Caveman Keto Weight loss through low carb cooking
Update: This recipe is now also on CMK’s YouTube Channel. Check it out: Super Crispy Wings!
I’ve made tons of wings before but they’ve never truly been as crispy as I’d like. Sure, most times they exceed the quality of restaurants but some places serve absolutely, crazy crispy wings. So, I decided to try and replicate it. My first foray into wings was baking them. They turn out great, but not crispy. Next, I tried frying them. This yielded crispier wings, but still not exactly what I was looking for. Today on this edition of fry-day I’m going to break out my fryer and crisp those wings!
Here’s a preview, isn’t it lovely?
Mmmm! They turned super crispy! The secret is to fry the wings twice. Alton Brown saved us the trouble and tried a ton of different test cases and determined that the ideal method for crispy wings is to first fry the wings a long time at a low temperature, then let the wings sit, then fry them again at a high temperature!
Start with some fresh wings. Last time I also used frozen so this might also help reach the goal of a perfectly crisp wing.
Now pat the wings down and make sure they’re super dry and throw them in the basket. For this first round, set the fryer as low as you can go. On my fryer this means 275 degrees. Cook them for 14 minutes and let them rest for a few minutes after frying. This first round cooks the wings but doesn’t draw the moisture out of them. It shouldn’t bubble that much doing this part. 
Here’s the wing portion of the wings. As you can see, its cooked, but the skin is still soft.
Here’s the drumette.
After the first round, heat the oil as high as it can go, 375 on my fryer. Let it get to temperature, wipe the buffalo wings off one last time, and fry them again for 6 minutes! Above are the resulting wings.Now that’s a crispy wing! As you can see the same drumette is now golden brown in color and the skin is taut. You can even see some exposed bone like a crispy restaurant wing! Toss them in some buffalo sauce and you’ve got Crispy Wings!
- Serves: 2
- Serving size: 6 wings
- Calories: 686
- Fat: 55
- Carbohydrates: 0
- Fiber: 0
- Protein: 42
- 12 Chicken Wings, Raw, Thawed
- 4 Tbsp Frank's Red Hot
- 4 Tbsp Unsalted Butter
- Preheat fryer oil to 275
- Pat wings down so they are super dry
- Fry wings for 14 minutes
- Let wings rest until back to room temperature
- Preheat fryer to 375
- Pat wings dry
- Fry for 6 more minutes or until golden brown and the skin is taut
- Optionally, mix together Frank's Red Hot and melted butter
- Toss the wings in the sauce
 DeLonghi Deep FryerIf you follow the blog, you know that I’ve gotten a little obsessed lately with my Deep Fryer to the point where I post a weekly Fry-day article. I had one of these in college and it always made me feel guilty using it. I feel so liberated that there are all sorts of keto friendly fried foods like nuggets, wings and brussels sprouts! |
 Cone Filters, 50 PackTo keep your frying oil clean, you really need to filter it on a regular basis. Fryers will come with one or two filters in the kit but they run out fast. This 50 pack will keep you going for well over a year |
 Filter StandUse this stand in conjunction with standard cone filters to easily filter your oil. This system is in place of the filtering method that comes with your fryer. |
In theory, could you get the first part out of the way with a bunch of wings at one time then refrigerate them and do the second part each time you want wings?
Yes, absolutely. The two cooking times can be separated.
What kind of oil did you use?
Yes, please. Could you tell us what type of oil/lard you use? Thanks.
I use Leaf Lard!
I love this!! Fried chicken with no sugar/carb/grain!!! I’m thinking of getting a fryer now!!!
One method I have tried and loved is to boil them first for 10-15 minutes and then bake them at 425 for 30 mins on each side.
Caveman keto,
I have been on keto for 7 weeks now and have experimented several times with wings. I’d like to share my method and see what you think about it healthwise. I have been baking my wings at 425 for 30 minutes. I then have a small pot I put 2 pounds of bacon grease in at the beginning of the week. I heat the pot on high until it’s hot and drop the wings in the grease for about 2-3 minutes. They turn out crispier and tastier than soy or peanut oil fried wings. Lmk what you think of the method and the health factor for my keto diet! If you havnt tried it yet, I recommend! Thanks
This is the only way I make chicken wings any more! They re delicious. It has totally ruined wings at restaurants for me and hubby! I constantly hear, “your wing kick these wings butts!”
I don’t own a fryer, could I just use oil and my stove? Or would it have to be a deep fryer?
These are perfect. Thank you!
These are fantastic! I’ve now down wings and drumsticks this way a couple times. Perfect every time!
What makes the serving size of six wings 55 carbs? Is it the sauce? There are no carbs in Franks Hot Sauce and no carbs in butter. I don’t understand the carb count.
It might be a rendering problem on your browser, the fat is 55g, 0g of carbs.
I tried these last week but used vegetable oil, for some reason they had a slight taste of oil to them. Any Idea what causes the oil taste?
Really excited to make these tonight— sounds like you really have this down to a science. Thanks for the recipe!
Just tried this.
Freaking ROCKED!!!
I don’t like hot sauce so I mixed spices in a ziploc and tossed. Amazing.
Thanks!
p.s. I used olive oil and cooked them stove top. Worked great. Lard will be better. Next time!