How To Make Crispy Keto Chicken Wings

Whether you need a crowd-pleaser for the gathering, or you just want to enjoy some restaurant food at home for dinner – crispy keto chicken wings are where it’s at! These oven-baked wings taste as good, or maybe better than from your favorite venue.  I first tested them on a group of our friends, and they were gone in minutes.  Beware – you and your family will love them so much, it’ll disappear fast.


Are chicken wings keto?

Chicken wings are most defiantly a keto-friendly dish and can be eaten on the Keto diet, Carb value in chicken wings are naturally low, so you can enjoy your favorite chick wing treat when on the keto diet. however, you need to prepare these homemade chicken wings in the right way — follow our recipe to find out how the best keto wings!


How many carbs in Keto Chicken Wings

Our Keto chicken wing recipe is low carb with the total carb amount at 1.2 grams of carb! Other nutritional value includes: 419 calories, 32 g fat, 1362 mg sodium, 1.2 g carbohydrate, 0.5 g sugar, 30.2 g protein, Vitamin A: 10%, Vitamin C: 49%, Calcium: 14%, Iron: 11%


How to Make Keto Chicken Wings?

This Yummy Keto Cooking wings recipe is not only tasty, but they’re also super easy to make.  First, you’ll separate and dry your wings.  Then, you’ll mix up some baking powder, salt, pepper, and garlic powder, and toss that with the wings.  You can also place the wings on a baking sheet, and rub the baking powder mixture on top – either way works.

For the baking portion, you’ll put them in for about a half-hour, pull ‘em out and flip them, then continue to cook.  All in all, you’re looking at around 50 minutes of cooking time, but it’s well worth the wait!

Tip: using a little baking powder actually helps get the wings crispier when you bake them in the oven.


Breaking Down Chicken Wings

If you’re just buying chicken wings for the first time, you might be surprised that they look different from your usual restaurant wings.  But worry not, you’ll just need to break them down yourself, which is very easy.

Chicken wings are made up of three parts:

  • Drumette – This is the part that attached the wing to the animal, and looks like a mini drumstick.
  • Flat (or wingette) – This is the middle part of the chicken wing, and looks a bit like a flat oval.
  • Tip – This is the very end of the chicken wing, and is pointy.

I personally only split mine into two sections – the drumette and the flat/tip.  I like leaving the tip connected to the flat because you can get some crispy chicken skin on there (though there’s not much meat underneath).  If you prefer cutting the tip off, that’s fine too!

Big stack of buffalo keto chicken wings

Why Does Baking Powder Help Make Crispy Keto Chicken Wings?

This was a family trick I learned a while back, so I really wasn’t sure why we started making them with baking powder.  While I can’t find any conclusive evidence, my guess is that it’s related to how baking powder might change the pH of the chicken skin.

At a quick glance, it looks like chicken is slightly acidic with a pH of 6 (neutral pH is 7).  Baking powder combines both a base and an acid, and when adding it to the skin, it may affect the pH, helping the skin brown and crisp better.

I honestly have no idea if this is correct, but that’s the best guess I’ve got for ya! 😉  Chef friends or chemistry peeps, feel free to weigh in if you’ve got more information for me.


Two quick tips related to using baking powder:

  • Use aluminium free baking powder, as some people may note a slightly bitter taste if the baking powder has aluminium.
  • Do not – for the sake of delicious wings – substitute baking soda for baking powder.  Baking soda is straight-up sodium bicarbonate, while baking powder is a mixture of sodium bicarbonate and an acid (usually cream of tartar).  You’ll still get brown crispy wings with baking soda – but they’ll have an unpleasant bitter taste because of this difference.


A hand holding a keto chicken wing

Dip Your Keto Chicken Wings In These Sauces

For this recipe, I went with a standard buffalo wing sauce, mixing Frank’s Red Hot and butter to create the perfect buffalo flavor, but you can also do other sauces or flavor combos too!  Here are a few ideas:

Crispy keto chicken wings on a white platter

Crispy Keto Chicken Wings

Yummy Keto Cooking
Learn to make your own delicious keto chicken wings just like your favorite local restaurant. Use our simple recipe, and your crispy oven-baked wings will be ready in no more than one hour.
4.65 from 65 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Appetizer, Main Course
Cuisine American
Servings 6
Calories 419 kcal


