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Garlic Parmesan Keto Chicken Wings - Crispy, Savory, and Low-Carb

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds chicken wings (flats and drumettes)
  • 1 tablespoon aluminum-free baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon smoked paprika (optional, for color)
  • 4 tablespoons unsalted butter
  • 3 to 4 cloves fresh garlic, minced (or 1 tablespoon jarred minced garlic)
  • 1/2 cup freshly grated Parmesan cheese, plus extra for topping
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1 to 2 tablespoons olive oil (if air frying or for extra crispness)
  • Lemon wedges, for serving (optional)
  • Red pepper flakes, for heat (optional)

Method
 

  1. Prep the wings: Pat the wings very dry with paper towels. Drier wings equal crispier skin. If they’re whole, separate the flats and drumettes and discard the tips or freeze them for stock.
  2. Season for crispiness: In a large bowl, mix baking powder, salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss the wings until evenly coated. The baking powder helps render fat and blister the skin.
  3. Set up for the oven: Place a wire rack on a rimmed baking sheet and spray or oil the rack lightly. Arrange wings in a single layer with space between them.
  4. Roast high and dry: Bake at 425°F (220°C) for 40–45 minutes, flipping once halfway. For extra crispness, broil for 2–3 minutes at the end, watching closely.
  5. Air fryer option: Toss wings with 1 tablespoon olive oil. Air fry at 380°F (193°C) for 18–22 minutes, shaking the basket or flipping halfway. Finish at 400°F (204°C) for 3–5 minutes to crisp.
  6. Make the sauce: While the wings cook, melt butter in a small pan over low heat. Add minced garlic and cook 1–2 minutes until fragrant, not browned. Stir in Parmesan and parsley to form a thick, spoonable sauce.
  7. Toss to coat: Transfer hot wings to a large bowl. Pour the garlic-parmesan butter over them and toss until every piece is glossy and coated. Add a pinch of red pepper flakes if you like heat.
  8. Finish and serve: Shower with extra Parmesan and a squeeze of lemon. Serve immediately while the skin is still crisp.