Keto Garlic Parmesan Wings (Printable)

Juicy wings coated in garlic parmesan butter, paired with celery and creamy ranch dressing.

# 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

# How To Make It:

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, salt, pepper, smoked paprika, and baking powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Roast for 40 to 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 for 1 to 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 until thoroughly coated.
06 - Serve immediately with celery sticks and keto ranch dressing on the side.

# Expert Advice:

01 -
  • These wings are so crispy and golden that nobody will believe you made them at home instead of ordering takeout.
  • The garlic parmesan coating tastes indulgent and restaurant-quality, but it's genuinely easy and keeps you on track with keto goals.
  • You get a complete meal in under an hour with minimal cleanup because everything roasts on one sheet.
02 -
  • Pat your wings completely dry before seasoning—I learned this the hard way by making soggy wings, and that single step changed everything.
  • The wire rack is non-negotiable because it lets heat circulate underneath and prevents the bottoms from steaming in their own rendered fat.
03 -
  • Air-dry your wings uncovered in the refrigerator for a few hours before roasting if you have time—it removes surface moisture and creates even more spectacular crispness.
  • Toast your Parmesan in a dry skillet for two minutes before grating if you want an extra nutty, complex flavor that elevates the entire dish.
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