These Keto Chicken Wings are oven-baked yet so crispy and taste as if you got them from your favorite restaurant. I first made them for several of our friends, and these keto crispy chicken wings were gone in minutes. I bet you and your loved ones and friends will enjoy them too!
Break Down of Chicken Wings
If you’re buying chicken wings initially, you could be surprised cause they look different than you receive them at a restaurant. You’ll simply need to break them down yourself, which will be very easy.
Chicken wings are composed of three parts:
- Drumette – This part is attached to the wing of the chicken and seems like a tiny drumstick.
- Flat (or wingette) – in the middle area of the chicken wing, and appears like a flat oval.
- Tip – This is actually the very end of the chicken wing, and it is pointy.
It’s hard to think that chicken wings could ever get crispy without the aid of flour or several other carb-rich ingredients, but with this specific keto chicken wings recipe, you will be pleasantly surprised.
Ingredients
For the Wings
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3 lbs chicken wings
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4 Tbsp melted butter (or ghee for paleo)
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2 Tbsp olive oil
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2 garlic cloves, minced
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1 tsp salt
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⅓ tsp black pepper
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⅓ tsp cayenne pepper
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½ fresh chili pepper, finely chopped
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1 tsp ground ginger
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1 Tbsp brown sugar substitute (like Swerve)
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Juice of 1 lemon
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1 Tbsp soy sauce (or tamari for gluten-free)
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Juice of 1 lime
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½ tsp fresh parsley, chopped
For the Keto BBQ Sauce
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1 cup sugar-free ketchup (homemade or store-bought)
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2 Tbsp apple cider vinegar
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1 Tbsp Worcestershire sauce (sugar-free if available)
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1 Tbsp brown sugar substitute
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper, to taste
Instructions
1. Preheat the Oven
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Set oven to 400°F (200°C). Line a baking sheet with parchment paper. For extra flavor, lay lemon slices under the wings as they bake.
2. Prep the Wings
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Pat wings dry with paper towels — the drier they are, the crispier they’ll get.
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In a large bowl, toss wings with melted butter, olive oil, garlic, salt, black pepper, cayenne, chili pepper, ginger, sweetener, lemon juice, soy sauce, and lime juice until coated.
3. Bake the Wings
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Arrange in a single layer on the baking sheet.
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Bake 45–50 minutes, flipping once or twice, until golden and crisp.
4. Make the BBQ Sauce
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While wings cook, add ketchup, vinegar, Worcestershire, sweetener, paprika, garlic powder, and onion powder to a saucepan.
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Simmer over medium heat for 10–15 minutes, stirring occasionally, until slightly thickened.
5. Serve
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Transfer wings to a platter. Drizzle with BBQ sauce or serve it on the side for dipping.
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Garnish with parsley and serve with lime wedges for a bright finish.
Tips & Make-Ahead
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Crispier Wings: Place the wings on a wire rack set over the baking sheet so air circulates while baking.
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Make Ahead: Sauce can be made up to 3 days in advance and stored in the fridge. Reheat gently before serving.
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Freezer Friendly: Cooked wings freeze well. Reheat in a 375°F oven until hot and crispy.
If you like these Chicken wings, please check out this:
Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)
KFC Chicken Littles Recipe (Copycat)
Homemade McDonald’s Chicken McGriddles (Copycat)
