile prepare sauce; place sauce ingredients into a saucepan over medium-high heat. Cook stirring until the sauce reduces and becomes thick. Adjust the flavours if you want it sweeter or spicier.
Step 5. Toss wings in sauce and serve with a sprinkle of green onions, toasted sesame seeds, and red chilli slices.
Our Most Asked Questions
When chicken is coated in the mix it dries out the skin, and when baked leaves the skin super crisp and crunchy. Apparently, baking powder raises the pH level in chicken which helps to make it crispy.
Baking keto wings in the air fryer is so easy. I have included a method to air fry in the notes of the recipe card.
More Awesome Keto Recipes
Here are just a few more keto-friendly recipes you might tlove.
- Easy Lemon Gremolata
- Smoky Ranch Chicken Salad
- Tandoori Chicken Oven Baked
- Keto Chicken Enchiladas
- Keto Ranch Dressing
LOVING OUR RECIPES? We love it when you love our (tasty) healthy recipes and shout it from the highest mountain. Haha! If you haven’t subscribed to our newsletter to get the best low-carb recipes in our Recipe Mail, then get onto it. You are also invited to join our keto community on Facebook, and Instagram. I hope to see what you are cooking up in your kitchen soon. xx Meg
Easy Keto Chicken Wings
Ingredients
- 1 kg (2lb) chicken wings
- 1 tablespoon baking powder see notes
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- ½ teaspoon Chinese five-spice
SWEET AND SPICY SAUCE
- 3 tablespoons gluten free Tamari or gluten free soy
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sweetener
- 3 tablespoon sugar free ketchup
- 2 tablespoons butter
- 2 tablespoons chilli ginger sauce
Instructions
CONVENTIONAL METHOD
- Preheat oven to 220℃ fan/240°C static/475°F. Line a large baking tray with parchment.
- Cut each wing at the joints, discarding tips (or use for broth). Combine baking powder, garlic powder, onion salt, and five-spice in a bag or large bowl. Toss chicken wings in seasoning to evenly coat.1 kg (2lb) chicken wings, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion salt, ½ teaspoon Chinese five-spice
- Place wings in a single layer onto baking tray. Bake 40-50 minutes, turning halfway and bake until wings are golden and crispy.
- SAUCE Meanwhile prepare sauce; place sauce ingredients into a saucepan over medium-high heat. Cook stirring until the sauce reduces and becomes thick. Adjust the flavours if you want it sweeter or spicier.3 tablespoons gluten free Tamari, 3 tablespoons apple cider vinegar, 3 tablespoons brown sweetener, 3 tablespoon sugar free ketchup, 2 tablespoons butter, 2 tablespoons chilli ginger sauce
- SERVE Toss wings in sauce and serve with a sprinkle of green onions, toasted sesame seeds, and red chilli slices.
THERMAL METHOD
- FOLLOW steps 1-3 above
- SAUCE place all ingredients into mixer; cook 12 min/120°C/speed 2/cap off. Set aside to rest.3 tablespoons gluten free Tamari, 3 tablespoons apple cider vinegar, 3 tablespoons brown sweetener, 3 tablespoon sugar free ketchup, 2 tablespoons butter, 2 tablespoons chilli ginger sauce
- SERVE Toss wings in sauce and serve with a sprinkle of green onions, toasted sesame seeds, and red chilli slices.
Leave a Reply