Keto Smoked Chicken Wings – A Smoky, Crispy Delight

Juicy, smoky, and perfectly seasoned, these Keto Smoked Chicken Wings are the ultimate low-carb appetizer or main course. With crispy skin and tender meat, they’re packed with flavor and perfect for your next gathering or a game day snack.

Why You’ll Love This Recipe

• Low-Carb: Perfect for keto or low-carb diets.
• Packed with Flavor: Smoky, savory, and with just the right amount of spice.
• Versatile: Enjoy as-is or toss in your favorite keto-friendly sauce.

My Personal Take

I’ve always loved chicken wings, and smoking them takes their flavor to the next level. The combination of a smoky aroma and crispy skin is unbeatable. The best part? They’re keto-friendly, so I can indulge guilt-free. Whether paired with a creamy dipping sauce or enjoyed solo, these wings are always a crowd-pleaser in my house.

Ingredients & Substitutions

• Chicken Wings – Split into flats and drumettes. You can use fresh or frozen (thawed) wings.
• Olive Oil – Helps the seasoning stick and enhances crispiness. Avocado oil works too.
• Smoked Paprika – Adds a smoky depth of flavor; regular paprika can be substituted if needed.
• Garlic Powder – Essential for a savory kick.
• Onion Powder – Balances the seasoning.
• Salt & Pepper – To taste.
• Optional Sauce – Toss with sugar-free BBQ sauce or buffalo sauce for extra flavor.

How to Make Keto Smoked Chicken Wings

1. Preheat Smoker: Set your smoker to 225°F (107°C). Use wood chips like hickory or applewood for a rich, smoky flavor.
2. Season the Wings: In a large bowl, toss the chicken wings with olive oil. Mix smoked paprika, garlic powder, onion powder, salt, and pepper, then coat the wings evenly with the seasoning blend.
3. Arrange on the Smoker: Place the wings on the smoker rack in a single layer. Smoke for about 2 hours, flipping halfway through.
4. Crisp the Skin: Increase the temperature to 375°F (190°C) and cook for another 20-30 minutes to achieve crispy skin.
5. Serve: Remove the wings from the smoker and let them rest for 5 minutes. Serve as-is or toss with your favorite keto-friendly sauce.

Pro Tips for Perfect Results

• Pat Wings Dry: Use paper towels to dry the wings before seasoning for extra crispy skin.
• Don’t Skip the Rest: Let the wings rest after cooking to lock in the juices.
• Experiment with Flavors: Add cayenne pepper for heat or lemon zest for a zesty twist.

Storing and Reheating

• Store: Keep leftover wings in an airtight container in the fridge for up to 4 days.
• Reheat: Warm in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer for crispiness.

Common Questions and Helpful Answers

• Can I make these in the oven instead of a smoker? Yes! Bake at 250°F (120°C) for 1 hour, then increase to 425°F (220°C) to crisp the skin.
• What dipping sauces are keto-friendly? Ranch, blue cheese, or sugar-free BBQ sauce are great options.
• Can I freeze smoked wings? Absolutely. Freeze in an airtight container for up to 3 months. Thaw before reheating.

Tools You’ll Need

• Smoker – For that authentic smoky flavor.
• Tongs – To flip the wings easily.
• Mixing Bowl – To season the wings.

Nutrition Information (per serving)

• Total Servings: 4
• Calories: ~250
• Fat: 18g
• Protein: 20g
• Net Carbs: 1g

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