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 keto 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. I get my organic, free range chicken wings here
How to make crispy baked chicken wings
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. Check out my Crispy Lemon Feta Chicken Wing Recipe
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
How to 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.
Whole30 compliant chicken wings
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!
Serving Suggestions
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
More low carb 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
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Ingredients
for the Salt and Vinegar Wings:
- 1 ½ 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 my organic, free range chicken wings here)
- 3 tablespoons baking powder
- Maldon sea salt flakes, for garnish (get it here)
For the Pepperoncini Goat Cheese Dip
- â…“ 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
Instructions
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
Notes
net carbs per serving: 3.5g
- Prep Time: 15 minutes
- Cook Time: 75 minutes
Nutrition
- Serving Size: 1 serving (with dip)
- Calories: 622
- Fat: 47g
- Carbohydrates: 4.2g
- Fiber: 0.7g
- Protein: 43.4g
Maureen says
Do you keep the wings in the oven once you increase the temperature. (in that case they would be 'broiling' in our oven....for however long it takes to get up to temp)
★★★★★
Johanna says
What are the macros without the dip please? These wings are fantastic!
Kyndra Holley says
Hey there. Feel free to drop the ingredients into a site like myfitnesspal or chronometer for this information.
Tiffany says
Loving the salt and vinegar flavour combination – what a great idea!
Tiffany
Phlanx's Marketing Specialist
Velda says
I have never been so happy with a keto recipe. I LOVE buffalo wings, but the wings need to be crispy. This recipe produces perfectly crisp, juicy, and flavorful wings. These are the things that make keto doable forever. THANK YOU!!!!!
★★★★★
Becky Barney says
Doesn’t the second time in the marinade make them soggy?
Kyndra Holley says
Nope. You are just giving them a quick toss right before serving. They aren't actually marinating in it
Tracy says
Whoops! Cripsy = Crispy Ü
Tracy says
I've been air frying my wings with the baking powder tip, thanks to you, and have never looked back! Count me as an extra-cripsy all flats guuurl, too Ü I am can not wait to make these ♥♥♥ Thanks for sharing!
Carly says
How many wings per serving?
Kyndra Holley says
Wings are measured by weight, not usually by quantity. The way around this is to divide the recipe into 6 servings to get the macros.
Cassandra says
Could I put frozen wings in the marinade and let it go overnight or is it better to thaw the wings first?
Thanks!
Kyndra Holley says
If you have time to thaw them first, that would be better.
Beth Haskell says
The recipe says to use half of the marinade.. Are you saving the other half for another batch?
Kyndra Holley says
Hi Beth, step 9: Remove the wings from the oven and let rest for 5 minutes. Toss in the remaining marinade before serving.
Beth says
Thank you. Making these tonight. Love you and your recipes. Thanks for all of your hard work and dedication!
Kyndra Holley says
Thank you! I hope you enjoy them!
Sharnee says
I am so excited that you shared this in time for superbowl! I watched your stories and noted that you let them marinate for 48 hours (chicken ceviche - haha). Do you think they gain anything from marinating that long, or would you still say max 24 hours?
Kyndra Holley says
I would still say 24 hours should be max.
Sharnee says
Thank you!!