Crispy Keto Chicken Wings with Lemon‑Chilli Butter
Crispy oven-baked keto chicken wings tossed in a glossy lemon‑chilli butter. Low‑carb, party-ready and simple to make.
Crispy, tangy and low in carbs — these keto chicken wings are the kind of snack that disappears fast at parties. They use a little aluminium-free baking powder and an hour in the fridge to get the skin properly crackly, then finish with a glossy lemon‑chilli butter for a bright hit.
Make them for game night, a weekend nibble or when you want something naughty-tasting but keto-friendly. They’re simple, forgiving and perfect with a crisp salad or celery sticks.
Ingredients
- 1.2 kg chicken wings
- 10 g aluminium-free baking powder
- 10 g fine sea salt
- 0 g black pepper
- 10 g smoked paprika
- 5 g garlic powder
- 15 ml olive oil
- 50 g unsalted butter
- 1 fresh lemon — zest and juice
- 0 g chilli flakes
- 10 g fresh parsley — finely chopped
Equipment
- wire rack
- baking tray
- small saucepan
- tongs
Instructions
Pat the chicken wings dry thoroughly with kitchen paper — remove as much surface moisture as possible so the skin crisps in the oven.
In a large bowl combine aluminium-free baking powder, fine sea salt, black pepper, smoked paprika and garlic powder. Mix well so the baking powder is evenly distributed.
Add the chicken wings and olive oil to the bowl and toss until every wing is lightly coated in oil and the dry mix.
Arrange the wings on a wire rack set over a baking tray, spread out in a single layer, and refrigerate uncovered to dry the skin for 1 hour.
Preheat the oven to 200°C fan/220°C conventional and position a shelf in the centre.
Place the tray of wings on the centre shelf and bake for 25 minutes to render fat and begin browning.
Use tongs to turn every wing, then return to the oven and bake a further 20 minutes until the skin is deep golden and very crisp.
While the wings finish, melt the unsalted butter in a small saucepan over low heat, stir in the zest and juice of the fresh lemon, chilli flakes, a pinch of fine sea salt and the chopped fresh parsley. Warm for about 3 minutes until combined and aromatic.
Remove the wings from the oven and immediately toss them in the lemon‑chilli butter until well glazed.
Rest the glazed wings for 5 minutes on the rack, then transfer to a platter and scatter any remaining chopped parsley before serving.
Tips
- Dry the wings thoroughly and refrigerate uncovered — this single step makes the biggest difference to crispiness.
- Use aluminium-free baking powder to avoid metallic flavours; a small amount raises the skin and helps it crisp.
- If you prefer deeper heat, add a pinch of cayenne to the dry rub or use extra chilli flakes in the butter.
- Make ahead: you can coat and refrigerate the wings up to 6 hours before baking; bring straight from fridge to the oven.
- Store leftovers in an airtight container in the fridge up to 3 days; re-crisp under the oven grill for 5–7 minutes (watch closely).
Substitutions
unsalted butter → extra virgin olive oil 25 ml (for dairy-free)
Noticeably differentaluminium-free baking powder → finely crushed pork scratchings 15 g (use as dry coating for extra crunch)
Noticeably differentfresh parsley → fresh coriander 10 g (different herb flavour)
Stays close
Nutrition
Per serving · estimated
- 492
- Calories
- 30 g
- Protein
- 3 g
- Carbs
- 40 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I air‑fry these instead of using the oven?
Yes. Air‑fry at 200°C for 20–25 minutes, turning halfway, until crisp. Do not crowd the basket so the wings can crisp evenly.
Why do you use baking powder?
Baking powder raises the skin’s pH and creates tiny bubbles as the wings cook, giving a much crispier skin than seasoning alone.
Can I make these spicier or milder?
Adjust the chilli flakes and cayenne to taste. Removing the chilli flakes from the butter will make the flavour much milder while keeping the citrus lift.
How can I tell when the wings are cooked through?
Look for a deep golden colour and crisp skin; juices should run clear. For absolute certainty, an instant‑read thermometer in the thickest part (not touching bone) should read 75°C.
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