Keto Garlic Parmesan Wings (Printer View)

Crispy wings coated in savory garlic parmesan butter, paired with crunchy celery and creamy ranch.

# 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, minced
09 - 0.5 cup freshly grated Parmesan cheese
10 - 2 tablespoons fresh parsley, chopped
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

# Method:

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 40-45 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 1-2 minutes until fragrant. Remove from heat and stir in Parmesan, parsley, Italian herbs, and 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 genuinely crispy on the outside, impossibly juicy inside, and taste nothing like a diet compromise.
  • You'll have actual leftover butter sauce that tastes like restaurant-quality garlic parmesan, not the sad coating that slides off.
  • Forty-five minutes of hands-off time means you can shower, answer emails, or just breathe while dinner handles itself.
02 -
  • If your wings come out rubbery instead of crispy, you either didn't pat them dry enough beforehand or your oven runs too low—invest in an oven thermometer and you'll save yourself from this heartbreak.
  • Toss the wings with the butter the second they come out of the oven while they're still hot; the heat helps the butter emulsify and coat evenly instead of pooling at the bottom of the bowl.
03 -
  • Buy your chicken wings fresh from the butcher counter instead of frozen, and ask them to split and tip them for you—it's worth the few extra dollars for the time saved and the quality difference.
  • Make the garlic butter in a small saucepan rather than a bowl so you can taste it before it goes on the wings; this is your moment to adjust seasoning and make sure the garlic didn't scorch.
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