Garlic parmesan chicken wings are a game-day favorite that can be air-fried or oven-baked.
These keto chicken wings are cooked in a garlicky parmesan sauce for a uniquely delicious appetizer, snack, or side.
Perfect Parmesan Wings
- Parmesan chicken wings come out tender and juicy with a crispy skin loaded with savory garlic parmesan flavor.
- The air fryer makes it quick and easy to prep and cook wings and cleanup is a cinch. No air fryer? No problem. Check my notes in the full recipe below for oven baking tips.
- Make a double batch and enjoy them all week long served cold or hot.
Super Simple Ingredients
Chicken Wings: Use fresh or frozen (and thawed) wings, flats, drumettes, or a combination of all three. They should be about the same size for even cooking.
Garlic Parmesan Sauce: Garlic powder, salt and pepper, and parmesan cheese make chicken wings zesty, cheesy, and uber-crispy on the outside. For the best results, grate parmesan cheese yourself so the grain is smaller than pre-shredded.
Flavor Twists
Wings are so versatile. Alter the sauce with different herbs and seasonings or even a dash of Tabasco sauce. Put extra zing in your wings with a sprinkle of lemon pepper seasoning, onion powder or smoked paprika. Whip up this recipe and add them to a trio of other keto-friendly wings like salt and vinegar, extra crispy, and spicy wings.
How To Make Crispy Chicken Wings
- Mix sauce ingredients, toss wings until coated thoroughly. (Full recipe below.)
- Sprinkle with parmesan cheese and air fry in a single layer until crispy.
- Serve hot with celery and blue cheese or ranch dressing.
Oven-Baked Wings
- Toss wings in in seasonings and one teaspoon of baking powder. Chill for 30 minutes.
- Toss wings in oil and parmesan cheese.
- Bake on a rack coated with cooking spray until cooked, flipping halfway through.
- Broil until the skins are crisp.
Winning Wing Tips
Be sure to pat wings, flats, or drumettes dry so the sauce adheres best. Removing excess moisture keeps them crisp while they cook.
For oven-baked wings, add a pinch of baking powder to the coating for the best crispy wings.
Don’t Just Wing It! Store It Right!
- Keep leftover garlic parmesan wings in an airtight container in the refrigerator for up to 4 days. Enjoy them cold or reheat them in the air fryer or under the broiler.
- Freeze for up to one month in a zippered bag and thaw overnight in the refrigerator.
More Low Carb Appetizers
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Garlic Parmesan Chicken Wings
Equipment
Ingredients
- 1 pound chicken wings
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¾ teaspoon seasoned salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat the air fryer to 400°F.
- Pat the chicken wings dry with a paper towel.
- To a mixing bowl add olive oil, garlic powder, seasoned salt, and pepper. Toss chicken wings in the mixture, coating thoroughly.
- Sprinkle with parmesan cheese and place in a single layer in the air fryer basket. Cook for 10 minutes.
- Flip the wings over and cook for an additional 6 to 8 minutes or until crispy.
- Serve hot with celery and blue cheese dressing for dipping.
Notes
- To Oven Bake:
- Toss the wings with 1 teaspoon of baking powder and seasonings.
- Refrigerate 30 minutes (or up to 4 hours) uncovered.
- Toss the wings with olive oil and parmesan cheese.
- Place on rack that has been sprayed with cooking spray.
- Cook in a 425°F oven for 20 minutes, flip, and bake an additional 20 minutes.
- Broil for a few minutes to crisp.
- Store leftovers in zip bags in the refrigerator for up to four days, or in the freezer for up to 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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