  • 3-4 lbs chicken wings separated into the drumette and the flat/tip
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1 cup Frank’s Red Hot
  • 3 tbsp butter


  • Preheat the oven to 450 degrees.
  • Prepare the chicken wings by separating them into the drumette and the flat/tip portion. Dry them well with a paper towel.
  • Combine the baking powder, salt, pepper, and garlic powder in a bowl. Toss this with the chicken wings.
  • Lightly grease a baking sheet, and place the chicken wings on the baking sheet. (You’ll likely need two baking sheets).
  • Place the baking sheets in the oven and cook for 30 minutes. Take the baking sheets out and flip the wings over. Return to the oven and cook for an additional 15-20 minutes.
  • Once the wings are done, melt the butter in a bowl in the microwave. Combine the butter and the hot sauce in a large bowl, and toss the wings in the sauce.
  • Serve as-is, with crumbled blue cheese on top, or with an appropriate blue cheese or ranch dressing for dipping.


*I recommend lightly greasing the baking sheet with avocado oil if you have it (as it has the highest smoke point).
*If you are noticing smokiness when cooking these, it is most likely due to two factors: a) an oven that runs hot, or b) prior oven spills on the bottom of the oven causing smoke.  If you notice this, turn down the oven temperature to 400-425 and cook at least the full amount of time listed, or until crispy and the internal temperature of the chicken reaches 165 degrees.
*The number of wings per pound will vary based on how large they are. For the purposes of the nutrition analysis, assume you’ll get around 20 full wings, which will equal 40 pieces when split, and that a serving is around 6-7 drumettes or flats.
Nutrition analysis:
419 calories, 32 g fat, 1362 mg sodium, 1.2 g carbohydrate, 0.5 g sugar, 30.2 g protein, Vitamin A: 10%, Vitamin C: 49%, Calcium: 14%, Iron: 11%
Keyword keto chicken wings, low carb buffalo wings

Share:  Drumette vs. flat – which do you like better?  If you tried these wings, what’d you think?  What’s your favorite kind of wing (buffalo, bbq, etc)?



We also have 70+ keto breakfast, lunch, dinner, dessert and snack recipes to choose from. Yummy Keto Cooking – Keto Recipes

All of our recipes or keto meal ideas are delicious, once you have tried them you’ll want to make them again and again. By mixing or swapping carb-heavy ingredients with a keto alternative, you can enjoy some of your favorite cuisines without feeling like you’re missing out.



165 thoughts on “How To Make Crispy Keto Chicken Wings”

    • 5 stars
      Crispy keto chicken wings ARE DELICIOUS!!!
      Absolutely the best oven fried chicken I’ve ever had…PERIOD!
      This Is the ONLY way I like my chicken cooked now.
      The baking powder component changes EVERYTHING!
      Thanks for sharing this AWESOME RECIPE????

          • Hi Keith,

            Thanks for stopping by! So happy to hear that you enjoyed the recipe and that you were able to adjust the measurements for spices. How did your chicken wings turn out? 🙂

    • Hello, I am presently baking these wings right now. I have good baking sheets and have oil them lightly and at 450F, that is way to high heat, luckily I was watching as I normally do with a first try recipe or they would have burnt within a few minutes. These folks that have commented before me, they must be your friends because NO WAY can these wings cook at 450F for 30 without burning. I just switched my wings to a rack instead and now they are truly cooking and not burning. I understand fat is a big part of the Keto diet, but I think it should not apply to chicken wings. My comments are not to put you down on the cooking method, but as a long time cook you must have a very special oven and all these folks that commented. Please do send me your comment and explain how you get those beautiful golden wings that you have in your pics. I am seriously curious. I am open to learning.

      • Hi Anne – Always happy to troubleshoot (though I do want you to know none of the above commenters are friends, haha – they’re all people that found the recipe online and tried it). A few thoughts:
        -You mention oiling them lightly – are you referring to the pan or the wings? You really just need to very lightly grease the pan (think a little oil wiped over it with a paper towel, or a few shots of cooking spray) so the wings don’t stick, but there shouldn’t be any oil coating the wings or any heavy oil spots on the pan.
        -Have you checked your oven temperature with an oven thermometer? Sometimes ovens can run too hot (no fault of your own!), so that could be part of the reason.
        -The pics above are truly from the exact cooking method mentioned; my wife photographs everything we cook here. 🙂
        -I know a few others have commented that they felt like the oven temp was too hot or that their pans were smoking (which can sometimes happen depending on the smoke point of whatever was used to grease the pan and especially if the oven runs hot). If you feel like 450 is running too hot, try lowering to 425 for about an hour.

