Buffalo wings and boneless wings are two of my favorite appetizers to order when dining out. At many restaurants, the wings are already low carb and gluten free. As long as they aren’t dredging the wings in flour before frying, you are usually in the clear. Just ask if the wings are gluten free. If they say yes, chances are great that they are also very low in carbs. However, that is never the case with boneless wings. They are never low carb and gluten free. Which for me, takes them off the menu when dining out. But have no fear, I have the perfect solution. These Low Carb Boneless Buffalo Wing have all of the flavor and crunch of bar style boneless wings, but without all the carbs.
Looking for other low carb appetizer ideas?
I have some perfect options for you. How about these Crab Stuffed Mushrooms, or these Loaded Sweet Potato Bites. Not quite what you are looking for? Maybe these will float your boat – Fried Mozzarella Balls or Philly Cheesesteak Stuffed Peppers
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Zero Carb Boneless Buffalo Wings
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 1/2 cups crushed pork rinds (I use this brand)
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp garlic powder (I use this brand of seasonings)
- 3/4 cup buffalo wing sauce
- 2 tbsp butter
- oil for frying (I recommend this)
Instructions
- Trim excess fat off chicken breast and cut into large chunks.
- In a food processor combine pork rinds, Parmesan cheese, and garlic powder and pulse until ingredients are well combined and moderately fine. Pour mixture onto a plate, in a thin layer.
- Heat an inch of oil over medium-high heat. I use a non-stick wok for stove-top deep frying. The high sides reduce splatter and make clean up a cinch.
- Press the chicken chunks firmly into the breading mixture, coating both sides (Doing it this way will help the breading bind to the chicken much better than just shaking them in the breading mixture.)
- Once oil is hot and begins to bubble, drop the breaded chicken into the oil. Using tongs, flip the chicken pieces a few times until they are golden brown and crisp on both sides - About 3 minutes each side.
- After removing chicken from oil, allow to cool on a paper towel to soak up excess grease. This will also give the breading a chance to crisp up so that it stays on.
- Melt the butter and mix with buffalo wing sauce. Lightly toss the Chicken in the sauce.
Recipe Notes
Per Serving - Calories: 350 | Fat: 15g | Protein: 40g | Net Carbs: 0.5g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
What did you use for the “breading”?
They look mighty tasty!
I just posted the rest of the recipe. Enjoy!
I have modified the theme myself. Thanks for the kind words
What brand pork rinds did you use, or are they natural pork rinds?
Just tried these out and our breading fell of completely and made mush in the sauce. Any tips besides paper towel to make it stick? Other than that it is super tasty and definitely doesn’t taste like pork rinds.
Ingenious, pork rinds as breading! Have you tried this with fried chicken?
I have,cane it’s terrific!!
wow. I am speechless! this is the best idea, I mean, I never would’ve thought, in a million years, to use pork rinds with parmesan cheese as a breading for chicken wings. I can’t wait to try this!! BEST idea EVER!
Natural pork rinds? I will try both. 🙂
Just tried this! It’s awesome! I crushed the pork rinds in a baggie and added the cheese, like you suggested. The coating stayed on really well. Some fell off here and there, but a good amount stayed on. It is crucial to let it cool down a little bit after you take it out of the oil. This will harden the “breading” before the chicken goes into the sauce. DELICIOUS RECIPE!
Has anyone tried deep frying them, instead of the skillet? Just wondering if it would be less mess…Can’t wait to try it!
You could try breading them and letting them dot in the fridge for about 30 min this would help the breading stick as well.
For anyone who is skeptical of pork rinds, let me tell you, they make an amazing breading. Now I DO love pork rinds, but my daughter hates them. But she likes it when I used them for chicken or pork chops. I think I’m going ot do this tonight. hot wings on a Sat night sounds great!
This was an amazing recipe… So crispy! I hate pork rinds & didnt taste them at all in the wings! This is by far one of my favorite low carb recipes.. & blogs!
Has anyone tried using egg to make the breading stick? Does it work?
I used an egg wash to make batter stick and it worked perfectly!
I made these and your stuffed mushrooms for Superbowl. Yummy! Thank yo
u so much!
