Keto Garlic Parmesan Roasted Wings (Printable Version)

Crispy roasted wings coated in garlic parmesan butter, served with fresh celery and ranch for a satisfying low-carb meal.

# The Ingredients 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

# Step-by-Step Instructions:

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 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 to coat thoroughly.
06 - Serve immediately with celery sticks and keto-friendly ranch dressing on the side.

# Additional Tips::

01 -
  • They're genuinely crispy on the outside while staying juicy inside, and you'll actually want to lick your fingers when nobody's looking.
  • The garlic parmesan butter tastes like you spent hours in the kitchen, but honestly you're mostly just watching the oven do the work.
  • Zero carbs, zero guilt, and somehow more satisfying than wings that come loaded with sugar-heavy sauces.
02 -
  • If you skip the wire rack and roast wings directly on the sheet, the bottom will steam instead of crisping—I learned this the hard way, and it was a textural disaster.
  • Don't skip drying the wings; moisture is the enemy of crispiness, and wet paper towels are your best friend here.
  • The baking powder trick genuinely works, but only if it's aluminum-free; regular baking powder can leave a metallic aftertaste that ruins the whole experience.
03 -
  • The baking powder is controversial in some kitchens, but it's pure chemistry working in your favor—it raises the pH of the chicken skin and helps it brown faster and crispier.
  • If your ranch dressing is store-bought, check the label for hidden carbs; some brands sneak in sugar that defeats the whole keto purpose.
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