        • 1 star
          Agree 100% . 450 degrees is crazy. House is filled with smoke after 20 minutes. Maybe start them at 450 and turn them down as I have seen with other recipes.

          • Sorry to hear they didn’t work for you! We’ve tested this with a calibrated oven thermometer without any issue. But if there are spills in the oven, or if your oven runs hot, then it may smoke – in which case, try using 425 instead.

          • 5 stars
            450 worked perfect for us. Have made it a few times and this is the only way my wife wants her wings now. Thanks a bunch.

  • 5 stars
    I made this just as you suggested and they were superb! The meat was juicy inside, with just the right amount of crunch in the coating…which I was looking for. Great addition to / for my Keto diet – thanks !

  • 5 stars
    Found this recipe around the first of August. It’s now mid-September and I just finished making these wings for the third time. They are wonderful! You can prep them for baking in the time it takes the oven to preheat. Who needs an air fryer for wings when this oven-baked version is so quick and easy? I ‘ll never pay the outrageous price for wings in a restaurant again. Thank you for sharing this wonderful recipe.

  • 5 stars
    I made these wings tonight to go along with our Friday Happy Hour! Outstanding. Better than the Anchor Bar’s Buffalo Wing recipe (Original Buffalo Wing recipe) — and low carb to boot! Will make again, and again. Thank you.

  • 5 stars
    Excellent. My husband keeps on saying how much he liked them They were so crunchy. Great change for the Keto diet. Thank you.

  • 5 stars
    I made it for the first time tonight, & awwwwww man, A GREAT RECIPE, MY ABSOLUTE FAV NOW!!!! I made a garlic buffalo sauce to go over my wings though, & that just made the wings pop even more. THANK YOU TONS for this recipe…..

  • These wings are divine!!! I added a pinch of sodium bicarbonate to the sauce to tone down the acidity’ a little (I don’t tolerate acidity well). I also prefer a dryer wing so after they where cooke and covered with the sauce I put them back in the oven for about 8 minutes until the sauce dried out a bit. it was delicious, the best wings I’ve ever had!

    • So glad you enjoyed them!! Love the idea about popping them back in the oven for a few minutes post-saucing for a drier wing. Thanks for taking the time to leave a comment!

  • 5 stars
    Alright I’ve literally never left a comment on any recipe ever but these wings are incredibly delicious. Just put them in the oven and this is my 4th time making them in the last month! Loooooove that they are so easy and soooo good. Thank you so much for this recipe!

  • 5 stars
    Game day wings were a hit! My kids and husband loved them and told me they’d never buy wings again! My husband didn’t believe they weren’t fried. I doubled the baking powder mix for the four pounds of wings.

      • 4 stars
        Good wings, but definitely did not need 50 minutes, barely need 30. Oven was literally smoking after 25 minutes and wings were reading internal temps of 180-200. Either my oven reads hot or yours reads a bit lower. Guess they were worth my like 10 fire alarms going off at once lol

        • Hahaha – I’m going to get an oven thermometer to double check the temp of my oven. We have made these probably 20 times and never had any smokiness, but I will definitely double check to make sure mine isn’t running cool. (If yours hit that temp so quick and had smokiness, try lowering to 425 on your oven next time.) But glad you at least enjoyed the wings. 😉

        • 5 stars
          Came out delicious for me. Think the issue you’re dealing with is low smoke point oil. I use refined sunflower oil, which has a smoke point closer to 475, no smoke, came out fantastic. If you don’t have high smoke point ojl cook them at 425 and either way use an instant thermo because some wing packages are small restaurant size and some are massive and come from chickens raised specifically for their large size. When your largest “drum” hits 165 they are done.

  • 5 stars
    Huge hit at my play-off party! Next time I need to double the batch because everyone said these were the best wings they have had. Thank you for sharing!

  • Unbelievable! We make these every few weeks. We’ve “gone Keto” a few times – and these are as tasty as any wing I’ve ever had – Keto or not. Thanks for passing on the recipe. Lifesaver!

    • Hi Tiffany! Are you referring to frozen uncooked chicken wings? If so, sure – just thaw ’em out first overnight in the fridge and then use them to make these.

