Keto Garlic Parmesan Wings (Print Version)

Crispy garlic parmesan wings roasted and served with celery sticks and creamy ranch dressing.

# Ingredient List:

→ 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 for crispiness

→ 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, optional

→ Sides

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

# How to Make:

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. 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 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 -
  • The wings come out impossibly crispy on the outside while staying juicy inside, no deep frying required.
  • It fits perfectly into keto or low-carb eating without tasting like you're sacrificing anything.
  • The garlicky, buttery coating tastes like restaurant-quality comfort food but takes minimal effort.
02 -
  • The baking powder trick only works if it's truly aluminum-free and added before cooking—it won't crisp wings that are already roasted.
  • Freshly grated Parmesan makes a world of difference; pre-grated versions won't melt as smoothly into the butter.
03 -
  • Don't crowd the baking sheet—spacing wings apart ensures even crisping and prevents them from steaming.
  • Melt the butter gently and add garlic to already-melted butter rather than melting them together, which prevents the garlic from burning and turning bitter.
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