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Keto Buffalo Chicken Wings in the Oven - Crispy, Spicy, and Easy

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 3 pounds chicken wings, flats and drumettes separated
  • 1 tablespoon aluminum-free baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for a smoky note)
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 1/3 to 1/2 cup buffalo hot sauce (such as Frank’s RedHot Original)
  • 1 teaspoon white vinegar or apple cider vinegar (optional, for brightness)
  • Celery sticks and keto-friendly ranch or blue cheese dressing, for serving

Method
 

  1. Prep the oven and pan: Preheat to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Lightly oil the rack for easy cleanup.
  2. Dry the wings thoroughly: Pat wings very dry with paper towels. The drier they are, the crispier they’ll get.
  3. Season and coat: In a large bowl, mix baking powder, salt, garlic powder, onion powder, smoked paprika, and black pepper. Toss wings in the mixture until evenly coated.
  4. Arrange on the rack: Place wings skin side up, leaving space between each piece for air flow.
  5. Bake until crisp: Bake 40–50 minutes, flipping once at the 25-minute mark. Wings should be golden and the skin crackly. Internal temp should reach 165°F (74°C).
  6. Make the buffalo sauce: While wings bake, melt butter in a small saucepan over low heat. Whisk in hot sauce and vinegar. Keep warm.
  7. Toss to coat: Transfer hot wings to a clean bowl and pour over the warm buffalo sauce. Toss until every piece is glossy and coated.
  8. Serve: Plate with celery and your favorite keto ranch or blue cheese. Taste and add more sauce if you like it extra saucy.