Baked Buffalo Chicken Wings (paleo + keto)

Nutritional info for 1 serving (1/2 pound of wings): 1g carbs, 46g fat, 54g protein, and 648 calories.

For me, chicken wings signal the time of year when I get to relax out on the sunny deck of my local brewery, eating a pile of wings and drinking a low-carb beer. Since restaurants are off my list of activities this summer (#covid19), I decided to make wings at home for the first time last week. And they turned out crispy and flavorful, especially paired with a glass of Dogfish IPA Slightly Mighty beer (3.5 carbs per serving). Enjoy!


  • 3-4 lbs chicken wings

  • 2 TBS olive oil

  • Salt and pepper

  • ⅓ cup mild or spicy hot sauce

  • 4 TBS melted butter

  • 1 TB sherry vinegar

  • 1 TB white wine vinegar

  • 1 TB minced garlic (or 3/4 t garlic powder)


  1. Preheat oven to 400 degrees F.

  2. Toss wings with olive oil and salt and pepper.

  3. Line 2 cookie sheets with parchment paper and distribute wings evenly in a single layer between them.

  4. Put wings in oven and roast for 30-35 minutes.

  5. While roasting, make the hot sauce mixture by combining the hot sauce, melted butter, vinegars, and garlic. Set aside.

  6. Brush wings with fat drippings from the pans and spoon off as much of the fat as possible.

  7. Flip the wings over.

  8. Return to the oven for another 15-20 minutes, until browned. Remove wings from oven.

  9. Increase oven temp to 450 degrees F, spoon off the last of the fat from the pans.

  10. Place the wings in a large bowl and pour the hot sauce mixture over them, using a spoon to coat the wings in the mixture.

  11. Return the wings to the pans and roast until crisp, for another 5-10 minutes.

  12. Serve them hot or at room temp and enjoy, if you like, with a cold low-carb beer!

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