Crispy garlic parmesan wings make the best keto appetizer! Get my trick for crispy oven baked wings every time.
Updated keto garlic parmesan wings with a new recipe video!
These keto chicken wings are seriously addictive. Crispy and delicious, with a buttery garlic parmesan sauce. You won’t ever want store bought again!
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.
Check out my Garlic Parmesan Wings video!
Have I ever mentioned that wings are my favourite food group? Yes, I really do think these unassuming little chicken parts deserve their own food group. They easily rank up there as one of my favorite foods. Even more so now that I eat a low carb and sometimes ketogenic diet.
Because almost everywhere you go, some restaurant or pub or little hole in the wall will be serving chicken wings and as long as they are not breaded or sugar-glazed, they are usually keto friendly. So I often order wings when nothing else is available.
Of course, there are so-so wings, and there are good wings, and then there are REALLY good wings. Some places just stick them on the menu because it’s expected and they don’t really care about wings. They don’t feel the same way I do about wings, that they should be really crisp and not overly drowned in sauce.
They just pop some frozen wings into a fryer and slop some Buffalo sauce on them and consider it done. Yes, I will eat those and make the most of it. But I much prefer places that really care about their wings, that take the time to really crisp them up and then add just the right amount of seasonings and sauces. So you get flavour but you also get to enjoy the crispness and saltiness of the wing itself.
How to Make Garlic Parmesan Wings
Let me tell you how to get truly crispy garlic parmesan wings at home. It’s an astonishingly easy trick and it makes the best wings without the trouble of deep frying. I love deep fried foods but it’s a fair bit of work and it results in my house smelling like fried food for days.
But this little trick allows you to get crispy oven baked wings every time. Ready?
Baking powder. Yes, friends, baking powder.
I wish I’d thought of this trick myself because it’s ingenious. Alas, I did not and I think I saw it first on Recipe Tin Eats. I found it hard to believe that adding a little baking powder would result in such delectable wings but it does.
Here’s how it works
- Pat the wings dry very well, as this really only works on very dry wings. You can even leave them uncovered in the fridge overnight to help dry out the skin even more.
- Pop the wings in a ziplock bag and sprinkle with baking powder. Make sure it’s not baking soda, as only baking powder will work. Toss them around a bit to coat all the wings, then lay them out on a rack over a baking sheet.
- Bake at a low temp for about half an hour. This renders some of the fat so the skin can really crisp up.
- Then turn up the temperature and continue to bake for another 20 to 30 minutes, until crisp.
- Remove and toss with garlic parmesan butter.
This is honestly the best oven baked method out there, in my humble opinion. The baking powder does add a fair amount of saltiness unto itself so use a light hand with the salt until you know how they taste.
Garlic Parmesan Wings
Ingredients
- 3 lbs chicken wings
- 1 ½ tablespoon baking powder
- Salt and pepper
- ¼ cup salted butter
- 4 cloves garlic minced
- 2 teaspoon dried parsley
- Pinch red pepper flakes
- ½ ounce grated parmesan about ½ cup
- Fresh chopped rosemary or parsley
Instructions
- Preheat oven to 250F and place a baking rack over a baking sheet lined with foil. Brush rack with oil to prevent sticking.
- Pat wings dry very well (as dry as possible!) and place in a plastic bag. Sprinkle with baking powder, salt, and pepper and seal the bag. Shake to coat. Lay wings in a single layer on prepared baking rack and bake in lower third of oven for 30 minutes.
- Increase oven temperature to 425F and move baking sheet to upper third of oven. Continue to bake for another 20 to 30 minutes, until crispy. Transfer to a large bowl.
- Melt the butter in a microwaveable safe bowl or in a saucepan. Add the garlic, parsley and pepper flakes. Pour over the chicken wings and sprinkle with the parmesan. Toss well to coat. Sprinkle with chopped parsley. Sprinkle with additional salt and pepper to taste.
- Serve immediately with your favourite dipping sauce.
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!