I’ve lost count of how many times I’ve made these chicken wings. They’re the kind of recipe that can turn a regular night into something that feels like game day, even if all you’re doing is eating them in sweatpants on the couch. My family? Obsessed. The minute they see the baking tray coming out, it’s like a pack of seagulls spotting a bag of fries at the beach.
These wings check all my boxes: quick to prep, baked instead of fried, and still as crispy as anything you’d get from a deep fryer. Best of all, they fit right into low-carb and keto eating without feeling like “diet food” at all.
Why I Keep Making These Wings
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Hands-off cooking. Once they’re in the oven, you’re free to make a salad, set the table, or just sit down with a coffee.
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Crispy without frying. No oil splatters on your stove, no deep fryer smell lingering in the kitchen.
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Kid-friendly but easy to spice up. Mine are mild for the kids, but I’ve done spicy versions for adults that disappear just as fast.
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Low-carb friendly. Only about 3.5g net carbs per serving.
A Quick Note on Ingredients
Chicken wings – I always use bone-in, skin-on wings for maximum flavor and crispness. Boneless works too, but keep an eye on them because they cook faster.
Seasoning – My everyday mix includes paprika, cumin, garlic powder, onion powder, smoked paprika, and dried parsley. Sometimes I sneak in cayenne or chili flakes if I know it’s an adults-only batch.
Mayo – I know it sounds unusual, but mayo is my secret weapon for crispy baked wings. It clings to the chicken, helps the seasoning stick, and browns beautifully in the oven. If mayo’s not your thing, a little extra oil works too (just not quite as magical).
Tips and Tricks from My Kitchen
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Don’t skip the marinating. Even 20 minutes makes a difference, but overnight? You’ll get deeper flavor and better texture.
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Spread them out on the baking tray. Crowding them means steam instead of crisp.
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Finish with a quick broil. Just a few minutes gets you that restaurant-style crisp. Keep an eye on them — they can go from golden to charred fast.
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Taste and adjust the seasoning. If you like bolder flavors, add more spice before baking.
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Line your tray. Saves on cleanup and keeps the wings from sticking.
Make Ahead Advice
If I know I’ve got a busy evening ahead, I’ll season and marinate the wings in the morning. That way, they’re ready to pop straight in the oven when I get home. You can even mix the seasoning in a jar ahead of time and keep it in the pantry — makes weeknight cooking even faster.
How I Serve Them
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With dip and veggies – My go-to is a homemade Greek yogurt ranch with carrot sticks, celery, and cucumber.
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As part of a bigger spread – Great with a simple green salad, cauliflower rice, or roasted broccoli.
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For parties – I’ll make a double batch and serve half plain, half tossed in a keto-friendly buffalo sauce.
Storing and Reheating
Leftovers (if there are any) keep in the fridge for up to 3 days. To bring back the crisp, I reheat them in the oven at 375°F for about 10 minutes, or in the air fryer for 5–6 minutes. Microwaving works in a pinch, but you’ll lose that crunch.
Low Carb Baked Chicken Wings
These keto-friendly chicken wings are coated in a flavorful, low-carb seasoning blend and baked until golden and crispy. A quick broil at the end gives them irresistible crunch without the need for frying.
Ingredients
For the Chicken:
- 3 lbs chicken wings
- 2 tablespoons oil or melted butter
- 1 tablespoon mayonnaise
For the Seasoning Mix:
- 1 tablespoon dried parsley flakes
- 1 tablespoon low-carb sweetener (Gentle Sweet, Swerve, or similar)
- ½ tablespoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- Black pepper, chili powder, cayenne pepper, or hot sauce to taste
Instructions
- Marinate the Wings: In a large mixing bowl, combine chicken wings, oil or butter, mayonnaise, and all the seasoning ingredients. Toss until well coated. Cover and refrigerate for at least 20 minutes or up to overnight for deeper flavor.
- Bake to Perfection: Preheat oven to 375°F. Arrange wings in a single layer on a baking sheet. Bake for 40–50 minutes, until the chicken is cooked through and skin is crispy.
- Broil for Extra Crisp: For the ultimate crunch, place the wings under the broiler for 2–3 minutes at the end of cooking. Keep a close eye to prevent burning.
- Serve: Enjoy hot, with extra hot sauce or keto-friendly dipping sauces if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 826Total Fat: 64gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 192mgSodium: 1113mgCarbohydrates: 24gFiber: 2gSugar: 1gProtein: 39g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I make these in the air fryer?
Absolutely — they’ll cook even faster. Just reduce the time to about 20–25 minutes at 375°F, shaking halfway through.
Do I have to use mayo?
No, but it does help with crispness. Oil works too, but the skin won’t get quite as golden.
Can I freeze them?
Yes, freeze after baking and cooling completely. Reheat from frozen in the oven at 375°F until hot and crisp.
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