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.
Nutritional values (per serving)
|of which Saturated||7.8||grams|
Macronutrient ratio: Calories from carbs (4%), protein (29%), fat (67%)
Ingredients (makes 8 servings as appetizers)
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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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