Make these EASY sweet and spicy low carb and Keto Cajun Chicken Wings with only 4 common ingredients! They’re oven-baked crispy, delicious and less than 1 carb per serving.
Keto Cajun Chicken wings are definitely a favorite at our house. There’re grown men living here so whether it’s for game days, holidays or just a casual get-together, chicken wings, are my go-to appetizer. When you bite into these wings, at first they’ll taste a little sweet, then the spicy will grab you. The guys love these sweet and spicy wings, and bonus…they have no idea they’re low carb!
Low carb wings, like Easy Parmesan Ranch Chicken Wings can be just as delicious as the full carb variety. And if you think fried wings are off the table, just taste these Keto Fried Chicken Wings made with protein powder. Yum!
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INGREDIENTS NEEDED FOR KETO CAJUN CHICKEN WINGS
- Chicken Wings – you can use fresh or frozen wings. If you’re using fresh wings, cut the wings into sections at the joints with poultry shears. Discard the tips or save to them make homemade chicken stock. Or, buy a package of frozen wings, but let them thaw in the refrigerator before baking. **I know the directions say to cook them frozen, but I’ve never had a problem as long as I keep the wings in the fridge just until they’re thawed. Rinse, drain and pat the wings dry before using.
- Cajun Seasoning – I like to use this brand because it isn’t completely salty. Look at the label of your seasoning…if salt is the first ingredient be sparing with how much you use or the wings will be too salty. Before I started making my own Cajun Seasoning (*recipe below), I added extra garlic powder, onion powder and paprika to store bought Cajun seasoning to cut down the ratio of salt.
- Low Carb Brown Sugar – this is my favorite brand. It tastes the most like real brown sugar and stays soft in the package. It’s made with erythritol so there are zero net carbs.
- Vegetable Oil – it’s neutral so it doesn’t add any flavor to the wings. Feel free to use olive oil if you prefer it.
AT WHAT TEMPERATURE ARE CHICKEN WINGS DONE?
The safe internal temperature for cooked chicken wings is 165°F or higher. Use an Instant Read Thermometer to take the temperature of several of the wings. Insert the thermometer into the thickest part of the wing, being careful to avoid touching the bone. If the temperature is below 165 degrees, put the wings back in the oven and keep checking with the thermometer until the temperature is reached.
How to make Homemade Cajun Seasoning
HOMEMADE CAJUN SEASONING MIX
This recipe makes about 1 cup of seasoning – the recipe can easily be cut in half or doubled as needed.
- 6 TBSP Paprika
- 3 TBSP Garlic Powder
- 2 TBSP Onion Powder
- 1 TBSP Kosher Salt (can be omitted for salt-free)
- 1 TBSP Ground Black Pepper
- 1 TBSP Dried Thyme
- 1 TSP Ground Red Pepper
To a small bowl add all of the seasoning ingredients. Mix until well combined. Use right away or store in an airtight container in cool, dry place for up to 6 months.
How to Store Cooked Chicken Wings
If you happen to have any chicken wing leftovers (we rarely do), you’ll want to store them safely. Here’s how:
- Let the chicken cool slightly, then transfer into an airtight container or wrap well. Cooked chicken should never be left out for more than 2 hours before refrigerating or bacteria may start to grow.
- Store on the top shelf of the refrigerator, away from any raw meats, for up to 3 days.
More Low Carb Chicken Recipes You’ll Love
Keto Cajun Chicken Wings
- 2-1/2 pounds chicken wings, cut into wing sections
- 1-1/2 tsp Cajun seasoning
- 1/4 cup low carb brown sugar
- 2 tbsp vegetable oil
- Preheat oven to 375°F. Cover large shallow baking sheet with foil or parchment paper.
- Place wings into large bowl, drizzle over oil. Toss wings to coat with oil. Place wings in single layer on prepared baking sheet.
- In small bowl, mix Cajun seasoning with low carb brown sugar. Sprinkle seasoning over each wings and use fingers to rub over entire wing.
- Bake on center rack of oven for 45 – 50 minutes until wings are crispy and golden and have reached an internal temperature of at least 165°F on instant read thermometer.
- Serve hot with ranch or blue cheese dressing.
EQUIPMENT WE USED!
NUTRITION INFORMATION PER SERVING
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