Dry each chicken wing with paper towel to remove moisture.
In a mixing bowl, stir the baking powder with the smoked paprika, Cajun spice mix, turmeric, salt and pepper. Add the chicken to the mixing bowl, and toss to coat in the spice mix.
Remove the chicken wings from the mixing bowl and place on a wire rack set over a baking tray. Bake in the oven for 25 minutes, or until crispy on one side.
Remove the wings from the oven, flip so that the alternate side can get crispy, and bake again for 25-30 minutes or until super crispy.
Serve immediately with any dipping sauce you like. Keep the leftovers in the fridge in an airtight container for up to 3 days.
Need A Keto Shopping List?Check out my keto foods list with free printable pdf and flavour pairings guide.
Nutrition Facts
Keto Crispy Chicken Wings
Amount Per Serving
Calories 434Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 130mg43%
Sodium 2438mg106%
Potassium 27mg1%
Carbohydrates 2g1%
Fiber 0.4g2%
Sugar 0.1g0%
Protein 34g68%
Vitamin A 1750IU35%
Vitamin C 0.8mg1%
Calcium 90mg9%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie keto diet.
Over on Instagram, I asked you what dipping sauce your favourite was to dip chicken wings into. 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
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.