Create craveable sports bar flavor at home sans the carbo-load with this easy recipe that delivers authentic deliciousness!
Buffalo Wild Wings was “the” gathering place on my college campus. My friends and I spent far too many nights—and afternoons, if I’m honest—ensconced at the bar housing spicy wings and cold beer while solving deep, philosophical conundrums. Okay, we talked more about dating and music than philosophy, but they were still meaningful conversations.
I don’t miss many aspects of college, but I often reminisce about those greasy wings slathered in sauce. Now that I’ve embraced a low-carb lifestyle, indulgent dishes like that are off the menu. Sigh.
Discovering this primer for how to make keto Buffalo Wild Wings was like finding a time machine. I was certain it wouldn’t produce the authentic flavors from those halcyon days—but one batch proved me wrong. The dredge of almond flour and seasonings, paired with a quick sear in a skillet, creates the satisfying effect of breading without all the carbs. And the sauce tastes so much like BW3’s that I teared up a little on my first bite! It’s rich and buttery with a delightful bit of salty tang from the Worcestershire and soy sauces. The hot sauce and cayenne pepper deliver a nice kick that clocks in around the heat level of the restaurant’s original “medium” sauce—you’ll notice it, but it won’t make you sweat.
My partner and I made this recipe for an anniversary dinner not long ago. I love that it only takes an hour, fully half of which is spent waiting for the wings to bake. We’re planning a mini-reunion of our college buds soon, and I can’t wait to wow them with these amazing copycat wings!
The BW3 origin story
In the early 1980s, Jim Disbrow and Scott Lowery couldn’t find authentic Buffalo-style wings in Columbus, Ohio. The friends had recently relocated from Buffalo, New York, and craved their hometown’s signature dish. Their solution? Open their own wing joint near Ohio State University. The original name was “Buffalo Wild Wings & Weck,” referring to both the wings and the “beef on weck” sandwich on the menu—a nod to upstate New York traditions.
Before long, the casual sports bar atmosphere, affordable pricing, and vibrant social experience made “BW3’s”—as regulars call it—a huge hit. Arby’s Restaurant Group acquired the franchise in 2018, and today there are more than 1,300 locations around the globe. They sell nearly two billion wings each year and pour more draft beer than any other chain restaurant in the U.S.
How do I store leftovers?
Let your wings cool completely before storing them—but never leave chicken out at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze your wings for up to 4 months. A great freezing method is to lay the wings out in a single layer on a baking sheet, freeze them solid, then transfer them to a freezer-safe bag or container with as much air removed as possible. Thaw overnight in the fridge. Reheat in a 350°F oven or air fryer, a skillet over medium heat, or the microwave. Never reheat wings more than once.
Similar recipes to try
Hungry for more low-carb dishes with that iconic Buffalo flavor profile? Try this Keto Buffalo Chicken Dip Recipe, these Zero-Carb Buffalo Steak Bites, this Baked Keto Buffalo Chicken Dip, these Buffalo Chicken Meatballs, and this easy recipe for Low-Carb Crispy Keto Chicken Wings.
How To Make Keto Buffalo Wild Wings
Ingredients
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 32 ounces chicken wings
- Olive or avocado oil for frying
- 1/2 cup hot sauce
- 4 tablespoons butter melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/4 teaspoon cayenne pepper
- 6 strips bacon cooked and crumbled
Instructions
- Preheat oven to 400°F. Prepare a 9×13-inch baking dish with a spritz of nonstick cooking spray or a light coating of butter.
- In a shallow dish, combine the flour, garlic powder, salt, and pepper. Dredge the chicken through the flour mixture until coated and set aside.
- In a large skillet over medium-high heat, heat the oil. Add the chicken to the skillet and cook until golden brown, about 4 minutes per side.
- In a small bowl, whisk together the hot sauce, butter, Worcestershire sauce, soy sauce, and cayenne pepper. Pour over the chicken in the skillet and toss to coat.
- Transfer the chicken to the prepared baking dish and pour the remaining sauce from the skillet over it.
- Bake until the chicken pieces are heated through and a meat thermometer inserted into the thickest part registers a safe internal temp of 165°F, about 20-25 minutes.
- Remove from oven and let the chicken rest for 5-10 minutes. Sprinkle with crumbled bacon and serve immediately.
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