Garlic Parmesan Wings

These Garlic Parmesan Wings are perfectly crispy and juicy! Baked or air fried for an easy chicken dinner that is naturally low-carb, keto friendly, and gluten free.

Garlic Parmesan Chicken Wings

These Garlic Parmesan Wings are your picky eater’s best friend! They aren’t spicy, but they have loads of garlicky, tangy flavor. These are easy to make ahead of time and reheat perfectly for delicious leftover lunches.

 

The garlic butter sauce will make these wings the biggest success at your next watch party. You can easily keep these in a slow cooker on warm for a great potluck dish, or freeze extras to enjoy later. This convenient, simple recipe is great for beginners and is naturally low carb, gluten free, and keto-friendly.

Ingredients for Garlic Parmesan Wings

Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.

 

• Party Wings – These should be wings that are separated into drummies and flats. Skin-on, bone-in chicken has the most flavor and a higher fat content for super juicy meat.
• Baking powder, salt, pepper – The baking powder helps absorb any remaining water in the skin, helping it become crunchy instead of soggy.
• Salted butter, grated parmesan cheese, garlic powder – This forms a deliciously buttery sauce that makes the BEST flavor. If you are using unsalted butter instead, you can add an additional 1/8 teaspoon of salt or to your preference.

How to make Garlic Parmesan Wings

These easy, crispy wings are simple enough for beginner cooks and lazy nights! Here’s a quick step-by-step guide to walk you through the process.

Season chicken

Pat wings dry, then toss them in baking powder, salt, and pepper. The baking powder will help soak up any remaining moisture on the chicken skin, leaving you with a super crispy crunch.

Bake chicken

Prepare a baking pan by covering it in aluminum foil (for easy cleanup) and topping it with a wire rack. Lightly spray the rack with oil to prevent the chicken from sticking. Place chicken on the rack and bake for 25 minutes. Flip chicken and return to oven, cooking another 20-30 minutes. When inside of chicken reaches 165 degrees F, it is ready.

Sauce chicken

In a bowl or sauce pan, melt butter and stir in parmesan and garlic powder. Once it’s well mixed, toss chicken wings into the pan and stir to coat every inch in the garlic butter sauce.

Serve

Chicken wings are best served with a great dipping sauce – We love this Chuy’s copycat Jalapeno Ranch.

Store

Chicken wings will keep fresh in the fridge for 4 days or in the freezer for 4-6 months. Keep leftovers in an airtight container, squeezing as much air out of the container as possible.