Buffalo Chicken Wings

By: Keto In an Instant Cookbook By Stacey Crawford

These spicy and saucy keto buffalo wings are low in carbs, gluten-free, and just as rich and buttery as the wings from your favorite wing restaurant, but without the deep frying!

Cuisine

Modern

Course

Dinner

Difficulty

Easy

Duration

15-30 min

Diet

Keto, Low Carb

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, bone-in, celery seed, chopped cilantro, contributed, cook 7 min, dinner, easy, fine grind sea salt, garlic powder, ground black pepper, ground cayenne pepper, hot pepper sauce, keto, Keto In an Instant Cookbook By Stacey Crawford, low carb, modern, olive oil, prep 5 min, pressure cook, smoked paprika, unsalted butter

Prep Time

5 min

Cook Time

7 min

Servings

4 servings

Ingredients

1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp fine grind sea salt
1/2 tsp ground black pepper
1/4 tsp celery seed
1/8 tsp ground cayenne pepper
1 1/2 tbsp olive oil
12 bone-in
1/4 cup hot pepper sauce
4 tbsp unsalted butter
2 tbsp chopped cilantro

Instructions

In a small bowl, combine the smoked paprika, garlic powder, sea salt, black pepper, celery seed, cayenne pepper, and olive oil. Stir until well combined. Set aside.
In a large bowl, combine the chicken wings and spice mixture. Using tongs, toss the chicken to coat in the spice mixture.
Place the steam rack in the inner pot and add 2/3 cup cold water to the bottom of the pot. Stack the seasoned wings on the rack.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual on High pressure and set the cook time for 7 minutes.
While the chicken is cooking, preheat the oven broiler to 550°F and line a large baking sheet with aluminum foil. Spray the foil with nonstick coconut oil spray. Set aside.
Combine the hot pepper sauce and butter in a small saucepan and place over medium heat. Cook, stirring continuously, until the butter has melted and the ingredients are combined. Cover, reduce the heat to low, and simmer for 3 minutes, and then remove from the pan from the heat. Set aside
When the cook time for the chicken is complete, quick release the pressure. Open the lid and use tongs to transfer the wings to a large bowl. Pour half the buffalo sauce over the wings and use tongs to coat the wings in the buffalo sauce.
Arrange the wings on the foil-lined baking sheet. Place the baking sheet on a rack positioned just above the center of the oven, vent the oven door, and broil for 6 minutes, flipping the wings halfway through the cooking time.
Stir the remaining buffalo sauce. Using a pastry brush, brush the sauce over the wings and then transfer the wings to a serving platter. Sprinkle the cilantro over top (if using). Serve warm.

Notes

Tip For some extra heat, add an additional 1/8 tsp to 1/4 tsp of ground cayenne pepper.
Nutrition per serving
Calories 326
Fat 27g
Net carbs 1g
Protein 16g

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