I’m a big fan of both traditional and boneless chicken wings.  This is one of my favorite recipes because it’s easy to make, it has almost no carbs, and they’re delicious.  I like to pair these wings with a side salad, or some steamed broccoli and cauliflower with butter.  Baking them in the oven makes for a nice crunch thanks to the pork rinds!.

A Quick Note About the Ingrediants

I prefer to use the hot and spicy pork rinds for a little extra heat, but I have also made these with BBQ pork rinds and they give great flavor.  I’m a Franks Red Hot fanatic, so I like to drizzle that over the wings after they’re finished baking.  If buffalo sauce isn’t your thing, add some extra spices to your “batter” like salt, pepper, and cayenne.

Whenever you’re making keto meals involving chicken, use chicken thighs over chicken breasts.  Thighs are much fattier than breasts, and they’re much cheaper too!  The last thing I’d like to make note of is the parmesan cheese.  In my photos I am using shredded parmesan cheese, but I think that the grated parmesan cheese tastes better and works better in the better.

Category, DifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 lbs Chicken Thighs
 1 cup Crushed Pork Rinds
 ½ cup Parmesan Cheese
 1 Egg
 1 tbsp Heavy Whipping Cream
 Salt, Pepper, and other spices (Optional)
 Frank's Red Hot Buffalo Sauce (Optional)

1

Pre-heat the oven to 400 degrees F

2

Rinse your chicken with cool water and remove any skin or obvious fats from the meat, otherwise your wings will be chewy. Chop the chicken into small bite-sized pieces.

3

Mix together the crushed pork rinds with parmesan cheese in a medium bowl

4

In a small bowl, whisk together the egg and whipping cream

5

Dunk the chicken pieces in your egg wash, and then in your pork rind batter. You may need to work the batter into clumps so that they stick better to the meat. Place them onto a non-stick baking pan or cooking mat and form them into a ball-shape.

6

Place in the oven. After 15 minutes, flip the chicken wings over and put back in the oven.

7

After another 10-15 minutes the wings should start to look crispy. Check the largest piece and ensure that it is at least 185 degrees.

8

Top them off with buffalo sauce or your favorite dry rub of spices, and enjoy!

Ingredients

 2 lbs Chicken Thighs
 1 cup Crushed Pork Rinds
 ½ cup Parmesan Cheese
 1 Egg
 1 tbsp Heavy Whipping Cream
 Salt, Pepper, and other spices (Optional)
 Frank's Red Hot Buffalo Sauce (Optional)

Directions

1

Pre-heat the oven to 400 degrees F

2

Rinse your chicken with cool water and remove any skin or obvious fats from the meat, otherwise your wings will be chewy. Chop the chicken into small bite-sized pieces.

3

Mix together the crushed pork rinds with parmesan cheese in a medium bowl

4

In a small bowl, whisk together the egg and whipping cream

5

Dunk the chicken pieces in your egg wash, and then in your pork rind batter. You may need to work the batter into clumps so that they stick better to the meat. Place them onto a non-stick baking pan or cooking mat and form them into a ball-shape.

6

Place in the oven. After 15 minutes, flip the chicken wings over and put back in the oven.

7

After another 10-15 minutes the wings should start to look crispy. Check the largest piece and ensure that it is at least 185 degrees.

8

Top them off with buffalo sauce or your favorite dry rub of spices, and enjoy!

Boneless Chicken Wings

The original recipe I used for these can be found here.  I changed up the recipe after some experimentation and in my opinion, these taste much better and have far less carbs.  Enjoy!