Keto Garlic Parmesan Wings (Printable)

Crispy garlic parmesan chicken wings served with crunchy celery and creamy ranch dressing, ideal for low-carb menus.

# What you 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

# Directions:

01 - Preheat oven to 425°F. Line baking sheet with parchment paper and position wire rack on top.
02 - Pat wings dry with paper towels. In large bowl, toss wings with olive oil, salt, pepper, smoked paprika, and baking powder until evenly coated.
03 - Arrange wings in single layer on wire rack. Roast for 40-45 minutes, turning halfway through, until golden brown and crispy.
04 - In 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, parsley, Italian herbs, and red pepper flakes.
05 - Transfer roasted wings to large bowl. Pour garlic parmesan butter over wings and toss thoroughly to coat.
06 - Serve wings immediately with celery sticks and keto ranch dressing on the side.

# Expert tips:

01 -
  • They're crispy on the outside and juicy inside—no soggy disappointments, just pure satisfaction on every bite.
  • The garlic parmesan coating is so addictive that people will forget these are actually low-carb and keto-friendly.
  • Honestly, the whole thing takes less time than ordering takeout, and tastes dramatically better.
02 -
  • If your wings come out soft instead of crispy, the culprit is usually moisture—either you didn't dry them enough or your oven temperature drifted, so invest in an oven thermometer.
  • Turning the wings halfway through roasting is non-negotiable; it's the difference between evenly golden and burnt in some spots, pale in others.
03 -
  • Air-dry your wings uncovered in the refrigerator for a few hours before roasting—it removes extra surface moisture and delivers otherworldly crispiness.
  • Mix the garlic parmesan butter while the wings are still roasting so it's ready to toss the moment they come out of the oven, keeping everything hot and the flavors bright.
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