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Crispy Keto Harissa Chicken Wings

4.9 stars, average of 14 ratings

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Ever since I discovered this foolproof method for ultra-crispy chicken wings, it's the only way I bake them! These crispy chicken wings are served with a spicy Harissa mayo dip. They perfect for family gatherings, summer barbecues and game nights with friends.

Tips for the Crispiest Chicken Wings

Making oven-baked chicken wings is easy but there are a few tips that will take your wing game to the next level! Here they are:

  • Remove any moisture from the chicken wings by pat drying them with a paper towel
  • Use gluten-free baking powder mixed with salt for extra crispiness. Just make sure you do NOT use baking soda as a replacement for baking powder. It won't work and will make the wings unpalatable!
  • Use a rack during cooking to allow all the juices to drip.
  • Bake the wings twice, first on low to render the fat and then on high to crisp them up.

How To Serve Chicken Wings

Four to six wingettes will be enough as an appetizer. For a satisfying lunch or dinner option you can serve these crispy wings with simple side salads including Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette, Easy Keto Berry Side Salad, Quick & Easy Cucumber Radish Salad, or Super Simple Keto Coleslaw.

Apart from the easy Harissa mayo dip used in this recipe, you can try the wings with Easy Keto Ranch Dressing, Garlic Mayo or even our Chocolate BBQ Sauce.

DIY Harissa Spice Mix

If you can't find ready-made Harissa spice mix (it should be easy to find it in most grocery stores), you can make your own by using the following ingredients:

  • 1 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tsp caraway seeds
  • 1/2 tsp whole peppercorns
  • 1/4 cup dried minced chiles
  • 1 tbsp garlic flakes or 1/2 tbsp garlic powder
  • 1 tbsp smoked paprika
  • Optional: 1/2 to 1 tsp sea salt (I skipped it in mine)
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano

First, toast the cumin seeds, coriander seeds, caraway seeds and peppercorns in a hot dry pan over a medium-low heat, tossing to prevent burning, for 1 to 2 minutes. This will make your spice mix more fragrant. Take off the heat and use a mortar and pestle to crush the toasted spices into a fine powder. Transfer into a jar and add all of the remaining ingredients. Close the jar with a lid and shake to combine. Open the lid to let the spices cool down completely before sealing again. This spice mix will keep for months.

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Hands-on Overall

Serving size 5-6 wingettes

Allergy information for Crispy Keto Harissa Chicken Wings

✔  Gluten free
✔  Dairy free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 5-6 wingettes)

Net carbs1.1 grams
Protein22.4 grams
Fat46.5 grams
Calories518 kcal
Calories from carbs 1%, protein 17%, fat 82%
Total carbs1.3 gramsFiber0.2 gramsSugars0.1 gramsSaturated fat12.2 gramsSodium904 mg(39% RDA)Magnesium23 mg(6% RDA)Potassium269 mg(13% EMR)

Ingredients (makes 4 servings)

  • 10-12 chicken wings, cut at joints (~ 1 kg/ 2.2 lbs), freeze the wingtips for later to make chicken stock or bone broth
  • 1 tbsp gluten-free baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp melted ghee or virgin avocado oil (30 ml)
  • 1 tbsp Harissa spice mix, divided (5 g/ 0.2 oz)
  • 1/2 cup paleo mayonnaise (110 g/ 3.9 oz)
  • Optional: fresh herbs such as parsley or cilantro, to serve


  1. Preheat the oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Set the oven racks to lower-middle and upper-middle positions. Use a baking tray deep enough to gather the fat as the chicken wings bake. Line the tray with baking foil to make it easy to clean. Place a rack on top of the foil.
  2. Use a sharp knife or meat scissors and cut the wings at joints. You will end up with three pieces per wing. Pat dry all the pieces using a paper towel.
    Note: You will need 10-12 chicken wings which is about 1 kg (2.2 lbs). This amount will yield about 50% meat. Macronutrients are calculated from edible parts only. Crispy Keto Harissa Chicken Wings
  3. Store the wingtips in the freezer to make bone broth or chicken stock (they are not used in this recipe). Place the remaining wing pieces in a large ziplock bag or a bowl. Add the baking powder and salt. Toss to coat from all sides. Crispy Keto Harissa Chicken Wings
  4. In a small bowl, combine the melted ghee (or avocado oil) and 1 teaspoon of Harissa spice mix. (For a DIY spice mix, see recipe tips above.) Crispy Keto Harissa Chicken Wings
  5. Place the wings on the rack skin side up and spread in a single layer. Brush each piece with melted Harissa ghee and bake the wings on the lower-middle rack for 30 minutes. Crispy Keto Harissa Chicken Wings
  6. Then, move the wings to the upper-middle rack, increase the temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional), and bake for another 30 to 35 minutes. Rotate the tray halfway to ensure even cooking. When done, remove the tray from the oven and let the wings rest for 5 minutes before serving. Brush off any burnt spices. Crispy Keto Harissa Chicken Wings
  7. While the wings are baking, prepare the Harissa mayonnaise dip by mixing the remaining 2 teaspoons of Harissa spice mix with mayonnaise.
  8. Serve the Harissa mayo with the crispy chicken wings. Optionally, sprinkle with fresh herbs such as parsley or cilantro. For a satisfying lunch or dinner you can serve them with a simple side salad (see recipe tips).
  9. Chicken wings are best served fresh. You can store the wings in the fridge for up to 3 days and reheat in the oven before serving, however, they will lose some of their crispiness. Crispy Keto Harissa Chicken Wings

Ingredient nutritional breakdown (per serving, 5-6 wingettes)

Net carbsProteinFatCalories
Chicken wings, raw with skin
0 g21.9 g16.1 g239 kcal
Baking powder, gluten-free
0.8 g0 g0 g4 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
0 g0 g7.5 g68 kcal
Harissa Spice Mix, homemade
0.2 g0.2 g0.1 g4 kcal
0.2 g0.3 g22.8 g204 kcal
Total per serving, 5-6 wingettes
1.1 g22.4 g46.5 g518 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Thank you for the simple combination recipe. I'm happy to see a harissa mix without tomato powder and look forward to adding it in burgers, eggs... and well just about any protein.
Can the same level of crispness be achieved with the diy cream of tartar and baking soda mix instead of purchased baking powder? Or is it the cornstarch in baking powder that causes the crispness?

Hi Christina, that is actually exactly what I did because I don't buy baking powder to avoid any of those starches. Even gluten-free baking powder has them (anti-clumping effects) and I just find it easier to mix baking soda and cream of tartar just when I need some. I listed baking powder for simplicity as not everyone has access to cream of tartar (it seems to be rare in some countries), and a little bit of cornstarch isn't usually an issue. To replace the 1 tbsp baking powder, you can use 1 1/2 tsp of cream of tartar, plus 3/4 tsp baking soda and combine well before sprinkling on the wings.