Crispy Coconut‑Crusted Chicken Wings with Sriracha Mayo Dip
"These crispy coconut‑crusted chicken wings are the ultimate keto snack for game night, a lazy Friday evening, or a quick protein boost between meals. By swapping traditional flour for a blend of unsweetened shredded coconut and almond flour, you get a satisfyingly crunchy coating that stays low‑carb while delivering a buttery, tropical flavor that pairs perfectly with the fiery sriracha mayo. The wings bake at a high temperature, so you get that restaurant‑style crisp without the deep‑fried guilt, and the dip adds a creamy, tangy heat that keeps your taste buds dancing. For the best texture, pat the wings dry before coating and flip them halfway through baking—this ensures an even golden crust on every side. Serve them hot, drizzle a little extra olive oil for shine, and watch them disappear in minutes. This recipe is SEO‑friendly, easy to scale, and perfect for anyone following a keto lifestyle who craves a crunchy, flavorful snack without the carb overload."
Ingredients
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine shredded coconut, almond flour, garlic powder, smoked paprika, sea salt, and black pepper.
In another bowl, beat the two eggs until smooth.
Pat the chicken wings dry with paper towels, then dip each wing into the beaten egg and immediately coat with the coconut‑almond mixture, pressing gently to adhere.
Arrange the coated wings on the prepared baking sheet and drizzle with olive oil.
Bake for 25‑30 minutes, flipping the wings halfway through, until the coating is golden brown and crisp.
While the wings bake, whisk together mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl to create the dip.
Serve the hot wings with the sriracha mayo on the side for dipping.
Gather Ingredients
Step by Step
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine shredded coconut, almond flour, garlic powder, smoked paprika, sea salt, and black pepper.
In another bowl, beat the two eggs until smooth.
Pat the chicken wings dry with paper towels, then dip each wing into the beaten egg and immediately coat with the coconut‑almond mixture, pressing gently to adhere.
Arrange the coated wings on the prepared baking sheet and drizzle with olive oil.
Bake for 25‑30 minutes, flipping the wings halfway through, until the coating is golden brown and crisp.
While the wings bake, whisk together mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl to create the dip.
Serve the hot wings with the sriracha mayo on the side for dipping.