The perfect addition to “game day” or just because you want something “snacky”. These oven- baked Buffalo Chicken Wings just happen to be an ideal ketogenic meal paired with celery, dairy free Ranch dressing, and a simple side salad. This family favorite was adapted from RecipeTinEats. If you are like my boys, salad is definitely not first choice, so roast some extra cauliflower florets and toss them around in the extra Buffalo Wing sauce.
Oven Crisp Chicken Wings
Preheat your oven to 250 degrees F. Make sure you have two oven racks placed accordingly. Place one oven rack in the bottom third of the oven and the other rack in the top third of the oven. You will be using both racks.
Toss your chicken wings and drumettes into a stainless steel mixing bowl along with your salt, pepper and baking powder. The baking powder is the “magic” in this recipe that allows you to get oh so crispy skin in the oven without the mess of deep frying. How does it work? What those 2 little tablespoons of baking powder do, is change the pH of the chicken skin and draws the moisture out allowing it to crisp right up!
Put one baking tray on each oven rack. It doesn’t matter which goes on top or bottom. Bake for 25 minutes at the low temperature of 250 degrees F, so that the fat has a chance to render off and crisp up the skin. Flip the wings and rotate the top tray to the bottom and vice versa.
Turn oven temperature up to 425 degrees F. Bake for another 40 minutes. Flip wings. Switch bottom and top baking trays and bake for another 30 – 35 minutes until you reach desired crispness.
Take your oh so crispy chicken wings and give them a quick toss in your Buffalo Hot Wing Sauce.
Buffalo Hot Wing Sauce
This sauce is the simplest thing to make, yet it seems to always hit the spot. Just gather up equal parts of Frank’s Original Hot Sauce and Kerrygold grassfed butter. Whisk together and toss in your crispy delicious wings. If you happen to be dairy free, no worries, just sub out the butter with ghee (if tolerated) or refined coconut oil. This dish is a quick easy staple in our house and just happens to fit into our ketogenic lifestyle perfectly. What are some of the sides you like with your Buffalo Chicken Wings?
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- 4 pounds chicken wings wings and drumettes
- 2 tablespoons baking powder
- 1 tbsp Himalayan sea salt
- 1 teaspoon black pepper cracked
- 1/2 cup Frank's Hot sauce
- 1/2 cup butter refined coconut oil if dairy free
Preheat oven to 250 degrees F. Prepare your oven racks ( one in the top 1/3 part of oven and the second in the bottom 1/3 of the oven)
Put chicken wings into a large stainless steel mixing bowl and mix in baking powder, salt and pepper until well coated.
While oven is preheating, place your coated chicken wings onto a baking tray fitted with a wire baking rack so that the air can circulate and crisp up the chicken wings. At this point you should have 2 trays ready to go into the oven.
Place trays into preheated oven to render off some of the fat from the wings. Bake for 25 minutes. Switch bottom tray to top and top tray to bottom and flip wings.
Turn oven temperature up to 425 degrees F. Bake for another 40 minutes. Switch bottom and top baking trays and bake for another 30 - 35 minutes until you reach desired crispness.
Whisk together Frank's Original Hot sauce and butter or oil, until fully mixed.
Add crispy chicken wings and toss in the Buffalo Chicken wing sauce. Serve with Ranch dressing and celery.
This family favorite recipe was adapted from RecipetinEats.