Garlic Parmesan Wings (Baked and Super Crispy)
If you’re looking for an easy appetizer recipe or a kid-friendly dinner. Look no further. Garlic Parmesan Wings are it! These babies are baked but end up super crispy and they have a ton of flavor. Plus, who knew, they’re even keto and low carb!
I love wings but unfortunately, a lot of wings are breaded and then fried in unhealthy fat. This recipe has no breading and the only fat is good fat! So, you can feel good about eating them and serving them to your family.
Garlic parmesan chicken wings are one of my favorite keto-friendly appetizers.
What You’ll Love
- Saucy garlic parmesan sauce. The sauce on these wings is buttery and garlicky and trust me, finger-licking good.
- Mellow garlic flavor. Sauteing the garlic in the butter gives the garlic parmesan sauce a mellow flavor and infused the butter with all of its garlicky goodness.
- A little bit spicy. I add in a little red chili flake to give these savory wings a tasty kick.
- Extra crispy. Because you never want soggy wings! These are baked garlic parmesan chicken wings but they have a lovely crispy texture that you can’t beat.
What You’ll Need
- Chicken wings. You can use chicken wings and chicken drumettes for this recipe.
- Baking powder is your friend in this recipe. It’s the key to the ultra-crispy skin texture.
- Garlic Parmesan Sauce. Made with a generous amount of butter and garlic, plus parmesan cheese. Save some of that grated parmesan for sprinkling on at the end.
Tips + Tricks
- Dry the wings extremely well. Getting as much moisture as you can off of the skin is the key to crispy wings. That and tossing them in baking powder, which acts as a dehydrator in this recipe.
- Season the wings well with salt and pepper. Make sure to use a generous amount of salt and black pepper to season your wings.
- Make sure to use an oven-safe wire rack over your baking sheet. The wire rack allows the hot air in the oven to circulate all around the wings ensuring that they will be crispy on every side.
- Bake on a low temp for 30 minutes. Baking the wings at 250℉ on the lower rack of your oven removes even more moisture from the skin on the chicken wings. Trust me, don’t skip this step.
- Finish baking at a higher temperature. You’ll finish baking these wings at 425℉. The higher temperature allows them to get really crispy and a nice golden brown.
Storing Tips
On the slim chance that you have any garlic parmesan wings leftover you can store them in the fridge in an airtight container for up to a week. Reheat them in the oven for best results.
How To Reheat Garlic Parmesan Chicken Wings
Preheat your oven to 350℉. Spread your wings on a baking sheet in a single layer. Put the wings in the oven and reheat for 10-20 minutes, or until a meat thermometer stuck in the meatiest wing reads 165 degrees.
Serving Recommendations
These chicken wings are tasty enough to be eaten without any dipping sauce. But if you’re all about dipping sauce, serve these with a side of ranch.
Recipe Variations
- Salt and pepper wings. Instead of using the garlic-butter sauce, mix together a little oil + garlic and red chili flakes. Toss the crispy chicken wings with this salt and pepper wing sauce and top with sliced green onions.
- Sweeten them up. Add a little bit of honey to the garlic parmesan sauce for a nice sweet kick.
Making Wings In An Air Fryer
Instruction for air frying is super simple. Just work in batches to get extra crispy results.
- Preheat your air fryer to 375°F (190°C) and spray cooking spray on the basket.
- Toss chicken with baking powder in a bowl until evenly coated; season with salt.
- Place wings in a single layer in the greased air fryer basket, working in batches as needed.
- Cook chicken wings in the air fryer until a thermometer inserted near the bone reads at least 165°F (75°C), 20 to 25 minutes.
Frequently Asked Questions
Making extra crispy baked chicken wings is all about getting the skin on the wings really dry. when the chicken skin is really dry the chicken fat can do a better job of crisping up the skin as it renders out during the baking process.
Three things that ensure your wings will be extra crispy.
1. Patting your wings dry.
2. Tossing your wings in baking powder or cornstarch before baking.
3. Baking at 250℉ for 30 minutes before cranking the heat up to 425℉.
The baking powder absorbs liquid from the skin of the wings. This step will get your wings extra crispy. You can also use cornstarch here but it will add extra carbs.
Using this method of cooking, 1 serving of garlic parmesan wings only has 2 net grams of carbs. Compared to Buffalo Wild Wings Garlic Parmesan wings, which have 6 grams of carbs.
Yes, they are. And it’s a good thing too because you are going to want to make them all of the time. These easy-to-make baked chicken wings are low carb and make the perfect keto-friendly appetizer recipe.
More Appetizer Recipes To Try
More Chicken Recipes That You’ll Love
Crispy Baked Garlic Parmesan Chicken Wings
Equipment
- baking sheets (affiliate link)
Ingredients
- 3 lbs chicken wings
- 2 tablespoons baking powder
- 1 teaspoon kosher salt (affiliate link), to taste
- ½ teaspoon black pepper
Garlic Parmesan Sauce
- 1 stick unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon red chili flake
- 1 tablespoon fresh chives, sliced
- 1 tablespoon fresh parsley, minced
- ½ ounce grated parmesan, divided, half for the sauce, half for sprinkling on after
Instructions
Bake the Wings
- Preheat the oven to 250°F
- Prepare a baking sheet by covering it in foil and then placing a wire rack over the top of it. Oil the rack to prevent sticking.
- Pat the wings dry using paper towels or a lint-free flour sack towel. It's important to get the wings as dry as possible. This ensures that they will be extra crispy.
- Add the wings to a large bowl or a Ziploc bag. Add the salt and pepper and the baking powder. Toss to coat.
- Place the wings on the wire baking rack. Bake on the bottom 1/3 of the oven for 30 minutes.
- Make the parmesan garlic sauce while the wings are baking. (see below)
- Increase the temperature to 425°F and bake for anothewr20-25 minutes, until the wings are golden brown and crispy.
Parmesan Garlic Sauce
- Melt the butter and the garlic in a saucepan.
- Reduce the heat and add the dried parsley, and the red chile flake.
- Remove the wings from the oven and put them in a large bowl or in a baking dish.
- Pour over the parmesan garlic sauce over the wings. Use tongs to toss.
- Top with parmesan cheese, fresh chives, and fresh parsley.
Laura’s Tips + Notes
- Pat the wings dry. Getting as much moisture as you can off of the skin is the key to crispy wings. That and tossing them in baking powder, which acts as a dehydrator in this recipe.
- Season the wings well with salt and pepper. Make sure to use a generous amount of salt and black pepper to season your wings.
- Use an oven-safe wire rack over your baking sheet. The wire rack allows the hot air in the oven to circulate all around the wings ensuring that they will be crispy on every side.
- Bake on a low temp for 30 minutes. Baking the wings at 250℉ on the lower rack of your oven removes even more moisture from the skin on the chicken wings. Trust me, don’t skip this step.
- Finish baking at a higher temperature. You’ll finish baking these wings at 425℉. The higher temperature allows them to get really crispy and a nice golden brown.
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