Keto Garlic Parmesan Wings

These keto garlic parmesan wings are honestly one of the best things I make at home. Crispy, buttery, loaded with garlic and parmesan, and completely low carb friendly.

If you’ve been looking for a wing recipe that doesn’t involve breading or flour, this is it. The skin gets super crispy in the oven thanks to one simple trick, and the garlic butter coating takes them over the top.

They work great as a main dish, a snack for game day, or even just a weeknight dinner when you want something easy but really satisfying.

The whole recipe comes together with simple ingredients you probably already have in your kitchen. Nothing fancy, nothing complicated.

Let me show you how to make them step by step. You’re going to want to make these on repeat.

Why You’ll Love This Recipe

Incredibly Crispy Skin Without Frying – The baking powder trick gives these wings a shatteringly crispy skin using just your oven.

Rich Garlic Butter Flavor – Real minced garlic cooked in melted butter creates a sauce that tastes like something from a restaurant.

Perfectly Keto Friendly – These wings have virtually zero carbs so you can enjoy a big plate without worrying about your macros.

No Breading Needed – You get all that crunch and texture without any flour or breadcrumbs whatsoever.

Recipe Ingredients

• 2.5 lb Chicken Wings, split
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Garlic Powder
• 1/2 cup Butter, melted
• 6 cloves Garlic, minced
• 1/2 cup Grated Parmesan
• 1 tsp Italian Seasoning
• 2 tbsp Chopped Fresh Parsley

How To Make

Step 1

Preheat the oven to 425°F and place a wire rack over a foil-lined baking sheet.

Step 2

Pat the wings completely dry with paper towels. In a large bowl, toss them with baking powder, salt, pepper, and garlic powder until evenly coated.

Step 3

Arrange the wings in a single layer on the wire rack, leaving space between them.

Step 4

Bake for 40-45 minutes, flipping halfway, until the skin is crispy and deeply golden.

Step 5

While the wings bake, combine the melted butter and minced garlic in a small saucepan over low heat. Cook gently for 2-3 minutes, then remove from heat.

Step 6

Transfer the crispy wings to a large bowl and pour the garlic butter over them. Sprinkle with parmesan and Italian seasoning, then toss to coat.

Step 7

Garnish with fresh parsley and serve immediately.

Tips

Make Sure the Wings Are Really Dry

This is the single most important step for crispy skin. I pat each wing individually with paper towels and press down firmly on both sides. If there’s any moisture left on the surface, the baking powder can’t do its job and you’ll end up with soft, rubbery skin instead of that golden crunch.

If you have the time, after patting them dry, spread them on a wire rack in the fridge uncovered for an hour or even overnight. The cold air dries out the skin even more, and the difference in crispiness is huge.

Use Aluminum-Free Baking Powder

Make sure you’re using baking powder and not baking soda. They look similar but baking soda will leave a really bitter, soapy taste on the wings that ruins them completely.

I also recommend grabbing aluminum-free baking powder if you can find it. Regular baking powder can sometimes leave a slight metallic aftertaste on the skin, and the aluminum-free version avoids that entirely.

One tablespoon might seem like a lot, but it’s spread across 2.5 pounds of wings so each one only gets a thin coating. That’s exactly what you need for the crispiest skin.

Don’t Skip the Wire Rack

The wire rack is what makes these wings crispy on all sides. It lifts the wings off the baking sheet so hot air circulates underneath them. Without it, the bottom of the wings sits in its own rendered fat and gets soggy instead of crispy.

Make sure you spray the rack with a little cooking spray or oil before placing the wings on it. Otherwise the skin will stick to the metal and tear right off when you try to flip them halfway through.

More Recipes

• Keto Bacon Wrapped Jalapeño Poppers
• Keto Buffalo Chicken Celery Bites
• Keto Jalapeno Popper Bites
• Keto Loaded Cauliflower Tots
• Keto Garlic Bread Bites

Frequently Asked Questions

Why do you add baking powder to the wings?

Baking powder is the secret to getting that super crispy skin without deep frying. It raises the pH of the skin’s surface, which helps it dry out and brown much better in the oven.

Make sure you use baking powder and not baking soda – they are not the same thing. Baking soda will leave a weird metallic taste on your wings.