Made these last night for a get together with some friends, they were insanely good. The idea of using pork rinds for a batter is fucking genius. We had them with some diet mountain dew, and finished off the meal with some 86% dark chocolate, which perfectly nullified the hotness.
I noticed people commented on how you don’t taste the pork rinds- is that true? I don’t like pork rinds, but love boneless wings and actually miss them. Is there anything that can be substituted for the breading instead of using pork rinds…or do you guys promise you really can’t taste them?
Might want to look into coconut flour
I promise! I was leery too. They are delish! I highly recommend draining them well on paper towels to combat mushiness tendency.
Amazing! Don’t taste like pork rinds at all! Yummy dinner! Thanks!
What about using bone in wings? Would you suggest frying first then baking to ensure doneness?
I might actually do it in the opposite order. Bake the wings in some butter and salt and pepper. Then coat them and flash fry them.
Ok I’ll try your way. I will marinade and bake them in buffalo and butter then use the pork rinds and flash fry. Thanks for the response. I’ll let you know how they turn out.
I’m the anonymous from above. I ended up using tenderloins cut into bite size pieces. They turned out great! Got a little soggy after dressing with the sauce but still day bomb. I’m going to do this with full tenderloins in a buffalo chicken salad next.
Wow, cooked these in bacon fat, oh my goodness, they are sooooo good! Also got tired of cooking the small pieces, so took the last 4 boneless (used thighs), breaded those. Will definitely make these again!!!!! Thank you. Nancy
Hi Nancy, SO happy to hear that you enjoyed them. I haven’t done them in bacon fat yet. Can you believe that? Can’t wait to try it that way!
I do not like to fry (just never got that bug) so is there any way to do them in the oven? Also, pork rinds are amazing for low-carbers. I use them instead of bread crumbs for meatloaf etc. Remember Bisquick, sausage, cheddar cheese balls? Yep, I use them instead of Bisquick and they are fantastic.
Personally, I have never baked them. But, I don’t see why you couldn’t. If you try it, let me know how it turns out. 🙂
I make oven “fried” chicken all the time. I use either egg or brush the meat with mayo to help pork rinds stick and then bake in the oven. Super crispy. It gets soggy leftover but if you put it under the broiler the next day it crisps right back up. I have coated fish and baked with pork rinds as well.
Did you ever try baking them? How did they turn out?
THIS WAS AWESOME!!!! Didn’t taste the pork rinds at all! I skipped the last step, and served them with low carb ranch dressing for dip. I can’t explain how good these were! You must try them!
HOW do you make low carb ranch dressing/dip? Thanx😍
If you do to the recipe index on my site and look under dressings, you will find a few different ranch dressing recipes. 🙂
I’m new to your site and tried these last night, they were delicious! I did drench the chicken in egg whites before rolling them in the pork rind mixture and didn’t have any issues with the “breading” staying on. Thank you for such a delicious recipe. I’ve purchased your cookbook and am so happy to have so many low-carb meal options as I was getting really tired of eating salads. You’re my idol 🙂
I can’t even believe how good these came out! Totally satisfied my crunchy craving! Thanks for the recipe.
These were seriously the best low carb thing I ever ate!!!!!!!! I have tried lots of different low carb recipes and this is by far my favorite, you can’t taste the pork rinds AT ALL!! I did use egg to help the breading stick better, it tastes just like a deep fried chicken wing. YUMMMM!!!!!!!!!!!!!!!!!!!!
These were amazing!
I just finished making these and they are so delicious! I really wanted something yummy tonight and these hit the spot. Even my fussy eaters loved these.
Holy smokes, these are AMAZING! I’ve been missing the texture of carbs, and these hit the spot! Paired with blue cheese crumbles and lettuce inside a Lavash pita…..YUM!
Thank you!!
Ohmygawd. Amazing! I made a small batch just in case and had my mom try some. She couldn’t believe I didn’t use bread crumbs!
A few notes for others that make this.
Taste the sauce before hand. I didn’t and with the garlic powder they were a little salty. If possible use a food processor\blender. You will get finer “breadcrumbs “ than by hand (I tried both). Thank you for the amazing recipe!
Delish!!!
HOLY CRAP!! These are so, so good. And I can hardly believe how low in carbs they are. Definitely a winner. Thank you for this recipe!!
What kind of Buffalo wing sauce do you use?
I usually use Franks