  • 2 stars
    Oven at 400 degrees for 50 minutes cooks wings very dry and crispy. Recipe must be wrong. Is temp too high or should time be maybe 20 minutes? Please test and let me know. Thanks

    • Hi Cindy! Sorry to hear you didn’t enjoy them. This recipe is for crispy wings, so the crispness is something we are going for here 🙂 The time and temp are correct; we’ve made these wings many times with success – and so have many of our readers here. Did you use bone-in wings? If you used boneless, that could be an issue as then they would be too dry. That would be one thing to troubleshoot. Or, if you prefer a wing that’s not crispy, you can definitely try a different recipe for one that’s not specifically meant to be crisp. Good luck!

      • 5 stars
        Oh my heavens those were delicious!! I left the little wing tips on…and nibbled the ends off of them! Absolutely the best wings ever. My only problem… forgot to grease my pan. They all stuck for the first flip. Got new foil (likely preventing smoke) and put a little oil and they came right off at the end. Nibbled skin stuck on foil. I felt sad putting some in the fridge, knowing they won’t be as good.

      • 5 stars
        My daughter has been asking for chicken wings forever so I finally attempted with this recipe and wow, they were amazing!! We didn’t toss with the suggested sauce, instead only used butter, salt and a Chipotle seasoning we had. Turned out great!! Thank you!

  • 4 stars
    FANTASTIC RECIPE!!!!! Love this, and will make them again and again……. delicious even without sauce. Crispy and PERFECT!!!
    Btw, my first comment everrrr on a recipe! Thank you ????

  • 5 stars
    I followed the recipe exactly. My smoke alarm went off half way through lol I guess the chicken was done. I used your idea of garlic parmesean becuase I didn’t have any hot sauce. IT WAS AMAZING!!! Just starting Keto if this is any indication. I am going to love this way of living. Thank you so much for the wonderful recipe.

    • So happy you enjoyed the recipe! I’m sorry to hear about the smoke alarm – I’ve never had that problem but I’m glad you liked the wings regardless, haha! 🙂 I think the smoke detector problem may depend on the exact oven temp calibration (like if it’s 10 degrees off, it could push it over the edge) — or if there is any residue that dripped on the bottom of the oven (from this dish or another recipe previously). Those are my best guesses!

  • 5 stars
    OMG! These were the best wings we’ve EVER had, keto or not!!! We have a very small oven, so the smoke detector went off a few times, but this recipe rivals ANY deep fried versions I’ve ever had!!! This recipe is amazing!!!!

    • I’m so glad you enjoyed them! Sorry to hear about the smoke detector – you’re the second person that mentioned that, haha! I don’t know exactly what may cause it as I haven’t had it happen to me, but my best guesses are that it may depend on the exact oven temp calibration (like if it happens to be 10 degrees off, it could push it over the edge) — or if there is any residue that dripped on the bottom of the oven (from this dish or another recipe previously). But regardless, so glad you enjoyed.

  • My father loves eating chicken wings but he wasn’t to try doing the Keto diet until at least October this year. I liked your suggestion about using a little bit of baking powder in the rub. I wonder if he can get wings that are keto from a restaurant. That might be a lot easier than trying to make them yourself.

    • 1 star
      I didn’t care for the baking powder, mistake on my part. But to answer your question: yWing Stop either garlic Parmesan,
      Original, Mild, hot, or dry rub with BONE IN is keto, plus get celery and carrot sticks instead of fries!!! Their ranch is keto acceptable, blue cheese is even better if you like that.

      • So sorry to hear you didn’t like the wings! Just to confirm, are you sure you used the amount of baking powder in the recipe for the pounds of wings listed? And definitely used baking powder rather than baking soda? Those are some common mistakes the lead to different flavor. As written, there should not be any baking powder taste – it’s only to help the wings crisp up. That said, we all have different tastes so if you followed it as-is and didn’t enjoy, I hope you can find another recipe you like.

  • 5 stars
    I’ve made these wings 3 times and they always hit the spot. Thank you for sharing this fantastic recipe with us.

    I got a lot of smoke too coming out when flipping the wings over but I think it’s because my oven fan doesn’t take the smoke out properly while cooking on high heat.

    Regardless – lovely recipe.

  • 5 stars
    Omg! These are so good and east to make. I was going to purchase an air fryer, but I no longer need an air fryer thanks to this recipe.

