Buffalo Chicken Wings
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!
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1tsp smoked paprika
  • 1/2tsp garlic powder
  • 1tsp fine grind sea salt
  • 1/2tsp ground black pepper
  • 1/4tsp celery seed
  • 1/8tsp ground cayenne pepper
  • 1 1/2tbsp olive oil
  • 12 bone-inskin-on chicken wings
  • 1/4cup hot pepper sauce
  • 4tbsp unsalted butter
  • 2tbsp chopped cilantrooptional
  1. 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.
  2. In a large bowl, combine the chicken wings and spice mixture. Using tongs, toss the chicken to coat in the spice mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. 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.
  9. 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.
Recipe 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