These Keto Chicken Wings are one of my favorite nibbles to serve to guests. A universally loved appetizer, they work just as well as the main course. I like to serve with these with Keto Peanut Sauce, which perfectly compliments the Thai inspired flavors in the marinade. You can make this recipe kid-friendly by subbing out a mild pepper or kick up the heat by adding another pepper to the marinade. I especially like this recipe for casual entertaining because it can be fully prepped ahead of time leaving popping them in the oven or air fryer as the only thing for me to do.
In a large bowl whisk together coconut milk, coconut aminos, lime juice, Thai chili pepper, avocado oil, almond butter, and garlic.
Add wings to the bowl and cover.
Refrigerate for at least 4 hours or up to overnight.
Preheat your air fryer to 400 degrees.
Place the wings in your air fryer. (Depending on the model of your fryer, you may need to cook in batches.)
Cook for 20 to 25 minutes, tossing after 10 minutes, or until the outset skin is crispy and the wings are cooked through and an instant-read thermometer reads 165 degrees.