Sweet and Spicy Baked Keto Chicken Wings Recipe

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

Olive oil: Helps to coat the wings and allows the spices to stick, while adding a subtle flavor.

Paprika: Adds a smoky and slightly sweet flavor to the wings.

Garlic powder: Provides a rich, savory taste that complements the other spices.

Onion powder: Enhances the overall flavor with a hint of sweetness and depth.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a mild heat and balances the sweetness of the erythritol.

Chili powder: Gives the wings a spicy kick, perfect for those who love a bit of heat.

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 with the spice mixture. Removing excess moisture allows the olive oil and spices to adhere better and promotes a crispier texture during baking.

• Chicken wings - Substitute with chicken drumettes: Drumettes offer 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 and maintaining the keto-friendly aspect.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor which can enhance the overall taste of the wings.

• Garlic powder - Substitute with granulated garlic: Granulated garlic provides a similar flavor but with a slightly different texture that can still blend well with the other spices.

• Onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor with a bit more texture, adding a slight crunch to the seasoning.

• Salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile and is often less processed than regular table salt.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the dish.

• Chili powder - Substitute with cayenne pepper: Cayenne pepper is spicier, so use it sparingly to achieve the desired level of heat.

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

• Allow the chicken wings to cool completely at room temperature before storing. This prevents condensation, which can make the wings soggy.
• Transfer the cooled wings to an airtight container or a resealable plastic bag. If using a container, place a sheet of parchment paper between layers to prevent sticking.
• Store the wings in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain their crispiness.
• For longer storage, freeze the wings. Place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the wings to a resealable freezer bag or airtight container. Label with the date for easy tracking.
• Frozen wings can be stored for up to 3 months. When ready to eat, thaw them in the refrigerator overnight.
• Reheat thawed wings in the oven at 375°F (190°C) for about 20 minutes, or until 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 foil to prevent them from drying out.
  4. Bake for 15-20 minutes, flipping halfway through, until they 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 to ensure even reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Cook for 5-8 minutes, turning occasionally, until they are heated through and crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 2-3 minutes, checking and turning halfway through.
  4. If needed, continue microwaving in 30-second intervals until heated through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the chicken wings on a baking tray.
  3. Heat for 10-15 minutes, flipping halfway through, until they 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, spices, and erythritol with the chicken wings.

• Baking sheet: Provides a flat surface for the chicken wings to bake evenly.

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

• Measuring spoons: Ensures accurate measurement of spices and other ingredients.

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

• Oven mitts: Protects your hands when handling the hot baking sheet.

• Wire rack: Optional, but can be placed on the baking sheet to allow air circulation around the wings for extra crispiness.

Pre-mix the spices: Combine the olive oil and spices in advance and store in an airtight container. This way, you can quickly coat the chicken wings when ready to cook.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the wings from sticking.

Preheat the oven: Make sure your oven is fully preheated before placing the wings inside to ensure even cooking.

Batch cooking: Double the recipe and cook extra chicken wings to have leftovers for the week.