Updated: Apr 2, 2019
Forget the mess - these wings are oven-baked and low carb.
Looking for that perfect, crispy hot wing? HealthyApproach has you covered! Skip the hassle and mess of deep frying and let your oven do the work for you! This method starts out with a low, slow bake which gives the wings that tender, fall off the bone center. Next, by increasing the temperature, the wings take on that crispy, browned outside - which is my absolute favorite way to eat them! I've used a buffalo sauce for this recipe, but adjust as desired (if you are keeping it low carb, just read the label to make sure it fits in your macros). I also really like the garlic parmesan sauce.
The best low carb hot wing!
10 chicken wings, thawed
1 teaspoon sea salt
1 tablespoon baking powder
2 tablespoon butter
16 ounces Sweet Baby Rays Buffalo Wing Sauce
1 tablespoon Worcestershire sauce
Preheat oven to 275 degrees Fahrenheit.
Cover a large baking sheet with foil. Rub oil on a baking rack and place on top of foiled baking sheet.
Thoroughly clean chicken wings and pat dry. Toss with baking powder and sea salt in a large bowl. After fully covered, transfer wings to prepared rack and bake 30 minutes.
Increase oven temp to 425 and bake an additional 45 minutes, or until desired crispiness is obtained.
About 15 minutes before wings are finished baking, add wing sauce, Worcestershire and butter in a medium saucepan. Simmer over low heat for 15 minutes.
After removing wings from the oven, toss with the simmered sauce. Serve and enjoy!
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