  • 5 stars
    Good heavens – these were so good! My smoke alarm went off too, but the wings were worth the smoke inhalation! ???? I think my only comment would be I added a bit of onion powder into the dry ingredients, and used 3.8 pounds of wings but didn’t feel like I had enough mixture to cover all the wings. Next time I’ll with increase the dry ingredients or decrease the chicken. I sat next time because I will definitely be making these again. Thank you thank you!

  • 5 stars
    These wings are perfect. We make them weekly and combine a blue cheese dressing with the Frank’s Red Hot to add some variety. Better than any wings I have ever eaten at a pub.

  • I am making these now. There was too small amount of Baking Powder mixture to cover 27 wings. I had to triple that part of the recipe for only 27 wings. What did i miss? They do smell good tho.

    • Hi Anita! Thanks for commenting – I’m excited you’re going to try the wings. As for troubleshooting – Are you using 3-4 pounds of wings? As a heads up, they don’t need to be completely coated (like when you’d flour chicken to fry it) – instead, it’s really just a light dusting.

      Let me know how they come out with the extra baking powder mixture.

  • These look extremely delicious!!!
    Quick question, do you have to use Franks Red hot, or can you switch it some other hot sauce

    • Hi Bethany – so sorry for the delay; your comment got caught up in our spam filter for some reason – whoops! You can use any hot sauce that you have on hand.

  • 5 stars
    Amazing!!! Just as described! Crispy and moist! Buffalo sauce was great compliment! Thank you!!!! Will be a staple!

  • 5 stars
    These sound deliciious! My fam loves chicken wings! 2 Questions: have you tried deep frying and what is the result? Could you use same rub mix to make dry garlic pork bites?

    • I haven’t tried deep frying them, only because baking is so easy and requires less time watching 🙂 But you definitely could; I’m sure they’d deep fry just fine. I’m not sure about the dry garlic pork bites – I don’t think I’ve ever actually had those before so I can’t speak to them. If you try either, definitely post and let us know how they came out.

  • 5 stars
    These were absolutely fantastic. I have been on Keto now for five months and have lost 60 pounds! It is easy when you find great recipes like this. The baking powder was a total game changer. They were crispy as if you dredged them in flour and deep fried them. Fantastic.

    • The amounts are correct – it is meant to be an extremely light dusting on the wings. Did you try the recipe? 🙂

  • I am making the first time but have not been able to determine if you start out with frozen wings or with thawed wings. Can you clarify.

  • 5 stars
    These were AMAZING! So easy and so delicious. Thank you for a wonderful wing recipe. I’ also had my smoke alarm go off so I must be doing something right. ???? The only problem I had was my wings stuck to the pan even after I greased it. Next time I will use foil like someone mentioned. Thanks again for the keto recipe. You are a lifesaver. ????

    • So glad you enjoyed them! Smart idea to use foil if they’re sticking – that can definitely happen based on the type and age of the baking sheet.

  • 5 stars
    Made these wings yesterday. My husband is still raving about them today. He said they were the best wings he’s ever had! My daughter couldn’t stop raving about them, too . She asked if I could make them again for our next get-together on Father’s Day.

  • 5 stars
    I just made these wings, and my only complaint is this….I’m mad I can’t sop up all this sauce with some butter bread. These are the best wings that I’ve had since I was pregnant with my son in 1996! They are crispy and juicy all at the same time. I will be making these again and again! THANK YOU!!!

    • Hi Emma — I’ll disagree, haha! I prefer my wings warm, but I do know people that love cold buffalo wings. I suppose it’s individual preference, so your best bet is to try ’em both ways and see what you like. 🙂

  • 5 stars
    These wings were so crispy! I didn’t use Hot Sauce because I didn’t have any and I really thought I did. What I did use was a bottle of Tiger Sauce. So good!!
    Thanks for this great receipe.

  • 5 stars
    Very delicious! Quick and easy! I convection baked them @425F for 20 min, then flipped them 10 min, moved them from foil lined pan to a rack on a cookie sheet, then baked an additional 25 min… juicy and tasty! Wish I could show you the picture! They were heavenly! Thanks for the recipe!!!

  • 5 stars
    I’ve done the wings many times and they are a Hugh hit, we love them! My question is can you do this with chicken fingers that would be skinless or is the skin the key part of the crispy ness?

