Keto Recipes - Created Date : 2.12.2019
Low Carb Boneless Buffalo Wings
Keto Boneless Buffalo Wings. So good, you would never know that they are low carb.
Buffalo wings and boneless wings are two of my favorite appetizers to order when dining out. At many restaurants, the wings are already low carb and gluten free. As long as they aren’t dredging the wings in flour before frying, you are usually in the clear. Just ask if the wings are gluten free. If they say yes, chances are great that they are also very low in carbs. However, that is never the case with boneless wings. They are never low carb and gluten free. Which for me, takes them off the menu when dining out. But have no fear, I have the perfect solution. These Keto Boneless Buffalo Wing have all of the flavor and crunch of bar style boneless wings, but without all the carbs.
In addition to these keto boneless buffalo wings, check out some of my other favorite low carb appetizers:
In a food processor combine pork rinds, Parmesan cheese, and garlic powder and pulse until ingredients are well combined and moderately fine. Pour mixture onto a plate, in a thin layer.
Heat an inch of oil over medium-high heat. I use a non-stick wok for stove-top deep frying. The high sides reduce splatter and make clean up a cinch.
Press the chicken chunks firmly into the breading mixture, coating both sides (Doing it this way will help the breading bind to the chicken much better than just shaking them in the breading mixture.)
Once oil is hot and begins to bubble, drop the breaded chicken into the oil. Using tongs, flip the chicken pieces a few times until they are golden brown and crisp on both sides – About 3 minutes each side.
After removing chicken from oil, allow to cool on a paper towel to soak up excess grease. This will also give the breading a chance to crisp up so that it stays on.
Melt the butter and mix with buffalo wing sauce. Lightly toss the Chicken in the sauce.
Every recipe is less than 10 grams of carbs per serving. All recipes are gluten free and made only from whole, real, easy to find foods that you can find at your local grocery store. New resources are added to the plans each week. All the best information to help keep you on track with your low carb, keto lifestyle. I’ve even included a journal where you can track what you eat, how much you moved and how you are feeling overall. It is definitely the most comprehensive low carb meal plan out there. And for only $4.99 per week, you simply cannot beat the price.
Just tried these out and our breading fell of completely and made mush in the sauce. Any tips besides paper towel to make it stick? Other than that it is super tasty and definitely doesn’t taste like pork rinds.
wow. I am speechless! this is the best idea, I mean, I never would’ve thought, in a million years, to use pork rinds with parmesan cheese as a breading for chicken wings. I can’t wait to try this!! BEST idea EVER!
Just tried this! It’s awesome! I crushed the pork rinds in a baggie and added the cheese, like you suggested. The coating stayed on really well. Some fell off here and there, but a good amount stayed on. It is crucial to let it cool down a little bit after you take it out of the oil. This will harden the “breading” before the chicken goes into the sauce. DELICIOUS RECIPE!
For anyone who is skeptical of pork rinds, let me tell you, they make an amazing breading. Now I DO love pork rinds, but my daughter hates them. But she likes it when I used them for chicken or pork chops. I think I’m going ot do this tonight. hot wings on a Sat night sounds great!
Made these last night for a get together with some friends, they were insanely good. The idea of using pork rinds for a batter is fucking genius. We had them with some diet mountain dew, and finished off the meal with some 86% dark chocolate, which perfectly nullified the hotness.
I noticed people commented on how you don’t taste the pork rinds- is that true? I don’t like pork rinds, but love boneless wings and actually miss them. Is there anything that can be substituted for the breading instead of using pork rinds…or do you guys promise you really can’t taste them?
I’m the anonymous from above. I ended up using tenderloins cut into bite size pieces. They turned out great! Got a little soggy after dressing with the sauce but still day bomb. I’m going to do this with full tenderloins in a buffalo chicken salad next.
Wow, cooked these in bacon fat, oh my goodness, they are sooooo good! Also got tired of cooking the small pieces, so took the last 4 boneless (used thighs), breaded those. Will definitely make these again!!!!! Thank you. Nancy
I do not like to fry (just never got that bug) so is there any way to do them in the oven? Also, pork rinds are amazing for low-carbers. I use them instead of bread crumbs for meatloaf etc. Remember Bisquick, sausage, cheddar cheese balls? Yep, I use them instead of Bisquick and they are fantastic.
I make oven “fried” chicken all the time. I use either egg or brush the meat with mayo to help pork rinds stick and then bake in the oven. Super crispy. It gets soggy leftover but if you put it under the broiler the next day it crisps right back up. I have coated fish and baked with pork rinds as well.
I’m new to your site and tried these last night, they were delicious! I did drench the chicken in egg whites before rolling them in the pork rind mixture and didn’t have any issues with the “breading” staying on. Thank you for such a delicious recipe. I’ve purchased your cookbook and am so happy to have so many low-carb meal options as I was getting really tired of eating salads. You’re my idol ??
These were seriously the best low carb thing I ever ate!!!!!!!! I have tried lots of different low carb recipes and this is by far my favorite, you can’t taste the pork rinds AT ALL!! I did use egg to help the breading stick better, it tastes just like a deep fried chicken wing. YUMMMM!!!!!!!!!!!!!!!!!!!!
Ohmygawd. Amazing! I made a small batch just in case and had my mom try some. She couldn’t believe I didn’t use bread crumbs! A few notes for others that make this. Taste the sauce before hand. I didn’t and with the garlic powder they were a little salty. If possible use a food processor\blender. You will get finer “breadcrumbs “ than by hand (I tried both). Thank you for the amazing recipe!
These were AMAZING! Completely satisfied my craving for boneless wings. I used avocado oil to fry and like some others, I dredged in an egg wash before applying the pork rind mixture (and made sure to press the mixture on hard). I had absolutely no issue with the “breading” staying on, even after tossing in the sauce. They came out crispy and perfect. I will definitely be making these again!
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Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. I am a lifter of heavy things, world traveler, obsessed dog mom, hiker, nature lover, just to name a few. I believe that kindness is king! Read more...
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