Keto Garlic Parmesan Chicken Wings (Printable version)

Crispy baked wings coated in garlic Parmesan butter. Perfect low-carb appetizer or meal ready in 1 hour.

# What You'll Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tablespoon aluminum-free baking powder
03 - 0.5 teaspoon sea salt
04 - 0.5 teaspoon black pepper

→ Garlic Parmesan Butter

05 - 4 tablespoons unsalted butter, melted
06 - 4 cloves garlic, finely minced
07 - 0.5 cup grated Parmesan cheese
08 - 1 tablespoon chopped fresh parsley
09 - 0.5 teaspoon crushed red pepper flakes

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with foil and position a wire rack on top.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40-45 minutes, flipping halfway through, until golden and crispy.
04 - While wings bake, combine melted butter, minced garlic, and half of the Parmesan cheese in a bowl.
05 - Remove wings from oven. Toss immediately in the garlic Parmesan butter mixture until well coated.
06 - Transfer to a serving platter. Sprinkle with remaining Parmesan, chopped parsley, and red pepper flakes. Serve hot.

# Expert Advice:

01 -
  • The baking powder trick creates wings that rival deep-fried versions without any oil splatters or complicated setup.
  • Your kitchen will smell like an Italian steakhouse, and you'll actually feel like you cooked something fancy when really you were just watching the oven do the work.
  • These disappear at parties, and nobody suspects they're keto until you tell them, which makes you look like a magician.
02 -
  • If you skip drying the wings, you'll steam them instead of crisping them, and that's the one thing that ruins this entire dish, so don't rush that step even though it feels unnecessary.
  • Aluminum-free baking powder actually matters here because regular baking powder can leave a metallic aftertaste that becomes noticeable with the garlic and cheese.
  • Toss the wings in the butter while they're piping hot or the coating won't stick properly and you'll end up with a mess at the bottom of the platter.
03 -
  • Let your wings sit out for 10 minutes before cooking so they reach closer to room temperature, which helps them cook more evenly inside and outside.
  • If you're making these for a crowd, prep the wings early in the day, then bake them right before serving so they stay crispy instead of getting soft as they cool.
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