Low-Carb Crispy Lemon & Herb Chicken Wings

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Crispy chicken has to be one of my favourite foods. There’s nothing quite like a good crispy wing to put a smile on everyone’s faces.

These Low-carb Lemon and Herb Chicken Wings are such a great keto dinner recipe. Ideal for Super Bowl night or to snuggle up to with a good Netflix box set.

I seared the chicken wings first for maximum flavour and then roasted them in the oven so they’re much healthier than fried. They’re dressed to impress in a simple butter, lemon and parsley sauce and then for the ultimate in crispness you can pop under the broiler too.

These low-carb lemon and parsley crispy chicken wings are a delicious way to boost your fat intake and keep the carbs super low.

How To Make Ultra Crispy Chicken Wings

If you want to take the crispiness to the next level, use this method for ultra crispy wings to first coner them in baking powder, then bake the wings on low to render the fats and finally to bake them on high to crisp them up.

More Chicken Wings Recipes

Love chicken wings? There are endless ways to make them the keto way!

• Keto Baked Buffalo Chicken Wings
• Keto Chili-Lime Crispy Chicken Wings
• Keto Garlic Parmesan Chicken Wings
• Keto Korean Chicken Wings

I like to serve mine with easy veggie sides like Low-carb Pink Sauerkraut Slaw or Keto Russian Slaw! What would you serve yours with?😊

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Hands-on 10 minutes Overall 45-50 minutes

Nutritional values (per serving, 3 wings)

Ingredients (makes 6 servings)

• 16 - 19 chicken wings (1 kg/ 2.2 lb) - will yield about 50% meat
• 1 tsp sea salt
• ¹/₂ tsp black pepper
• ¹/₄ cup butter, ghee or duck fat, melted (60 ml/ 2 fl oz)
• 3 tbsp fresh lemon juice, or to taste (45 ml)
• 2 garlic cloves, minced
• 4 tbsp fresh chopped parsley or herbs of choice

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat the chicken wings with kitchen paper to dry. Season with salt and pepper.
   
2. Heat a large cast iron skillet or non stick sauté pan over a medium heat and sear the chicken wings for 2 - 3 minutes per side.
   
3. Transfer to a greaseproof lined baking tray and roast for 30 - 40 minutes until cooked through and slightly crispy.
4. Heat the butter in a pan. Add the garlic, lemon juice to taste (start with less lemon and add to taste) and 3 tbsp fresh parsley. Stir for 1 minute. Option to season with salt and pepper. Remove from the heat.
   
5. Pour the sauce over the chicken wings and crisp up under the broiler for 2 - 3 minutes per side. Sprinkle with 1 tbsp fresh parsley and serve immediately.
   
6. These chicken wings can be stored in the fridge for up to 2 days but won’t be as crispy when reheated.
   
   

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