Ketogenic Buffalo Chicken Wings
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. 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.
Servings Prep Time
8 15min
Cook Time
70minutes
Servings Prep Time
8 15min
Cook Time
70minutes
Ingredients
Crispy Chicken Wings
  • 4pounds chicken wingswings and drumettes
  • 2tablespoons baking powder
  • 1tbsp Himalayan sea salt
  • 1teaspoon black peppercracked
Buffalo Wing Sauce
  • 1/2cup Frank’s Hot sauce
  • 1/2 cup butterrefined coconut oil if dairy free
Instructions
Crispy Chicken Wings
  1. 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)
  2. Put chicken wings into a large stainless steel mixing bowl and mix in baking powder, salt and pepper until well coated.
  3. 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.
  4. 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 bake another 25 minutes.
  5. Turn oven temperature up to 425 degrees F. Bake for another 30 minutes. Switch bottom and top baking trays and bake for another 30 – 35 minutes until you reach desired crispness.
Buffalo Chicken Wing Sauce
  1. Whisk together Frank’s Original Hot sauce and butter or oil, until fully mixed.
  2. Add crispy chicken wings and toss in the Buffalo Chicken wing sauce. Serve with Ranch dressing and celery.
Recipe Notes

This family favorite recipe was adapted from RecipetinEats.