Keto Chicken Wings

Dish Info

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. 


– 1 can coconut milk – ¼ cup gluten-free tamari or coconut aminos – ⅓ cup lime juice – 1 red Thai chili pepper seeded and chopped – 3 tablespoons avocado oil – 1 tablespoon almond butter or peanut butter – 1 teaspoon minced garlic – 2 pounds chicken wings or drumettes

– 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 oven to 425.

– Line a baking sheet with parchment paper and use tongs to remove the wings from the marinade.

– Place the wings in a single layer. Bake for 35 to 45 minutes, until the wings are crispy and an instant-read thermometer reads 165 degrees F.

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