Keto Garlic Parmesan Wings (Printable Version)

Crispy wings roasted with garlic parmesan butter, served alongside celery and creamy ranch dressing.

# What You’ll Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon smoked paprika
06 - 0.25 teaspoon aluminum-free baking powder

→ Garlic Parmesan Butter

07 - 3 tablespoons unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 0.5 cup freshly grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - 0.5 teaspoon dried Italian herbs
12 - 0.25 teaspoon crushed red pepper flakes

→ Sides

13 - 2 cups celery sticks
14 - 0.5 cup keto-friendly ranch dressing

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, pepper, smoked paprika, and baking powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Roast for 40 to 45 minutes, turning once halfway through, until golden brown and crispy.
04 - While wings roast, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 to 2 minutes until fragrant. Remove from heat and stir in Parmesan, parsley, Italian herbs, and red pepper flakes.
05 - Transfer roasted wings to a large bowl. Pour garlic parmesan butter over wings and toss to coat thoroughly.
06 - Transfer to serving platter and serve immediately with celery sticks and keto ranch dressing on the side.

# Expert Tips:

01 -
  • They're crispy on the outside, juicy inside, and genuinely addictive without the guilt.
  • Everything happens in one oven, one bowl, and about an hour from start to eating.
  • The garlic parmesan butter tastes like restaurant quality but costs a fraction of the price.
02 -
  • If your wings aren't completely dry before seasoning, they'll never get crispy no matter how long you roast them; it's worth the extra five minutes with paper towels.
  • The baking powder trick actually works for crispiness, but it only works if it's aluminum-free, otherwise you'll taste it.
  • Don't let the garlic brown when you're making the butter sauce or it turns bitter and ruins everything.
03 -
  • If you have time, uncovered air-drying wings in the fridge for a few hours before roasting takes the crispiness from great to insane.
  • Serve immediately after tossing with the butter, because these wings hold their heat and crispiness best right out of the pan.
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