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Crispy Baked Chicken Wings

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings
Calories 481kcal



  • 3 Pounds Chicken Wings drumettes and flats separated, tips removed (Note 1)
  • 1 1/2 Tablespoons Baking Powder
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper freshly ground


  • 2 Tablespoons Unsalted Butter melted
  • 1/4 Cup Frank's Red Hot (Note 2)
  • 1-2 Tablespoons Confectioners Swerve/Lakanto or honey (Note 3)

Recommended Dips:


  • Prep. Preheat oven the 425 F and place an oven-safe wire rack inside a rimmed baking sheet. Dry wings (3 pounds) by wrapping them in paper towels - you want their surface to be completely dry (this is key in getting them crispy!).
  • Combine. In a small bowl, combine baking powder (1 1/2 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon). Place wings in a large bowl and sprinkle half the baking powder combo over the top. Toss a few times, then sprinkle the other half of the baking powder. Toss until the wings are fully coated.
  • Bake. Spread wings onto the prepared baking sheet in a single layer. Bake in preheated oven for 45-50 minutes.
  • Sauce + Serve. Combine sauce ingredients in a medium bowl and set aside. Taste, and adjust to your liking. Remove wings from the oven and brush them with the sauce. Serve warm (Note 4), and enjoy!


  1. Dividing the wings. Don't want to bother slicing the wings? Purchase "party wings" (I do this in bulk at Costco). If that's not an option, divide the flats and drumettes by slicing at the joint. Use the same technique for removing the tip.
  2. Hot sauce. Frank's Red Hot is my preferred hot sauce, as it isn't too hot, has great flavor, and is thicker than most hot sauces, which allows it to coat the wings well.
  3. Sweetener. Opt for confectioners erythritol, or skip the sweetener altogether.
  4. Reheating. Reheat your leftovers in the oven, although these are best served immediately.


Calories: 481kcal | Total Carbohydrates: 7g | Protein: 34g | Fat: 35g | Sodium: 1166mg | Fiber: 1g | Sugar: 5g | Net Carbs: 6g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com