Keto Baked Crispy Wings and Dings
Since when did “wings and dings” become a term, and what happened to good ol’ chicken wings? Fear not, it’s all one and the same. We’re not talking about the Microsoft Word font, Wingdings, either! This recipe is incredibly low on carbs. There’s no breading in sight but you still get a crispy bite every time, thanks to the perfect combo of spicy brown mustard and flavorful seasonings. Pick your favorite keto-dip, and you have a great meal ahead of you!
How to Make It
Step 1
Preheat and oven to 400 degrees. Prepare your chicken wings but cutting them in half with a utility knife into the wings and dings. You can leave the wings whole if you prefer, but they will get the best crispy exterior if you separate them.
Step 2
Grab two clean, shallow bowls. In one, melt the butter in a microwave for about 20 seconds – just enough time so the butter is mostly melted. Whisk the brown mustard into the butter and set aside.
Step 3
In the second bowl, combine all the seasonings except for the green onion. Set this next to your bowl of mustard.
Step 4
Line a sheet pan with foil to catch any drippings during cooking. Spray a baking rack and place it over the sheet tray. To coat the chicken wings, roll each piece in the dry seasoning. Then, use your clean fingers or a spoon to generously coat eat wing in the mustard mixture. Set each piece evenly apart from each other on the baking rack.
Step 5
Bake the wings for 40-45 minutes until they have a crispy outside and are piping hot all the way through. For garnishing, chop the green onion and sprinkle over the top of the wings. Enjoy!
Ingredients
- Chicken Wings With Skin 16 oz, with bone, raw
- Butter 1 tablespoon
- Spicy Brown Mustard by Heinz 3 tablespoon
- Salt ½ teaspoon
- Black Pepper ½ tsp
- Spices Garlic Powder ½ tsp
- Spices Onion Powder 2 tsp
- Smoked Paprica by Spice Islands ¼ tsp
- Spices, Mustard Seed, Ground 3 tbsp
- Green Onion Tops 1 tbsp