Keto Garlic Parmesan Wings (Printable Version)

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

# 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

# How-To Steps:

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, sea salt, black 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 cheese, fresh parsley, dried Italian herbs, and crushed red pepper flakes.
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 so crispy on the outside and juicy inside that you'll forget you're eating keto-friendly food.
  • The garlic parmesan butter clings to every edge, so there's no dry bite in the bunch.
  • You can have appetizers on the table in under an hour with minimal prep work.
02 -
  • If your wings steam instead of crisp, it's because they're too crowded on the pan or the oven racks aren't positioned right—use the middle rack and give them space to breathe.
  • Add the butter after they're roasted, not before, because coating them beforehand creates a soggy bottom half that won't crisp up no matter how long you cook them.
03 -
  • Rotate the wings exactly halfway through cooking—setting a timer ensures you don't forget and end up with uneven browning on one side.
  • Use a meat thermometer to check that the thickest part reaches 165°F if you want absolute certainty they're cooked through, though the golden color is usually a reliable guide.
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