You can’t beat these crispy Keto Chicken Wings dripping with luscious garlic parmesan sauce. They are the ultimate low carb Game Day finger food!
Have I ever mentioned that chicken wings are my favorite food group? Yes, I really do think these unassuming little chicken parts deserve their own food group. I consider them to be a very important part of my low carb diet.
And these Garlic Parmesan Wings are seriously addictive. They have a crispy, golden brown exterior and succulent meat. The buttery, garlicky sauce certainly doesn’t hurt either!
My whole family loves these keto chicken wings. We find ourselves jostling and fighting for that last one on the tray. Even when I make a double batch!
Can’t get enough of that garlic parmesan combo? Check out my Keto Garlic Parmesan Knots made with fathead dough, and my Air Fryer Brussels Sprouts for more.
Easy crispy wings at home
Want to know how to make crispy keto chicken wings in your oven? This little tip blew my mind when I first learned about it. But it really does get the skin nice and crispy without the trouble of deep frying.
And it uses a common ingredient that you likely have in your pantry right now: Baking powder.
I first discovered this little trick from Recipe Tin Eats. I found it hard to believe that adding a little baking powder would result in such delectable wings. But it does, it really does!
And I’ve since used this same trick for other recipes such as Buffalo Drumsticks and Cajun Wings. I even used it to crisp up the skin for some Keto Fried Chicken.
Reader Testimonials
“Hello heaven! These wings are unreal – bursting with flavor, and crazy easy! I have a new go-to game day recipe!” — Courtney
“Made these tonight for “living room tailgating” and they were perfect!! Served them with a Bleu cheese/ranch dressing and that really went well with the garlic Parmesan!” — Naomi
“THESE WINGS ARE SOOOOOO GOOD!! THESE WINGS ARE AMAZING!! Follow the directions – you won’t be disappointed! I NEVER leave feedback, but man, you gotta make these wings!” — Mary
Ingredients you need
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- Chicken wings: You can use fresh or frozen wings. If using frozen, make sure to thaw them completely. Pat the wings VERY dry before adding the baking powder and seasonings.
- Baking powder: This is the secret ingredient to crispy keto chicken wings. Use aluminum free baking powder, as some people notice a bitter taste with brands that contain it. Don’t use baking soda as it will taste very strong and unpleasant.
- Butter: You can use salted or unsalted butter. I tend to use salted for savory recipes like this.
- Garlic: Either press or mince the garlic finely. You want small pieces to get good coverage over the wings.
- Parmesan: I like to use the very finely, somewhat powdery, grated Parmesan that comes in a tub in the cheese section, because it sticks to the wings a little better. But you can also use freshly grated Parmesan. Note that I am not referring to the junky Kraft variety that comes in a green can, as that often contains fillers and anti-caking agents.
- Fresh parsley: Fresh parsley adds better flavor and color, but if you only have dried, you can use that too. Use only 1 ½ teaspoons of dried parsley.
- Seasonings: Paprika, cayenne, salt, and pepper.
Step-by-step directions
1. Coat with baking powder: Place half of the wings in a heavy duty ziploc bag and sprinkle with half of the baking powder. Shake vigorously to coat, then place the wings a greased baking. Repeat with the remaining wings and the remaining baking powder.
2. Add seasoning: In a spice jar, combine the paprika, black pepper, and cayenne. Sprinkle lightly over the wings on both sides.
3. Bake at low temp: Bake 30 minutes at 250ºF minutes, until the wings feel dry and crisp. This first baking phase helps render the fat and crisp up the skin.
4. Bake again: Increase the oven heat to 425ºF. Place the wings back on the rack, skin side down. Bake 15 minutes, then flip over once more and bake another 10 minutes.
5. Make the sauce: Melt the butter in a microwaveable safe bowl or in a saucepan. Whisk in the garlic and parsley. Pour the sauce over the chicken wings and then sprinkle with the Parmesan. Toss well to coat. Sprinkle with chopped parsley. Sprinkle with salt to taste.
Expert tips
This is honestly the best method for oven-baked wings out there. The baking powder does add a fair amount of saltiness, as does the Parmesan, so use a light hand with the salt until you know how they taste.
You can also prepare these garlic parmesan wings in an air fryer. You don’t need the baking powder to crisp them up, but many readers still use it to make the wings extra crispy.
