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Keto Crispy Boneless Buffalo Wings – vegetarian recipe
Stav Kogan

Keto Crispy Boneless Buffalo Wings

Get the satisfying crunch and tender, juicy chicken of Buffalo wings without the carbs. This recipe uses an almond flour and Parmesan coating for an unbelievably crispy, golden-brown crust that’s completely keto-friendly. Baked, not fried, and drizzled with more Buffalo goodness,
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 serving
Calories: 585
Ingredients Method Nutrition

Ingredients
  

  • For the Chicken & Marinade
  • 1 whole boneless, skinless chicken breast (about 14 oz / 397 g), cut into 1-inch cubes
  • ½ cup (120 ml / 4.1 fl oz) full-fat buttermilk
  • ¼ cup (60 ml / 2 fl oz) Buffalo wing hot sauce
  • ¼ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • For the Keto Breading
  • 1 cup (110 g / 3.9 oz) almond flour
  • 1 cup (110 g / 3.9 oz) grated Parmesan cheese
  • 2 large eggs, beaten
  • For the Buffalo Drizzle & Dip
  • 4 tbsp (60 ml) Buffalo wing hot sauce, divided
  • ⅓ cup (80 ml / 2.7 fl oz) olive oil
  • ¼ cup plus 2 tbsp / 90 ml mayonnaise
  • ¼ cup (60 ml / 2 fl oz) full-fat sour cream
  • ¼ tsp smoked paprika
  • ¼ tsp freshly ground black pepper
  • For an extra-crispy coating, gently pat the chicken pieces with a paper towel after removing them from the marinade and before dipping them in the egg wash.
  • Ensure the chicken pieces are in a single, even layer on the baking sheet and not touching. This allows hot air to circulate around each piece, making them crispy instead of steamy.
  • Choose a quality, sugar-free Buffalo sauce to keep this recipe low-carb. Check the label for hidden sugars or make your own at home for full control over the .
  • For an even quicker cook time and crispier result, cook these in an air fryer at 400°F / 200°C for 15-20 minutes, flipping halfway through.

Method
 

  1. Marinate the Chicken: In a large bowl, combine the chicken cubes, buttermilk, ¼ cup / 60 ml (2 fl oz) Buffalo sauce, salt, and pepper.
  2. Stir to coat, cover, and refrigerate for at least 30 minutes.
  3. Prep for Baking: After the chicken has marinated for 15 minutes, preheat your oven to 450°F / 232°C.
  4. Line a large sheet pan with parchment paper.
  5. Set Up Breading Stations: In one shallow bowl, whisk together the almond flour and grated Parmesan.
  6. In a second shallow bowl, beat the 2 large eggs.
  7. Bread the Chicken: Remove a chicken cube from the marinade, allowing excess to drip off.
  8. Dip it into the beaten egg, then press it firmly into the almond flour mixture to coat all sides.
  9. Place the coated chicken on your prepared sheet pan.
  10. Repeat with all remaining chicken pieces, arranging them in a single layer.
  11. Drizzle and Bake: In a small bowl, whisk together the olive oil and 3 tablespoons (45 ml / 1.5 fl oz) of Buffalo sauce.
  12. Drizzle this mixture evenly over the chicken.
  13. Bake for 30 minutes, or until the coating is golden brown and the chicken is cooked through.
  14. Make the Dip: While the chicken bakes, whisk together the mayonnaise, sour cream, the remaining 1 tablespoon (15 ml / 0.5 fl oz) of Buffalo sauce, smoked paprika, and pepper in a small bowl.
  15. Serve Hot: Serve the crispy boneless wings immediately with the creamy Buffalo dip on the side.

Nutrition

Calories: 585kcalCarbohydrates: 6gProtein: 42gFat: 44g

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