Keto Garlic Parmesan Wings (Printable)

Crispy chicken wings baked and coated in garlic Parmesan butter for a flavorful, keto-friendly dish.

# What You'll Need:

→ Chicken Wings

01 - 1.5 pounds chicken wings, separated into flats and drumettes
02 - 1 tablespoon aluminum-free baking powder
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon black pepper

→ Garlic Parmesan Butter

05 - 4 tablespoons unsalted butter, melted
06 - 4 cloves garlic, finely minced
07 - 1/2 cup grated Parmesan cheese
08 - 1 tablespoon fresh parsley, chopped (optional)
09 - 1/2 teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with foil and place 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 to 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 if desired. Serve hot.

# Expert Advice:

01 -
  • They crisp up in the oven without a drop of oil, which feels like a small kitchen miracle every single time.
  • The garlic Parmesan butter hits that umami sweet spot where you forget you're staying in ketosis.
  • Forty-five minutes from raw to golden means you can pull these together faster than delivery arrives.
02 -
  • Moisture is the enemy of crispiness, so dry those wings as thoroughly as possible before the baking powder hits them, or you'll end up with steamed wings instead of crispy ones.
  • Toss the wings in the butter while they're fresh from the oven, not after they've cooled, because that's when they absorb the garlic and cheese flavors most effectively.
03 -
  • If you're cooking for people with different heat preferences, make the butter mixture without red pepper flakes and let guests add their own at the table.
  • Pecorino Romano is sharper and saltier than Parmesan, so use it if you want a more assertive cheese flavor, but cut it to 1/3 cup to avoid oversalting.
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