Keto Garlic Parmesan Wings (Printable)

Crispy garlic parmesan chicken wings served with celery and creamy ranch for a flavorful low-carb dish.

# Components:

→ 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, optional

→ 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 fresh parsley, chopped
11 - 0.5 teaspoon dried Italian herbs
12 - 0.25 teaspoon crushed red pepper flakes, optional

→ Sides

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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and position a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings in a large bowl 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 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 if using.
05 - Transfer roasted wings to a large bowl. Pour garlic parmesan butter over wings and toss thoroughly to coat.
06 - Serve immediately with celery sticks and keto ranch dressing on the side.

# Expert Advice:

01 -
  • They're crispy on the outside, impossibly juicy on the inside, and finish cooking in under an hour from start to table.
  • The garlic parmesan coating tastes decadent and restaurant-quality, but you're making it in your own kitchen with just a few simple ingredients.
  • Zero guilt on keto—packed with protein, healthy fats, and practically zero carbs, so you can eat as many as you want.
02 -
  • If your wings come out soft instead of crispy, you've either skipped the wire rack (steam got trapped), didn't pat them dry enough, or the oven temperature was too low—invest in an oven thermometer because most ovens lie about their temperature.
  • The baking powder trick is real and works, but use aluminum-free or the wings can taste metallic; this one detail changes everything about the final texture.
03 -
  • If you have time, pat the wings dry and leave them uncovered in the refrigerator for several hours or overnight before roasting—the air circulation dries them further and creates an almost impossibly crispy exterior.
  • Minced garlic burns faster than sliced, so keep the heat low when infusing the butter and never walk away from the stove; a minute of distraction can turn your sauce from fragrant to acrid.
Return