Low Carb Garlic Parmesan Wings

These Low Carb Garlic Parmesan Wings deliver crispy, golden skin and big flavor without the carbs. Juicy baked chicken wings are roasted at high heat until crackly, then tossed in a rich blend of melted butter, fresh garlic, and nutty Parmesan cheese. With no breading or sugary sauces, they stay strictly keto while still satisfying that classic wing craving. Perfect for game day, weeknight dinners, or a hearty snack, each serving packs plenty of protein and fat to keep you full and energized on a low-carb lifestyle.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword baked chicken wings, game day, garlic parmesan, gluten free, keto wings, low-carb

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 430kcal

Equipment

baking sheet
Wire rack
large mixing bowl
Small Saucepan
Tongs
Parchment Paper
Paper towels

Ingredients

For the wings

2 pounds chicken wings drumettes and flats, patted very dry
1 tablespoon baking powder aluminum-free, not baking soda
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
1/2 teaspoon garlic powder

For the garlic Parmesan butter

1/3 cup unsalted butter
3 cloves garlic minced
1/2 cup Parmesan cheese finely grated, plus more for serving if desired
2 tablespoons fresh parsley minced
1/4 teaspoon red pepper flakes optional, for heat

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper, then place a wire rack on top.
Pat the chicken wings very dry with paper towels, removing as much surface moisture as possible to help them crisp.
In a large mixing bowl whisk together the baking powder, kosher salt, black pepper, and garlic powder until evenly combined.
Add the dried wings to the bowl and toss thoroughly until every piece is evenly coated with the seasoning mixture.
Arrange the coated wings in a single layer on the wire rack, leaving a little space between each piece for good airflow.
Bake the wings for 25 minutes, then flip each wing and continue baking for another 15 to 20 minutes, or until the skin is deeply golden and very crisp.
While the wings finish baking, melt the butter in a small saucepan over low heat, then add the minced garlic and cook, stirring frequently, for 1 to 2 minutes until fragrant but not browned.
Remove the saucepan from the heat and stir in the grated Parmesan, minced parsley, and red pepper flakes if using, mixing until a loose, spoonable paste forms.
Transfer the hot, crispy wings to a clean large bowl and immediately pour the warm garlic Parmesan butter over the top.
Toss the wings well until they are thoroughly coated in the garlic Parmesan mixture and serve right away, garnished with extra Parmesan and parsley if desired.

Notes

For extra crispy wings, refrigerate the seasoned, uncovered wings on the rack for 1 to 2 hours before baking to dry the skin even more. If using a convection oven or air fryer, you may be able to reduce the cook time slightly; just watch for deep golden, crisp skin as your cue. These wings reheat well in a 375°F oven or air fryer for a few minutes until sizzling, which helps restore their crunch without adding carbs.

Nutrition