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Crispy Low-Carb Grilled Chicken Wings Recipe with Bold Buffalo Sauce

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A quick and easy recipe for crispy low-carb grilled chicken wings coated in almond flour and tossed in a bold buffalo sauce, perfect for game day or gatherings.

Ingredients

Scale
  • 2 pounds chicken wings, fresh or thawed, split at the joint
  • 1 cup almond flour (96g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil
  • ½ cup buffalo sauce (120ml)
  • 2 tablespoons unsalted butter, melted
  • Fresh celery sticks (optional, for serving)
  • Blue cheese or ranch dressing (optional, for dipping)

Instructions

  1. Pat 2 pounds chicken wings dry with paper towels to remove excess moisture. Split wings at the joint if not already done.
  2. In a large bowl, combine 1 cup almond flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well to evenly distribute the spices.
  3. Drizzle 2 tablespoons olive or avocado oil over the wings and toss to coat lightly. Then add the wings to the almond flour mixture, tossing gently to cover each piece evenly. Shake off any excess coating to prevent clumping.
  4. Preheat the grill to medium-high heat, about 375°F to 400°F. Clean and oil the grates to avoid sticking.
  5. Place the coated wings on the grill in a single layer. Cook for about 20-25 minutes, turning every 5 minutes to promote even crisping and prevent burning. Use a meat thermometer to verify the internal temperature reaches 165°F.
  6. While wings grill, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Remove from heat and stir in ½ cup buffalo sauce until smooth and combined. Keep warm.
  7. When wings are fully cooked, transfer them to a large bowl. Pour the warm buffalo sauce over and toss gently but thoroughly to coat every wing.
  8. Arrange on a platter with fresh celery sticks and your choice of blue cheese or ranch dressing. Serve immediately for best texture.

Notes

Pat wings dry before coating to ensure crispiness. Use oil lightly to help almond flour stick. Turn wings gently every 5 minutes to keep coating intact. Toss wings in buffalo sauce immediately after grilling to avoid sogginess. If flare-ups occur, move wings to a cooler spot. For extra crispness, finish under broiler for 2-3 minutes watching closely. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven at 375°F for 10 minutes to restore crispiness.

Nutrition

Keywords: low-carb, grilled chicken wings, buffalo sauce, keto, game day, crispy wings, almond flour

Find it online: https://tastypierecipes.com/crispy-low-carb-grilled-chicken-wings-recipe-with-bold-buffalo-sauce-easy-and-perfect/