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Prep Time15 Mins
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Cook Time1 Hr 15 Mins
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Serves4
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DifficultyEasy
Craving something bold, zesty, and perfectly crispy? These Keto Lemon Pepper Chicken Wings hit all the right notes—golden, crunchy skin with a bright citrusy kick and just the right amount of peppery heat. Whether you’re whipping them up for game day, a casual dinner, or your weekly meal prep, they’re an easy, low-carb crowd-pleaser that never disappoints. No breading, no fuss—just pure flavour and keto-friendly goodness in every bite.
Ingredients
Nutrition
Per 100 g
- Daily Value*
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Calories: 203 kcal10.2%
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Fat: 14.0 g9.0%
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Carbohydrates: 0.47 g1.6–2.4%
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Sugars: 0.03 g10–15 g max
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Fibre: 0.07 g0.2–0.3%
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Protein: 17.7 g17.7–23.6%
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Salt: 0.73 g10.4–18.3%
- While there's no official keto DV chart, these values are for a standard ketogenic diet (SKD) based on a 2000 kcal/day plan
Directions
Preheat the Oven
- Preheat to 120°C (250°F) with a fan if possible.
- Line a baking tray with foil and set a wire rack on top for airflow.
Dry and Season the Wings
- Pat the chicken wings thoroughly dry with paper towels.
- In a large bowl, mix:
• 1 tbsp baking powder
• 1.5 tsp salt
• 1.5 tsp black pepper
• 2 tsp garlic powder
• 1.5 tsp onion powder
• Zest of 1 lemon
- Toss the wings in the dry rub mix until fully and evenly coated.
First Bake (Low & Slow)
- Arrange wings on the wire rack, skin side up.
- Bake for 30 minutes at 120°C (250°F)—this helps to dry out the skin.
- Bake for 10-12 minutes until golden and slightly crisp at the edges.
Second Bake (High Heat Crisping)
- Increase the oven to 220°C (425°F).
- Bake for an additional 40–45 minutes, rotating the tray halfway through.
Serve
- Let rest for 3–5 minutes before serving.
- Optional: Garnish with chopped parsley or extra lemon zest for freshness.
Conclusion
If you loved these crispy, skin-on Keto Lemon Pepper Chicken Wings, don’t stop here—take your meal to the next level! Head over to our mains and sides sections to discover low-carb dishes that pair perfectly with these wings. Whether you’re after a fresh keto-friendly slaw, cheesy cauliflower mash, or a hearty main to round out your plate, there’s something waiting to inspire your next keto feast.
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Keto Lemon Pepper Chicken Wings
Ingredients
Follow The Directions
Preheat the Oven
- Preheat to 120°C (250°F) with a fan if possible.
- Line a baking tray with foil and set a wire rack on top for airflow.
Dry and Season the Wings
- Pat the chicken wings thoroughly dry with paper towels.
- In a large bowl, mix:
• 1 tbsp baking powder
• 1.5 tsp salt
• 1.5 tsp black pepper
• 2 tsp garlic powder
• 1.5 tsp onion powder
• Zest of 1 lemon
- Toss the wings in the dry rub mix until fully and evenly coated.
First Bake (Low & Slow)
- Arrange wings on the wire rack, skin side up.
- Bake for 30 minutes at 120°C (250°F)—this helps to dry out the skin.
- Bake for 10-12 minutes until golden and slightly crisp at the edges.
Second Bake (High Heat Crisping)
- Increase the oven to 220°C (425°F).
- Bake for an additional 40–45 minutes, rotating the tray halfway through.
Serve
- Let rest for 3–5 minutes before serving.
- Optional: Garnish with chopped parsley or extra lemon zest for freshness.
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