Keto Garlic Parmesan Wings (Printable)

Golden baked chicken wings tossed in rich garlic Parmesan butter, crisp and full of flavor.

# 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 fresh parsley, chopped
09 - 0.5 teaspoon crushed red pepper flakes

# Directions:

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 40-45 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 Tips:

01 -
  • They're genuinely crispy on the outside while staying juicy inside, which honestly shouldn't work but absolutely does.
  • The garlic Parmesan coating tastes indulgent but fits perfectly into keto without any compromise.
  • Prep is minimal and the whole thing comes together faster than takeout delivery.
02 -
  • Truly dry wings are non-negotiable—I learned this the hard way after one batch came out limp despite the baking powder trick.
  • The baking powder must be aluminum-free, otherwise you'll taste a metallic note that completely changes the game in a bad way.
  • Toss the wings immediately after they come out of the oven while they're still hot, because the warmth helps the butter and cheese adhere properly.
03 -
  • Make the garlic Parmesan butter while the wings bake so you can toss them immediately—the timing keeps everything hot and the coating sets perfectly.
  • If you're feeding a crowd, you can bake wings in batches and hold them warm on a platter covered loosely with foil, then toss everything together at the end for maximum crispness.
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