Introduction
The humble chicken wing has come a long way from being considered a throwaway part of the bird to becoming a beloved staple of American casual dining. While traditional wings gained popularity in Buffalo, New York, during the 1960s, the modern air fryer has revolutionized how we prepare them at home. This keto version maintains all the crispy, spicy goodness of classic wings while adapting to contemporary dietary preferences. The air fryer's ability to create the perfect crispy exterior without excessive oil has made it a game-changer for health-conscious wing enthusiasts, particularly those following a ketogenic lifestyle.
Ingredients
• 2 pounds fresh chicken wings, separated into flats and drums
• 2 tablespoons baking powder (aluminum-free)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3/4 cup Frank's RedHot Original sauce
• 1/2 cup unsalted butter, melted
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
Step 1:
Pat chicken wings completely dry with paper towels. This is crucial for achieving crispy skin.
Step 2:
In a large mixing bowl, combine baking powder, kosher salt, black pepper, and garlic powder.
Step 3:
Add dried wings to the seasoning mixture and toss until evenly coated.
Step 4:
Preheat air fryer to 380°F (193°C).
Step 5:
Arrange wings in air fryer basket in a single layer, not touching. Work in batches if necessary.
Step 6:
Air fry for 20-25 minutes, flipping halfway through, until skin is golden brown and crispy.
Step 7:
While wings cook, combine melted butter, Frank's RedHot sauce, apple cider vinegar, and optional cayenne pepper in a small saucepan over low heat. Stir until well combined.
Step 8:
Transfer cooked wings to a large bowl and toss with the warm buffalo sauce until evenly coated.
Q: Why use baking powder on the wings?
A: Baking powder helps draw moisture from the skin, resulting in extra crispy wings.
Q: Can I make these wings ahead of time?
A: For best results, serve immediately. If needed, prepare wings and sauce separately, then combine just before serving.
Q: How can I make them extra crispy?
A: Ensure wings are completely dry before coating, and don't overcrowd the air fryer basket.
• Pat wings completely dry with paper towels before seasoning for maximum crispiness.
• Frank's RedHot sauce can be substituted with any low-carb hot sauce.
• For dairy-free option, replace butter with ghee or coconut oil.
• Wings should be fresh, not frozen, for best results.
• Choose aluminum-free baking powder to avoid metallic taste.
• This recipe is gluten-free and keto-friendly.
Serve immediately while hot, optionally with celery sticks and keto-friendly blue cheese or ranch dressing.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in air fryer at 350°F for 3-4 minutes to restore crispiness.
Prepare the sauce while the wings are cooking to ensure everything is ready at the same time.
- Thoroughly drying the wings is crucial for achieving crispy skin
- Don't overcrowd the air fryer basket to ensure even cooking
- Let the wings rest for 1-2 minutes after cooking before tossing in sauce
For different flavors, try garlic parmesan sauce or dry ranch seasoning instead of buffalo sauce. For extra heat, increase cayenne pepper or add hot sauce.
Pair with celery sticks and keto-friendly ranch or blue cheese dressing. For beverages, try unsweetened iced tea or low-carb beer.
Year-round, especially popular during football season and winter months
Contains dairy (butter). May contain celery if served with traditional accompaniments.
