American 45 min

Keto Buffalo Chicken Wings

Name: Keto Buffalo Chicken Wings
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 lbs chicken wings, split at the joint; 1 tablespoon baking powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; Salt and black pepper to taste; ½ cup hot sauce (Frank's RedHot); 4 tablespoons unsalted butter; 1 teaspoon white vinegar; Blue cheese or ranch dressing for serving

ketolow-carbhigh-proteingluten-freespicy

Ingredientsfor 2

480

Cal

44g

Protein

Carbs

34g

Fat

13 lbs chicken wings, split at the joint
21 tablespoon baking powder
31 teaspoon garlic powder
41 teaspoon onion powder
51 teaspoon smoked paprika
6Salt and black pepper to taste
7½ cup hot sauce (Frank's RedHot)
84 tablespoons unsalted butter
91 teaspoon white vinegar
10Blue cheese or ranch dressing for serving

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Instructions

1
Pat wings completely dry with paper towels — this is the most important step for crispy wings. Mix baking powder (NOT baking soda), garlic powder, onion powder, smoked paprika, salt, and pepper. Toss wings in this mixture and arrange on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour (or overnight) — this air-drying further dehydrates the skin for maximum crispiness.
2
Preheat oven to 250°F. Bake wings for 30 minutes at the low temperature to render the fat. Then increase oven temperature to 425°F (don't open the door — let it heat with the wings inside). Bake another 40–45 minutes until the skin is deeply golden and crispy, flipping once halfway through.
3
While wings finish, melt butter in a small saucepan over medium heat. Add hot sauce and white vinegar, whisking to combine. Remove from heat.
4
Transfer hot wings to a large bowl and pour the buffalo sauce over them. Toss to coat evenly. Serve immediately with blue cheese or ranch dressing and celery sticks.