Crispy Baked Garlic Parmesan Wings - So good, you will wish you made a second batch.
Crispy Baked Garlic Parmesan Wings
Yes... crispy and baked in the same sentence. It is in fact possible to have deliciously crispy wings without frying them. These are the real deal! I love, love, love a good crispy chicken wing. Even better when it is a low carb, keto chicken wing recipe.
How to make crispy chicken wings without frying
I am an extra crispy, all flats type of wing girl! How do you like your wings? Contrary to popular belief, not all wing recipes are low carb. In fact, many of the wing recipes in restaurants are not low carb or gluten free. They are typically dredged in some sort of flour before being fried in order to make them retain their crispiness under all the sauce. I felt it was worth mentioning since a lot of people seem to view this as a free food. When you are dining out, ask your server if the wings are gluten free, and this is usually a good indicator that they are also low in carbs, depending on the sauce of course. I mean this more in reference to classic buffalo wings.
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Crispy Baked Garlic Parmesan Wings
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- 2 pounds chicken wings, thawed if frozen
- 1 teaspoon sea salt
- 2 tablespoons baking powder
- ½ cup salted butter, melted
- ½ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Spread the wings in a single layer across some paper towels and sprinkle with the salt. Cover with another layer of paper towels and let rest for 20 minutes.
- Place an oven rack in the middle-lower position and another rack in the middle-upper position. Preheat the oven to 250°F. Set a cooling rack on a rimmed baking sheet.
- Combine the wings and baking powder in a resealable plastic bag. Shake to coat the wings evenly.
- Spread the wings in a single layer across the cooling rack. Bake on the middle-lower oven rack for 30 minutes.
- Increase the oven temperature to 425°F and move the baking sheet to the middle-upper rack. Bake the wings for an additional 45 minutes, or until the skin is nice and crispy.
- While the wings are baking, make the sauce: Combine the melted butter, Parmesan cheese, minced garlic, parsley, garlic powder, onion powder, and pepper in a medium bowl.
- Remove the wings from the oven and let rest for 5 minutes. Toss in the sauce before serving.
- Prep Time: 10 minutes, plus 20 minutes rest time
- Cook Time: 1 hour 15 minutes
- Serving Size: ⅙th
- Calories: 468
- Fat: 38g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
We loved these! Used the convection setting on the oven and they were nice and crispy! Kept the sauce on the side as a dip, so the wings stayed crispy. Tastes just like our local pizza place! Thanks!
These are delicious! We added a little extra garlic as we like the big bold flavor . We will definitely make these again.
These are great.
Jeff Morris says
P,L, & LC - The "sauce" isn't really a sauce when I made it with freshly shredded Parmesan. It came out more like a buttery blob of shredded cheese that wouldn't coat the chicken pieces. How does it become a sauce??
ok to use fresh parm simply exclude it from the recipe pour the butter garlic sause over the cooked wings in a bowl and toss...then spread the wings out in an flat layer touching on parchement paper use your fresh gringer to sprinkle parm evely over it and stick under broiler for about 40 seconds..then voila.
The very best homemade wings I've ever made!
I made these tonight for a Christmas Eve snack. They were a hit!
I made them in the air fryer. Super crispy and delicious.
Love the tip about the baking powder.
I bet this would taste good on chicken thighs.
Hands down the beat wings I’ve ever eaten,. Make these now if you know what’s good for you. I’ve eaten wings around the world lol, Followed recipie exactly... to DIE FOR! Thank you!!!
Peace Love and Low Carb says
LOVE!! Thank you so much. So happy you enjoyed them.
Heck yeah! These looks amazing! I haven’t tried making chicken wings yet, but I will!
Karin B says
Our favorite Italian restaurant makes these and they are to die for. Of course they fry theirs but after they are tossed in the sauce, they put them back in the salamander to crisp them up even more. We love them so I may try that as an addition to the recipe. One question, are you using the green shaker bottle or freshly grated? Thanks!