    • Hi Stephanie – apologies on the slight delay in replying here! The skin is definitely necessary for the crispiness in this case, and the bone-in is what prevents them from drying out in the oven. If you did boneless chicken fingers and wanted them crispy, I’d suggest dredging in a combo of either almond flour and Parmesan, or even crushed up pork rinds, and then baking around 400 and shortening the cooking time.

  • 5 stars
    I’ve made these wings a couple times using this resume. They are very delicious!!! Thanks so much for sharing.

  • 5 stars
    I loved these chicken wings – only thing is that I didn’t need to bake them for 50 minutes. I baked them for 15 mins on each side. I had 30 wings, and quadrupled the recipe. Still needed one more single recipe to finish up. Loved this recipe! A great and easy go-to!

  • 5 stars
    Oh my goodness! I’m so glad to find this recipe. I have been making wings for keto for such a long time and they have always been so-so. I always include the baking powder for crispness but wasn’t using the right temp and never flipped them. Genius!

  • 5 stars
    Thanks for this Preparation suggestion. I really wanted some crispy wings. My BF had been buying restaurant Hot Wings, but the cost adds up. And, y’know how people are when they don’t do the cooking, they find something to complain about and the fact that oven baked wings don’t become crispy just makes trying to add sauce a sad soggy experience and something to be brought up each time I suggest making wings at home. I know that a dusting of corn starch works for making a crispy coating on meats, and baking soda can tenderize meats and keep them from binding and getting tough. There must be some magic in the combination of baking soda and tartaric acid that makes this incredible crisping result.

    I made a batch of the mixed ingredients and tested with a single serving of 6 wings. I put the powder in a zipper pouch and put in a few wings at a time and shook to dust them all over, then repeated with a few more. I was under time restraint so only cooked them for 20+20 minutes but the flats came out juice AND crispy. I had to postpone eating them, and even an hour later, they were still crispy. I cheated and cooked them on the lined sheet that I had previously used for bacon as my “greased pan” and some still stuck a bit. but that is the nature of chicken skin. I think I only got smoke toward the end of the second cooking time as the fat on the sheet got hot enough to smoke. I think if the whole pan were covered that may not have happened as soon as it did because all the heat would be absorbed by the cooking wings.

    Anyway, TL:DR – Great Coating, Crispy Outcome, Definite Winner, Tasted good even without sauce, Easy to measure out ahead of time for ease of use anytime.
    Guess I’ll go check out your other cooking suggestions. Thanks for adding a bit of quality to my meals!

    • Thank you for sharing such a thorough experience with this recipe! I know that’ll be helpful for others to read and hopefully this passes the BF test with no complaints! 😉

  • 5 stars
    I love watching my patriots at Hooters with their wings. I wanted to try this recipe to compare as I am keto now.

    I followed this recipe exact and made in a little Oyster toaster oven. These wings came out so good I was shocked. Honestly. I’m a foodie and I have a lot of F&B experience, and for these wings to come out so tasty, crispy and the sauce glazed over them like restaurant style. Hats off to you. Thanks for this recipe???????? I would include a pic if I knew how lol????

  • 5 stars
    Have to agree, these are best wings from an oven I’ve ever had. I made about 1/3 of the orig recipe, demolished the whole thing. Added smoked paprika and skipped the hot wing sauce…Y-U-M-!

  • 4 stars
    These have become part of my regular keto meal rotation. So easy and yummy! The first time I followed cooking directions exactly and they were waaaay overdone and dried out. Now I do them at 400 for 20 minutes each side and they come out crispy on the outside but still moist on the inside.

  • 1 star
    I hate to complain……but this was the worst thing ever. I was hoping to convince my husband to do the keto plan with me which would make my life a lot easier but we both chucked 90% of our meal in the garbage. Not sure what I did wrong because I followed the recipe to the letter. The wings were crispy but tasted weird, the hot sauce coating was lifeless. The only saving grace was the ranch dip from a different site but not enough to save the wings. Sad! An aside…I used aluminium free baking Sosa so that’s not the problem.

    • Hi Renee. Sorry to hear they didn’t work for you. I noticed you said you above you used baking soda – if that was the case, that would be the reason for any odd taste, as this recipe uses baking powder. They are two different products and baking soda would have definitely caused a weird taste. (The minimal 2 tsp baking powder per 3-4 lbs of wings is just to give it a slight dusting to help with crisping and does not affect the taste.)

