These Keto Boneless Buffalo Wings are the perfect low carb appetizer. They are breaded in a low carb, nut-free breading, fried and then sauced with a mixture of butter and buffalo sauce.
The best keto boneless wings
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 Keto Boneless Buffalo Wing have all of the flavor and crunch of bar style boneless wings, but without all the carbs.
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Low Carb Boneless Buffalo Wings
- Total Time: 1 hour
- Yield: Makes 4 Servings 1x
- Diet: Diabetic
Description
These Keto Boneless Buffalo Wings are the perfect low carb appetizer. They are breaded in a low carb, nut-free breading, fried and then sauced with a mixture of butter and buffalo sauce.
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 ½ cups crushed pork rinds (I use this brand)
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¾ cup buffalo wing sauce
- 2 tablespoons butter
- oil for frying
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.
Notes
- net carbs per serving: 0.5g
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Chicken Recipes
- Method: Deep Frying
- Cuisine: American
Nutrition
- Calories: 309
- Fat: 12.6g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 40.5g
Anonymous says
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.
Anonymous says
What about using bone in wings? Would you suggest frying first then baking to ensure doneness?
Kyndra Holley says
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.
Anonymous says
Amazing! Don't taste like pork rinds at all! Yummy dinner! Thanks!
Anonymous says
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?
Anonymous says
Might want to look into coconut flour
JTR says
I promise! I was leery too. They are delish! I highly recommend draining them well on paper towels to combat mushiness tendency.
Chris Krause says
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.
Anonymous says
I made these and your stuffed mushrooms for Superbowl. Yummy! Thank yo
u so much!
Anonymous says
Has anyone tried using egg to make the breading stick? Does it work?
Shannon says
I used an egg wash to make batter stick and it worked perfectly!
Anonymous says
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!
Lisa says
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!
Stef says
You could try breading them and letting them dot in the fridge for about 30 min this would help the breading stick as well.