Keto Garlic Parmesan Wings (Printable Version)

Crispy garlic parmesan wings paired with celery and creamy ranch for a flavorful low-carb option.

# 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 Prepare:

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 40-45 minutes, turning once halfway through, until golden brown and crispy.
04 - In a small saucepan over low heat, melt butter. Add minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in Parmesan cheese, fresh parsley, dried Italian herbs, and red pepper flakes.
05 - Transfer roasted wings to a large bowl. Pour garlic parmesan butter over wings and toss to coat thoroughly.
06 - Transfer wings to a serving plate and serve immediately with celery sticks and keto ranch dressing on the side.

# Expert Suggestions:

01 -
  • They're crispy on the outside, juicy inside, and require almost no active cooking time—just stick them in the oven and walk away.
  • The garlic parmesan butter is so addictive that you'll find yourself making extra sauce for dipping celery or even drizzling over other proteins.
  • Genuinely keto-friendly without tasting like diet food, which is the whole point of cooking this way.
02 -
  • The wire rack is not optional—it lets air circulate under the wings so they crisp up instead of sitting in their own moisture.
  • Don't skip the patting dry step, which feels tedious but actually decides whether you get wings or wings that taste vaguely steamed.
  • Add the butter mixture to hot wings, not cold ones, because the heat helps it coat evenly and makes the flavors cling better.
03 -
  • If you have time, let the wings air-dry uncovered in the refrigerator for several hours or even overnight—this removes surface moisture and makes them exponentially crispier.
  • Don't skip the parchment paper on your baking sheet because it prevents sticking and makes cleanup feel like less of a chore at the end of the meal.
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