These keto-friendly baked Salt and Vinegar Wings are super crispy and loaded with flavor. They will rival those served at your favorite chicken wing joints.
The best chicken wing recipe
Whether you like to get your chicken wings at Wing Stop, Buffalo Wild Wings, Hooters, Wing Dome, or somewhere else, these crispy baked wings are sure to measure up to any of them. They are perfectly crispy without being fried and they’re loaded with flavor. Best of all, these keto chicken wings have such clean ingredients that they are even Whole30 compliant. Once you make your own wings at home, you will never want to go out for wings again.
How to make crispy chicken wings without frying:
I don’t know about you, but for me personally, when it comes to ordering wings in a restaurant, I am an extra crispy, all flats type of wing girl! If they aren’t crispy, don’t even bother.
The key to super crispy baked wings is all in the preparation. For starters, it is imperative that you get the wings as dry as possible before baking then. The next crucial step is tossing them in baking powder. Lastly, the two-step, two-temperature baking method completes the crispy wing trifecta
Can you make these keto chicken wings in an Air Fryer?
If you are looking for an air fryer chicken wing recipe, this will definitely work. Just follow all of the instructions up until the point of baking the wings. From there, simply follow the instructions for your particular air fryer in terms of cooking time and temperature. Not only will it likely be quicker, but you are still guaranteed to get super crispy chicken wings.
Are these gluten free chicken wings Whole30 compliant?
They sure can be! To make this the perfect Whole30 appetizer recipe, simply omit the erythritol. The wings will still turn out as delicious as ever and you can keep marching right through your Whole30 with a new wing recipe in your back pocket. But don’t actually put the wings in your pocket… that would be messy!
What should I dip these crispy baked wings in?
My favorite way to serve these Salt and Vinegar Wings is with the Pepperoncini Goat Cheese Dip listed in the recipe. But, if goat cheese isn’t your thing, here are some other great options for you:
- Dairy Free Ranch Dressing
- Creamy Chive Blue Cheese Dressing
- Keto Honey Mustard Dressing
- Buffalo Ranch Dressing
- Avocado Ranch Dressing
In addition to Paleo Salt and Vinegar Chicken Wings, check out some of my other favorite appetizer recipes:
- Crispy Baked Garlic Parmesan Wings
- Keto Teriyaki Chicken Wings
- Boneless Buffalo Wings
- Cream Cheese Stuffed Everything Bagel Bites
- Buffalo Chicken Jalapeno Poppers
- Keto Popcorn Chicken
- How to Build an Epic Keto Charcuterie Board
- Keto Sausage Balls
- Pepperoni Pizza Chips
- Pimento Cheese Dip
- Chicken Parmesan Dip
Salt and Vinegar Wings
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
for the Salt and Vinegar Wings:
- 1 1/2 cup distilled white vinegar
- ½ cup apple cider vinegar (I use this brand)
- 2 tablespoons olive oil
- 2 ½ tablespoons salt (I use this brand)
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon granular erythritol, optional (omit for Whole30)
- ½ teaspoon black pepper
- pinch cayenne
- 3 pounds chicken wings (I get mine here)
- 3 tablespoons baking powder
- Maldon sea salt flakes, for garnish (get it here)
For the Pepperoncini Goat Cheese Dip
- 1/3 cup mayonnaise
- 3 tablespoon crumbled goat cheese
- 1 tablespoon pepperoncini brine
- 2 pepperoncinis, chopped
- 2 cloves garlic, minced
- ½ teaspoon chopped fresh dill
- ½ teaspoon chopped fresh chives
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
For the Salt and Vinegar Wings
- In a mixing bowl, combine the distilled white vinegar, apple cider vinegar, olive oil, salt, garlic powder, smoked paprika, erythritol, black pepper, and cayenne. Whisk to combine.
- Add the chicken wings and half of the marinade to a reusable zip top bag and refrigerate for 4 hours, up to overnight.
- After marinating the wings, remove them from the marinade and line them in a single layer across paper towels. Cover the top with paper towels as well, and using your hands, press into the chicken to absorb excess moisture. Let sit for 10 minutes and then line them again on a fresh layer of paper towels, repeating the process. You want them to be as dry as possible so that they crisp up in the oven.
- Place an oven rack in the middle-lower position and another rack in the middle-upper position. Preheat the oven to 250°F. Set a cooling rack on a rimmed baking sheet.
- Combine the wings and baking powder in a resealable plastic bag. Shake to coat the wings evenly.
- Spread the wings in a single layer across the cooling rack. Bake on the middle-lower oven rack for 30 minutes.
- Increase the oven temperature to 425°F and move the baking sheet to the middle-upper rack. Bake the wings for an additional 45 minutes, or until the skin is nice and crispy.
- While the wings are baking, prepare the dipping sauce.
- Remove the wings from the oven and let rest for 5 minutes. Toss in the remaining marinade before serving.
- Sprinkle with some maldon sea salt flakes before serving, if using.
For the Pepperoncini Goat Cheese Dip
- Combine all ingredients in a small bowl and mix until well incorporated
net carbs per serving: 3.5g
- Serving Size: 1 serving (with dip)
- Calories: 622
- Fat: 47g
- Carbohydrates: 4.2g
- Fiber: 0.7g
- Protein: 43.4g