Sweet and Spicy Baked Keto Chicken Wings Recipe

Chicken wings: The main protein for this dish, providing a juicy and tender base.

Olive oil: Helps to coat the wings and ensures they crisp up nicely in the oven.

Salt: Enhances the overall flavor of the wings.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Infuses the wings with a savory, aromatic taste.

Paprika: Contributes a smoky, slightly sweet flavor and a vibrant color.

Sriracha sauce: Provides a spicy kick to balance the sweetness.

Erythritol: A keto-friendly sweetener that adds a touch of sweetness without the carbs.

To achieve extra crispy chicken wings, pat them dry with paper towels before coating them in the olive oil and spice mixture. Removing excess moisture helps the skin to crisp up better in the oven. Additionally, placing the wings on a wire rack set over the baking sheet allows hot air to circulate around the wings, ensuring even cooking and crispiness.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor profile, making them a great alternative for wings.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for baking at high temperatures.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor, but it works just as well in seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to achieve a similar level of spiciness.

• garlic powder - Substitute with onion powder: Onion powder can add a different but complementary flavor to the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper will add more heat, so use it sparingly if you want to maintain the balance of flavors.

• sriracha sauce - Substitute with hot sauce: Any keto-friendly hot sauce can replace sriracha, providing a similar level of heat and tanginess.

• erythritol - Substitute with monk fruit sweetener: Monk fruit sweetener is also keto-friendly and provides a similar level of sweetness without the carbs.

• Allow the chicken wings to cool completely before storing. This prevents condensation, which can make the wings soggy.
• Place the cooled wings in an airtight container or a resealable plastic bag. If you’re using a container, ensure it has a tight-fitting lid to maintain freshness.
• For added protection, wrap the wings in aluminum foil or parchment paper before placing them in the container or bag. This helps to preserve their crispy texture.
• Store the wings in the refrigerator for up to 4 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.
• To freeze, arrange the cooled wings in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. This flash-freezing method prevents the wings from sticking together.
• Once the wings are frozen, transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness.
• Frozen wings can be stored for up to 3 months. When ready to eat, thaw them in the refrigerator overnight.
• Reheat the thawed wings in the oven at 375°F (190°C) for about 20-25 minutes, or until they are heated through and crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken wings on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the wings loosely with aluminum foil to prevent them from drying out.
  4. Bake for 15-20 minutes, flipping halfway through, until the wings are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken wings in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through, until the wings are hot and crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover the wings with a damp paper towel to retain moisture.
  3. Microwave on high for 2-3 minutes, checking halfway through, until the wings are heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, flipping occasionally, until the wings are hot and crispy.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the olive oil, salt, black pepper, garlic powder, paprika, sriracha sauce, and erythritol with the chicken wings.

• Baking sheet: Used to place the chicken wings in a single layer for baking.

• Tongs: Useful for flipping the chicken wings halfway through the baking process.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, garlic powder, paprika, sriracha sauce, and erythritol accurately.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Oven mitts: Used to safely handle the hot baking sheet when placing it in and taking it out of the oven.

Prepare ingredients ahead: Measure and mix the olive oil, spices, and sriracha sauce in advance to save time.

Use pre-cut wings: Buy pre-cut chicken wings to avoid the hassle of cutting them yourself.

Line the baking sheet: Use parchment paper or a silicone mat to make cleanup faster.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick marination: Marinate the chicken wings in a resealable bag for even coating and easy cleanup.