Keto Buffalo Wings
These keto buffalo wings are crispy, flavorful, and perfect for a low-carb appetizer. They’re coated in a tangy buffalo sauce and served with a rich blue cheese dip and celery stick that balances out the heat perfectly.
Step by Step Video Instructions
Ingredients
Ingredients for the Wings
- Chicken Wings: You can use jumbo wings or smaller wings like wingettes and drumettes. Either option works great for this recipe.
- Butter: The butter is melted and combined with hot sauce to create the rich and flavorful buffalo sauce that coats the wings.
- Hot Sauce: Use Duff’s Hot Sauce or Frank’s RedHot for the buffalo sauce, but any hot sauce you like will work.
- Full-Fat Greek Yogurt: The yogurt in the marinade helps keep the wings juicy and adds a slight tang. Make sure to use full-fat for more fats and a richer marinate.
- Black Pepper: Adds a mild kick and complements the hot sauce.
- Paprika: This provides a smoky, mild heat and adds a richer color to the wings as they bake.
- Salt: Used to season with wings and balance the flavors.
Ingredients for the Blue Cheese Dip
- Blue Cheese: Crumbled blue cheese gives the dip its signature sharp and tangy flavor, perfectly balancing the heat from the wings.
- Full-Fat Greek Yogurt: This adds creaminess to the dip while keeping it keto-friendly. It also provides a tangy flavor that complements the blue cheese.
- Celery Leaves: Finely chopped celery leaves add a fresh, herbal note to the dip. If you prefer, you can use parsley or chives as an alternative.
- Salt: Season the dip to taste. Since blue cheese is naturally salty, you may need just a pinch.
Expert Tips
Use a Wire Rack: For an extra crispy finish, place the wings on a wire rack in a baking dish for the last 10 minutes of baking. This allows air to circulate around the wings, making them even more crispy.
Toss in Sauce Immediately: After baking, toss the wings in the buffalo sauce while they’re still hot. This helps the sauce absorb into the wings for better flavor.
Make the Dip Ahead: The blue cheese dip can be made ahead of time and stored in the fridge. Letting the flavors meld together will improve its taste.
Storage and Leftovers
Wings: Allow the chicken wings to cool completely before storing them. Place the wings in an airtight container and refrigerate for up to 3 days. To reheat, bake the wings in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and crispy.
Blue Cheese Dip: Store the blue cheese dip in an airtight container in the refrigerator for up to 3 days.
FAQs
Yes, you can! Preheat your air fryer to 375°F (190°C) and cook the wings for 25-30 minutes, turning them halfway through.
Absolutely! Marinating the wings for up to 24 hours will let the flavors deepen and make the wings even more flavorful.
I used Duff’s hot sauce in this recipe, but Frank’s RedHot is another excellent choice. Really, most hot sauces will do the trick, so feel free to use your favorite. You can use a milder or spicer hot sauce depending on your preference.
More Chicken Wing Recipes:
- Butter Chicken Wings (Murgh Makhani Wings)
- Japanese-style Keto Chicken Wings
- Alfredo Chicken Wings (Keto Wings)
- Lemon Pepper Chicken Wings
- Keto Tandoori Chicken Wings
- Garlic Parmesan Chicken Wings
- Peanut Butter Chicken Wings
Keto Buffalo Wings
Ingredients
For the Wings
For the Blue Cheese Dip (optional)
- 0.5 oz Blue Cheese
- 3.5 oz Full Fat Greek Yogurt (about 1/2 cup)
- 1 Tsp Celery Leaves chopped
- Salt to taste
To Serve
- Celery Sticks
Instructions
Prepare the Wings:
- Preheat your oven to 200°C (390°F).
- In a large bowl, mix together the yogurt, salt, pepper, paprika, and half of the hot sauce.
- Add the chicken wings to the bowl and toss until they are evenly coated with the marinade. Let the wings marinate for about 20 minutes.
- Arrange the marinated wings on a baking tray. Bake for 30-40 minutes, or until the wings are crispy and golden brown, turning them halfway through the cooking time.
Make the Buffalo Sauce:
- While the wings are baking, heat the remaining hot sauce in a small saucepan over low heat. Add the butter and stir until it’s melted and well combined. Continue to heat the sauce until it’s just about to start bubbling, then remove from the heat.
Toss and Serve:
- Once the wings are done, transfer them to a large bowl. Pour the prepared buffalo sauce over the wings and toss to coat them evenly.
- Serve the wings hot with the blue cheese dip on the side.
Prepare the Blue Cheese Dip (optional):
- In a small bowl, crumble the blue cheese.
- Add the yogurt, chopped celery leaves, and season with salt and pepper. Mix until well combined.
- Chill the dip in the fridge until ready to serve.
Hey Sahil, it looks like the instructions on the website are a little different than what you describe in the video. The video outlines twice-baking the wings. The website just tells us to bake for 30-40 minutes in one shot.
Yes because I wrote a post about how I was not happy with the marinade. So the reason I twice baked it is written in the blog post. Just have a read 🙂 it will explain it.
Love Duff’s! I get the Suicide sauce when I get wings there and give them a gooooood mix!
I am not able to find the sauce when I click the link of it
Are you in India? Perhaps it’s not available in your country. It’s an American company so maybe they don’t sell it outside America.
Which brand of greek yoghurt do you use?
I live in India so using a brand called Epigamia.
Hi Sahil,
Have you figured the macros for this one yet? 🙂 Please do post it 🙂 thanks chai
Great photos of the finished product! Everyone loves a good chicken wing. Always looking for a new taste to mix them in. Adding this recipe to the collection of your others. Cheers!