Crispy Baked Keto Chicken Wings
These Crispy Baked Keto Chicken Wings deliver restaurant-quality crunch without frying, flour, or carbs. Using a simple baking powder technique and high-heat roasting, the wings turn ultra-crispy on the outside while staying juicy inside—perfect for keto, low-carb, or game-day snacking.
Equipment
- Rimmed baking sheet
- Wire Rack
- Mixing bowl
Ingredients
- 2 lbs chicken wings, party style
- 1 Tbsp aluminum-free baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Instructions
- Pat the chicken wings completely dry with paper towels. For extra crispiness, place them uncovered in the refrigerator for 30 minutes to air-dry.
- Preheat the oven to 425°F (220°C). In a large bowl, mix baking powder, salt, pepper, garlic powder, and smoked paprika. Toss the wings until evenly coated.
- Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer, leaving space between each.
- Bake for 45–50 minutes, flipping halfway through, until the skin is golden brown and crisp.
- Let the wings rest for 2–3 minutes, then toss in a keto-friendly sauce or serve plain with dipping sauce on the side.
Notes
For best results, use aluminum-free baking powder and ensure the wings are completely dry before coating.