Air Fryer Method: Place the wings skin side down on the air fryer rack and cook at 400ºF for 10 minutes. Flip them over and cook again for another 10 to 15 minutes, until the skin is crispy. I use the air fryer for my pickle brined wings.
Store any leftovers in an air tight container in the fridge for 3 or 4 days. You can re-heat them in a warm oven, although they will never be quite as crispy as when they are freshly cooked.
Frequently Asked Questions
While chicken wings on their own are keto-friendly, you will want to steer clear of
wings that have a thick breading or are served with sugar-laden sauces. These keto garlic parmesan wings are super crispy and have only 1.3g net carbs per serving so they’re a great choice.
Look for wings that are coated in naturally sugar-free seasonings and sauce. Classic Buffalo sauce is usually sugar-free, as is garlic parmesan and lemon pepper. Cilantro lime is another good option. And you can always use my sugar-free BBQ sauce if you’re craving sweet wings!
Baking powder is slightly alkaline and it raises the pH levels on the chicken’s skin. This breaks the proteins down more easily giving you the crispy brown skin we crave. It also reacts with the natural juices in the wings to form carbon dioxide. This creates small bubbles in the skin which also helps create a crunchy texture.
What to serve with keto chicken wings
Enjoy these delicious buttery wings as is or serve with one of these delicious sauces:
- Chunky Feta Dressing
- Chipotle Ranch Dressing
- Sugar Free Carolina BBQ Sauce
- Keto BBQ Sauce
- Sugar Free Honey Mustard
Garlic Parmesan Wings
Ingredients
- 3 lbs chicken wings
- 1 ½ tablespoon baking powder
- ¾ teaspoon paprika
- ¾ teaspoon black pepper
- ¼ teaspoon cayenne
- ¼ cup salted butter
- 4 cloves garlic minced
- 1 tablespoon chopped parsley
- ⅓ cup grated parmesan
Instructions
- Preheat the oven to 250ºF and place a baking rack over a rimmed baking sheet. Brush the rack with oil to prevent sticking.
- Place half of the wings in a heavy duty ziploc back and sprinkle with half of the baking powder. Shake vigorously to coat, then place the wings on the prepared rack. Repeat with the remaining wings and the remaining baking powder.
- In a spice jar, combine the paprika, black pepper, and cayenne. Sprinkle lightly over the wings on both sides.
- Bake 30 minutes, until the wings feel dry and crisp to the touch. Remove from the oven and increase the heat to 425ºF. Flip the wings so that they are skin side-down and bake 15 minutes. Then flip them over once more to be skin side up and bake another 10 minutes.
- Melt the butter in a microwaveable safe bowl or in a saucepan. Whisk in the garlic and parsley.
- Pour the sauce over the chicken wings and then sprinkle with the Parmesan. Toss well to coat. Sprinkle with chopped parsley. Sprinkle with salt to taste.
Heather says
Made these for dinner tonight. They were a huge success. Thank you for the recipe. We will definitely be having these again!
April Jenson says
Hi, If using drumsticks instead, how would you adjust the temperature? Thank you!
Carolyn says
Don’t adjust the temp. But the baking time will be a wee bit longer. See this recipe https://alldayidreamaboutfood.com/low-carb-crispy-baked-buffalo-drumsticks/
Samantha says
Has anyone tried these in the air fryer?
Carolyn says
Yep, it’s great. You don’t need to do the step with the baking powder.
Dana Fultz says
I make these at least 3 times per week in air fryer. I always use baking powder. It makes them extra crispy and craggy. I also use smoked paprika. I mix Frank’s hot sauce with real butter and grated parmesan and nuke for 30 seconds. The wings only take 30 minutes in a preheated air fryer. I’m addicted. They are the best.
Carolyn says
Sounds wonderful to me!
nicole says
I don’t know how you could get both sides crispy without turning them. I got one side crispy soft on one side when time’s up.
