Keto Chili-Lime Crispy Chicken Wings

Keto Chili-Lime Crispy Chicken WingsPin recipeFollow us

These keto chicken wings are the perfect food for parties and family gatherings. You won't need a deep fryer to make extra crispy chicken wings any more. I found an excellent and completely foolproof oven-baked method in Cook's Illustrated Meat Book. Once you try it, you will never go back to deep frying!

To get extra crispy chicken wings, you just need baking powder (I used gluten-free), salt and some melted ghee or duck fat. Tossing the wings in a mixture of baking powder and salt helps the skin dry out and break down the proteins, helping the it get crisp and browned.

In a nutshell, here are my tips for crispy chicken wings:

  • Remove any moisture from the chicken wings by pat drying them with a paper towel
  • Use gluten-free baking powder mixed with salt for extra crispiness. The recipe from Cook's Illustrated Meat Book uses 2 tablespoons of baking powder per 4 pounds of chicken wings. I also tested this recipe with only 1 tablespoon and in my opinion, the results were very similar. Just make sure you do NOT use baking soda as a replacement for baking powder. It won't work and will make the wings unpalatable!
  • Use a rack during cooking to allow all the juices to drip.
  • Bake the wings twice: first on low to render the fat and then on high to crisp them up.
  • Use my chili-lime sauce as a dip. If you coat the wings in the sauce, they will lose their crispiness faster.

Preparation time

Hands-on
Overall

Nutritional values (per serving):

3.1 grams 7.6 grams 22.8 grams 23.4 grams 7.8 grams 335 calories
Total Carbs10.7grams
Fiber7.6grams
Net Carbs3.1grams
Protein22.8grams
Fat23.4grams
of which Saturated7.8grams
Energy335kcal
Magnesium30(8% RDA)
Potassium252(13% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (29%), fat (67%)

Ingredients (makes 8 servings as appetizers):

Crispy wings:
Chili-lime sticky sauce:
  • ¼ cup Sukrin Gold Syrup (85 g/ 3 oz) or ½ cup Sukrin Gold brown sugar substitute (80 g/ 2.8 oz)
  • ¼ cup fresh lime juice (60 ml/ 2 fl oz)
  • 4 cloves garlic, minced
  • 1 tbsp finely grated ginger
  • 1 tbsp Sriracha chili sauce you can make your own or 1 small chili pepper, finely chopped
  • ¼ cup coconut aminos (60 ml/ 2 fl oz)
  • 1 tbsp fish sauce

Note: 4-6 wingettes should be enough as an appetizer, and 8-12 wingettes for a complete meal (served with a side).

Tips:

Instructions:

  1. Preheat the oven to 120 C / 250 F. Set the oven racks to lower-middle and upper-middle positions. Use a baking tray deep enough to gather the fat as the chicken wings bake. Line the tray with baking foil to make it easy to clean. Place a rack on top of the foil.
    Use a sharp knife or meat scissors and cut the wings at joints - you will end up with three pieces per wing. Pat dry all the pieces using a paper towel.
    Keto Chili-Lime Crispy Chicken Wings
  2. Store the wingtips in the freezer to make bone broth or chicken stock (they are not used in this recipe). Place the remaining wing pieces in a large ziplock bag or a bowl. Add the baking powder and salt. Toss to coat from all sides. Keto Chili-Lime Crispy Chicken Wings
  3. Place the wings on the rack skin side up and spread in a single layer. Brush each piece with melted ghee and bake the wings on the lower-middle rack for 30 minutes. Keto Chili-Lime Crispy Chicken Wings
  4. Then, move the wings to the upper-middle rack, increase the temperature to 220 C / 425 F, and bake for another 40-50 minutes. Rotate the tray halfway to ensure even cooking. When done, remove the tray from the oven and let the wings rest for 5 minutes before serving. Keto Chili-Lime Crispy Chicken Wings
  5. While the wings are baking, prepare the chili-lime sticky sauce. Place all the ingredients in a sauce pan: the syrup, lime juice, minced garlic, grated ginger, Sriracha, coconut aminos and fish sauce. Combine well and slowly bring to a boil over a medium-low heat. Cook for 7-10 minutes, or until the sauce has thickened. Keto Chili-Lime Crispy Chicken Wings
  6. Serve the sauce with the crispy chicken wings. If not serving immediately, do not cover the wings in the sauce or they won't stay crispy. Enjoy! Keto Chili-Lime Crispy Chicken Wings

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Comments (7)

Hi Martina,
I have been on a keto diet since July 2016 and have dropped only 9kg. Recently, I had chest pains and I was told I had increased cholesterol from my lipids profile tests. I am now cutting back on butter, eggs, coconut oil and cheese. I still want to lose another 10kg but must stay alive to do that. What do you suggest for breakfast meals?

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Talk about a drool-worthy photo, looks delicious. I'd love this for a low-carb party dish.

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Thank you Kalyn!

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I made this exact recipe (minus the chili lime dip) just the other day! I was skeptical that it would work, but I got nicely crisp wings and they were yummy. I did not use the duck fat, or any fat, just the salt and baking powder. I tossed some of the cooked wings with some soy sauce and lemon juice, but I liked the plain ones with some hot sauce. Next time I will make a proper buffalo sauce, but I highly recommend this recipe.

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Thank you Irma, I'm glad you liked it! Smile

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You're joking right - 2-3 wings as one serving? Not in my house.  Like the recipe though.  Plan on giving it a try.

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Not as complete meals, these are just appetizers Smile So it's about 2-3 wings (4-6 wingettes per serving). I'd say a double should be enough as a complete meal + side.

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