Save to Pins My friend Sarah texted me at 2 PM on a random Tuesday asking if I had anything to eat, and I found myself staring at a package of chicken wings I'd bought without a real plan. I wanted something that wouldn't derail her keto diet but also wouldn't taste like deprivation, so I threw together what seemed like a wild combination: baking powder for crispiness, garlic, butter, and enough Parmesan to make it sing. Twenty minutes later, the smell from my oven had her convinced I'd been planning this masterpiece all along. That batch turned into my go-to when I needed something impressive but genuinely easy.
I made these for my book club last month, and the whole vibe shifted when the platter came out. Someone assumed they were restaurant takeout, and I let that compliment sit in the room for a full three seconds before admitting the truth. What started as nervous experimentation became the thing people asked me to bring back, which is the best feeling a home cook can get.
Ingredients
- Chicken wings (1.5 lbs, flats and drumettes separated): Separating them lets every piece cook evenly and get maximum surface area for crispiness, which honestly changed my entire chicken wing approach.
- Baking powder (aluminum-free, 1 tbsp): This is the secret weapon that confused me for years until I understood it creates a chemical reaction that browns and crisps the skin without deep frying.
- Sea salt (1/2 tsp) and black pepper (1/2 tsp): Simple seasoning that lets the garlic Parmesan shine instead of competing with it.
- Unsalted butter (4 tbsp, melted): The base of your sauce, and using unsalted lets you control the salt level since the Parmesan brings its own saltiness.
- Garlic (4 cloves, finely minced): Mince it small so it distributes through the butter and coats every wing, not just sitting in chunks at the bottom.
- Grated Parmesan cheese (1/2 cup): Freshly grated makes a real difference in texture, though pre-grated works in a pinch if you're not in the mood to wrestle with a block.
- Fresh parsley (1 tbsp, chopped, optional): A handful at the end adds brightness and makes it look like you actually knew what you were doing.
- Crushed red pepper flakes (1/2 tsp, optional): For heat lovers, this sneaks up in the best way and won't overpower the garlic.
Instructions
- Get your oven ready and prep your workspace:
- Preheat to 425°F and line your baking sheet with foil (makes cleanup infinitely easier, trust me). Set a wire rack on top so the wings don't sit in their own rendered fat.
- Dry and season those wings:
- Pat the wings completely dry with paper towels because any moisture will steam instead of crisp. Toss them in a bowl with baking powder, salt, and pepper until every piece looks lightly dusted.
- Get them golden:
- Spread wings in a single layer on the rack and bake for 40 to 45 minutes, flipping halfway through. You'll know they're done when they're deep golden and the skin looks almost papery when you poke it.
- Build your sauce while they bake:
- Combine melted butter, minced garlic, and half the Parmesan in a bowl so it's ready to go the moment the wings come out. I like to let the garlic sit in the warm butter for a few minutes to get more flavorful.
- Toss and coat immediately:
- Pull the wings from the oven and transfer them to your sauce while they're still hot, so they absorb all that garlicky buttery goodness. This is when the magic happens and everything gets glossy and delicious.
- Finish with flair:
- Transfer to a serving platter and top with remaining Parmesan, parsley if you're using it, and red pepper flakes for heat. Serve while still warm so the cheese gets a little melty.
Save to Pins My mom made a batch of these last summer when my nephew came over, and I watched him eat six wings before realizing he'd never actually been on keto and didn't care. He just wanted more because they were good, which somehow felt like the highest compliment. Food that crosses barriers like that, that tastes indulgent instead of restrictive, is what cooking should really be about.
The Crispiness Factor
The combination of the baking powder and high heat creates a texture that feels restaurant-quality, and I learned this by accident when I was trying to replicate wings from a place down the street. The baking powder raises the pH on the chicken skin, which lets it brown faster and more evenly, creating that papery crispness everyone loves. It's not magic, it's just chemistry, but it feels like magic when you bite into it.
Flavor Building Layers
I used to think wings needed hot sauce or BBQ to be interesting, but this recipe showed me that garlic and Parmesan are actually complete all on their own. The butter carries the garlic flavor throughout, the Parmesan adds saltiness and umami, and together they create something that feels rich without being heavy. Once I understood that simple ingredients can do serious work, I started approaching other recipes differently.
Making It Your Own
These wings are a canvas, honestly, and I've played around with them more times than I should admit. Some nights I add fresh lemon zest at the very end, other times I swap in Pecorino Romano for a sharper bite, and once I even added a tiny bit of garlic powder because I was out of fresh garlic and got desperate. The core recipe is flexible enough to bend without breaking, which is why I keep coming back to it.
- Pecorino Romano makes everything more intense and briny if you want that sharper edge instead of the milder Parmesan.
- A squeeze of fresh lemon juice right before serving brightens everything and cuts through the richness beautifully.
- If you want heat, red pepper flakes work, but fresh sliced jalapeños tossed in at the end add flavor without just spice.
Save to Pins These wings taught me that keto cooking doesn't have to feel like sacrifice, and that good food comes from understanding why techniques work, not just following steps. I make them now whenever I want something that feels celebratory instead of restrictive.
Frequently Asked Questions
- → How do I get crispy wings in the oven?
The baking powder helps draw moisture from the skin, creating that perfect crunch. Pat wings completely dry before coating and arrange on a wire rack to allow air circulation. The high oven temperature of 425°F ensures even crisping.
- → Can I make these ahead of time?
Yes! Bake the wings completely and store in the refrigerator. Reheat in a 400°F oven for 10-12 minutes to restore crispiness, then toss with fresh garlic Parmesan butter before serving.
- → What dipping sauces work well?
Keto-friendly options include blue cheese dressing, ranch made with avocado mayo, or garlic aiole. For something lighter, try hot sauce mixed with melted butter or a creamy dill dip.
- → Can I use chicken drumsticks instead?
Absolutely! Adjust cooking time to 35-40 minutes depending on size. The baking powder trick works equally well on drumsticks for that coveted crispy skin.
- → Is the baking powder necessary?
While not strictly required, baking powder significantly improves crispiness by altering the skin's pH level. If omitting, wings will still be tasty but may lack that extra crunch factor.
- → How many net carbs per serving?
Each serving contains approximately 2 grams of total carbohydrates, making these wings an excellent choice for those following a strict ketogenic or low-carb eating plan.