Carolyn says
You need to use an open baking rack, not a broiling pan. That allows air to circulate underneath.
nicole says
i did. i used cooling rack just like yours in the video. thanks
Kari says
Be sure your aluminum foil is shiny side up under the rack. That will reflect the heat back toward the underside of the wings.
lori says
My husband is a picky eater. When I told him that I was going to make crispy chicken wings for supper, he said, “really? They won’t be any good…..I only like wings from a restaurant.” Fast forward……The wings were absolutely to die for! My husband wished I had made more. He couldn’t believe how crispy they were…..and FLAVORFUL! Such a fantastic recipe. Will definitely make again. THANK YOU!!!!!
Linnae Bosma says
I doubled this recipe, cooked them on the grill and took them to a family Christmas dinner. So simple – and everyone loved them! I usually make the brown butter bay wings but these will be a new favorite — thank you!
jillian says
I found a recipe long ago for “heroin” wings that are so simple. dry wings…Dip in melted butter and then in seasoned parmesan (I use paprika, garlic powder and Italian herbs but any you like are ok) I bake on a silpat, these will stick if not careful. Bake @ 350 for one hour..make a lot! Thanks again for all the amazing recipes you have given us. We have all of your cookbooks and love them.
Bryan Martinez says
My wife gets mad at me all the time whenever we go out to eat wings because my choice is ALWAYS garlic parmesan! She loves her hot wings haha I’m definitely making this recipe though, thank you!
Carolyn says
Enjoy!
Patty says
I am considering making these for Christmas Day. My question is: after baking, do you think they would remain crispy if kept warm in a crock pot or slow cooker? TIA! P.S I am making your cranberry blender muffins for breakfast. LOVE those things! Also, I made your chocolate pepperment star cookies to share with my family as the only keto cookie. First try at that recipe and they are the best! Thank you Carolyn for ALL your wonderful recipes!
Carolyn says
No, sadly there is NO wing recipe that remains truly crispy as it cools and is rewarmed. Especially not in a slow cooker, as that tends to add moisture. You could re-heat them in an oven gently and they would re-crisp up again a bit.
Vicki Bilski says
I finally took the time to make these tonight, but they are worth every second of prep! My family devoured them! Thank you for all of your recipes, each one I have tried, I have loved!
Carolyn says
So glad to hear it!
Sally van Rensburg says
Carolyn, would it be possible to give the metric measurements on these ingredients – I live in South Africa and all our measurements are metric. I’m hoping to try this with thighs tonight 🙂 Thank you for a wonderful and informative site.
CToth says
A+++ These are soo soo good! I made them because I love garlic and parmesan and they were amazing. My man was over the moon about them. He said they tasted just like the ones he often orders from a fast food chicken place. I don’t eat fried food so I was very happy to make these healthier baked chicken wings. Thank you soo much for great instructions, I followed them exactly except that I left out the red pepper flakes as a personal preference. I will be making these often.
Much gratitude for generously sharing your delicious recipes.
Carolyn says
So glad you like them!
Allie says
These are very tasty. I just started keto and have been looking for easy recipes that I can take to work, was not disappointed by these. I will definitely be making these for family gatherings this upcoming holiday season, as I think these would please just about everyone!
Carolyn says
So glad to hear it, Allie!
Sabrina says
I know what I’m making for dinner tonight now!! Wow, these looks so perfectly crispy!
Carolyn says
Thanks so much!
Erin | Dinners,Dishes and Dessert says
These are on my must-make list! These wings are incredible! Crispy and delicious!
Carolyn says
Thank you!
Courtney O'Dell says
Hello heaven! These wings are unreal – bursting with flavor, and crazy easy! I have a new go-to game day recipe!
Carolyn says
Wings like this are the only reason I watch football 😉
Katerina @ diethood .com says
Oh my goodness!! These are fantastic!!! A must make!!
Jennifer says
These are PERFECT for our party this weekend!! So excited to make them!
Charmin says
I love “wings” and order them regularly, but have never bought them to make myself. I was wondering…. Do you buy full size chicken wings or wingettes? I have never seen the size of drums and flats used at restaurants in the store. Thanks! I am excited to try these! I am starting my Keto journey and these will be great!!
Carolyn says
If you buy wings that aren’t separated into pieces, then you can cut them yourself. But I find most wings are already separated when I purchase them.
Babzoid says
I do my wings in the Actifry – just toss them in, no oil, and let them cook for around 25 minutes. I then add all the other ingredients (mixed together first) toss the wings around a bit and cook for another 3 or 4 minutes. Heaven!