It’s hard to believe that chicken wings could ever get crispy without the help of flour or some other carb-rich food, but with this particular ingredient, you’ll be pleasantly surprised.
And the secret ingredient is….baking powder!
Using baking powder is a tip I picked up from Laura Vitale, who is a YouTube superstar. I altered her recipe a little and created a wing recipe that will knock your socks off. So thank you, Laura. 🙂
The spice mix is perfect and the crispy skin is to die for, especially since we’re all low carb and craving something crispy.
First, you have to pat the chicken wings dry. They need to be dry as a bone for this recipe to work properly, otherwise, they won’t crisp up. I usually just give each wing a big hug with a paper towel and place them on my Jamie Oliver baking pan to dry out even more.
Coating the chicken wings is super simple when all the pieces are dry as well. The coating sticks very well. Don’t be afraid if they look a little undercoated; just make sure the wings have a golden brown colour all over them, and they will turn out brilliantly.
Flipping the wings halfway through the baking process is essential to achieving crispy skin. Letting the fat render off into the bottom of the pan will help make the keto chicken wings extra crispy without steaming them in a pool of boiling hot oil.
Over on Instagram, I asked you what your favourite chicken wing dipping sauce is to eat with wings. Here are some ideas that will make you drool:
- Original Ranch #1 favourite
- Garlic Ranch
- Greek Yogurt, Lemon Juice and Mustard
- Sriracha Mayo
- Buffalo Sauce and Buttermilk Ranch
- Blue Cheese mixed with butter and a little cream
Hope you all love this recipe. Just remember, crispy wings don’t have to come from flour or carb-rich coatings. The magic of baking powder will do the same thing without adding to your daily carb intake.
So happy feasting everyone! Make this recipe for March Madness.