      As far as the sauce – sorry you found it lifeless! Franks Red Hot and butter is a pretty standard combo for mild buffalo wings, but that certainly may not have hit the spot if you were going for red alarm style wings. Maybe a homemade habanero style hot sauce would be a better option if you’re looking for something like that?

  • 5 stars
    We have made this recipe over ten times, following it exactly and at 450 degrees. It is easy and tastes great! Thanks so much for this Keto recipe! It deserves more than 5 stars!

  • 5 stars
    Hi TJ! This recipe is the BEST way to cook chicken wings.
    Few things- I’ve made this recipe twice now and if you put the wings on a baking RACK or use a SILPAT (silicone based liner) over the baking sheets they will NOT burn people! If you use it directly on a dark baking sheet or on foil with a little oil they might burn. MY oven is an uncalibrated, gas SPAZZ (I’m a renter so I just live with it) so I have multiple extra thermometers in my oven to keep an eye on it. Also, unless your oven is SPOTLESS you will get some smoke. I always turn my exhaust fan on when using the oven at high temps. Sure enough, my oven jumped to 525F when baking these and they still didn’t burn– got a tiny bit of char in little spots but much less than if I was grilling them. Dark meat on the bone with a thick fatty skin can tolerate these temps and time without overcooking if you truly want the fat rendered, as long as they aren’t directly sitting on metal. IF your wings are small shorten the cooking time, If they’re large these times are fine.
    Whenever I make a recipe I make extra seasoning in case I want more, if not I can use for next time. I increased the seasoning 1.5x for 4.65lbs of wings and it was just right. I also added 1/4 tsp of cayenne for some heat, and about 1/2tsp of paprika b/c I like it.
    As for the BAKING POWDER, TJ you’re right about how it works. It RAISES the pH (makes more alkaline/less acidic) which pushes the Maillard reaction (the reaction that causes browning). It also helps dry out the skin which also promotes browning. This is also why acids (e.g. wine, vinegar, lemon juice, etc) work so well for deglazing pans–it stops the browning reaction and helps dissolve all those tasty brown bits so they can lift off the pan.
    For me, this has been the BEST way to cook dark, on-the-bone meat with a thick fatty skin. It renders it totally, which is how you get that amazing crispy skin without any flab. Even though fried chicken is delicious, battering and deep frying even still leaves some gelatinous fat in the skin! And this is so much easier and less messy too! thanks so much for the EXCELLENT recipe! Made these for the SuperBowl and HOT DAMN. I used to think I just didn’t like chicken wings but now I know I just only like them this way! haha
    If you’re new to keto, or cooking in general, not every recipe will turn out great the first time. It takes some practice and trial and error, like all worthwhile endeavors in life. Just keep at it and keep trying new things and your efforts will be rewarded.

    • Thank you for taking the time to leave such a detailed comment! I know other people will appreciate all the info you put in here as far as your experience with cooking times, oven temps, and the seasoning modifications. I’m glad you enjoy this wing recipe. (And thank you for filling us in on the actual mechanism behind the baking powder trick!)

  • 5 stars
    Turned out wonderful! I used tenders instead of wings and it was perfect. Mostly because I already had tenders 🙂 will be trying with wings again! Thank you!

  • These were great. Did have garlic powder so put a bit of smoked paprika & a dash of chilli powder in.
    I just ate them as is without the sauce etc. Very tasty.
    I was worried about the temperature as it seemed very hot & my oven does run fairly hot. But I used a non stick silicone baking liner so no oil. I was still a bit worried for the first time so dropped it to 200 C (only 392F) but next time I will increase it a bit because, while they were delicious, they would improve with extra crispness. ????????

    • I’m glad you enjoyed them. Ovens can be so tricky, especially if they run slightly off. I’m glad you tested ’em out a little lower first and found that they worked well.

  • 5 stars
    Hi, I NEVER leave comments online as I am notoriously anti-social media, however, I followed the recipe exactly and these are the BEST crispiest and tastiest wings I have ever made. Didn’t bother to make the sauce as they are delicious plain. Thank You, I think the aluminum free baking powder was the winning ingredient!

    • Thank you for the great review. I’m so glad you enjoyed the wings – they are definitely a favorite among my family!

  • 5 stars
    Oh goodness!! Just finished eating these!!! So good…I tossed them in a keto Teriyaki sauce and put them back in the oven like someone else suggested. Amazing!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating