Keto Flaming Chicken Wings Recipe

Name: Keto Flaming Chicken Wings
Prep time: 0M
Yield: 12
Ingredients: 1.5 raw chicken wing, with skin USDA; 0.5 table salt USDA; 0.25 black pepper, ground USDA; 6 glucomannan powder, from konjac root; 2 Atkins Chipotle BBQ Protein Chips; 5 parmesan cheese, grated USDA; 0.5 dried cayenne chili pepper, ground Canadian Nutrient File; 0.5 garlic powder USDA; 24 canola oil cooking spray ACH Store Brands; 9 hot sauce FNDDS; 3 butter, unsalted USDA; 1.5 allulose, liquid sweetener

1.1g
Net Atkins Count ^TM

Prep Time: 0 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

12.8g

Protein

11.9g

Fat

2.7g

Fiber

172.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 1/2 lb raw chicken wing, with skin USDA
0 1/2 tsp table salt USDA
0 1/4 tsp black pepper, ground USDA
6 tsp glucomannan powder, from konjac root
2 bag Atkins Chipotle BBQ Protein Chips
5 Tbsp parmesan cheese, grated USDA
0 1/2 tsp dried cayenne chili pepper, ground Canadian Nutrient File
0 1/2 tsp garlic powder USDA
24 sec spray canola oil cooking spray ACH Store Brands
9 tsp hot sauce FNDDS
3 Tbsp butter, unsalted USDA
1 1/2 tbsp allulose, liquid sweetener

DIRECTIONS

Warm air fryer to 390°F.
If needed, cut chicken wings into pieces (drumettes and flats) and discard wingtips. Sprinkle both sides with salt and pepper.
In a small, flat bottom bowl spread the glucomannan. In another small flat bottom bowl, whisk the eggs. In a medium flat bottom bowl, combine very well crushed Atkins Chipotle BBQ Protein Chips, parmesan cheese, cayenne pepper, and garlic powder until evenly distributed. Dredge chicken in a light layer of glucomannan, shaking any excess off. Then dip in egg to coat, and cover in chip mixture. Place on a sheet pan. Repeat for all the chicken pieces, then spray each side generously with oil.
Place chicken in a single layer in the air fryer, working in batches if needed. Cook 5 minutes, gently flip and cook another 8 minutes, or until internal temperature reaches at least 165°F (we prefer ours cooked a bit higher to 175°F, and you can go up to 185°F without over cooking the meat). Remove to a serving plate and repeat until all chicken is cooked.
In a medium microwave safe bowl, measure hot sauce, butter and allulose. Heat in the microwave in 30 second increments until butter is melted, about 1 ½ minutes. Whisk to combine and pour evenly over both sides of cooked chicken wings, roughly a heaping ½ tablespoon for each wing.

These are delicious as is, or you can serve alongside celery sticks (0.05g net carb per 4-inch strip) with blue cheese dressing for dipping (Blue Cheese Dressing for 0.9g net carbs per serving).

Cooking Tip

Glucomannan is a specialty fiber and can be found online and at health food stores. We found it provided just the right amount of cling for this recipe, but if you can’t find it you can use coconut flour. For coconut flour, dust the chicken wings with a fine layer of coconut flour before dipping in the egg. Too thick of a layer of coconut flour will result in a doughy layer under the crunchy crust and the skin does not quite crisp, so use with care!