Keto Buffalo Chicken Wings
1.8g
Net Carbs
44.1g
Protein
70.8g
Fat
0.2g
Fiber
829
Calories
Cooking tip: For another dipping sauce option, try our Ranch Dressing recipe.
Ingredients:
- 1 large Egg (Whole)
- 1 tablespoon Tap Water
- 1/2 teaspoon Garlic Powder
- 32 ounces Chicken Wing with bone and skin
- 1 medium (4-1/8" long) Scallions or Spring Onions
- 1 each Garlic, clove
- 1/2 cup Frank's Redhot Buffalo Wings Sauce
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/3 cup, crumbled Blue or Roquefort Cheese
- 16 tablespoons Mayonnaise (Hellman's Real)
- 1/2 fluid ounce Fresh Lemon Juice
- 1/4 cup Butter, unsalted
- 1/2 teaspoon Celery salt
- 1/2 cup Sour Cream (Cultured)
Directions:
- Preheat oven to 450°F.
- In a large bowl, use a fork to mix egg and water until frothy and well combined; set aside. In a small bowl combine salt, celery salt, pepper, and garlic powder.
- Dip each chicken wing in the egg wash, making sure to evenly coat each piece. Place on a large rimmed baking sheet. Sprinkle seasonings evenly over both sides of the chicken. Bake wings for 30 minutes, flipping halfway through cooking.
- For the dipping sauce: While wings are cooking, mix mayonnaise, sour cream, blue cheese, diced scallions, lemon juice and minced garlic clove. Set aside until wings are done.
- In a small pan over medium heat warm the wing sauce and butter until butter is melted, stirring to combine. Reduce heat to keep warm until ready to use.
- Increase oven to high broil and broil for 2-3 minutes per side to crisp the skin. Remove from oven and coat each piece in the wing sauce before plating and serving while hot with dipping sauce.
