Spice things up — by not going spicy at all. These garlic parmesan wings are a savory, buttery, garlic-and-herb infused dream.
The Chicken Wing, Elevated
These are kind of like the Buffalo chicken wing’s more sophisticated older brother. I’m definitely not suggesting that a great deal of technique and nuance in flavor doesn’t go into making classic wings (rant & recipe here). It’s just that these wings taste a little more like what you’d expect from a sit-down restaurant. That isn’t also a bar.
Why I humbly declare these to be better than all other garlic parmesan wings on the internet:
- They’re saucy, even though there’s no traditional sauce. I use more butter than most, and it coats the wings quite well.
- The garlic is mellow, because – unlike a lot of the recipes out there – I saute it first. This also infuses the butter.
- Texture, texture, texture. Nobody should have to suffer through rubbery skin or dried out chicken.
- Dip, or don’t. You won’t find yourself needing ranch to cool these puppies off. But if you want to dip I won’t judge.
Curious carbs in chicken wings? Looking for keto wings? This is the recipe for you. These are perfect low carb appetizers, no ingredient swaps or substitutes necessary, as chicken wings, butter, parmesan, and garlic are already low in carbs.
Garlic Parmesan Chicken Wings Video Tutorial
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Tips + Tricks
- Baking powder is your best friend: this will get the skin of your garlic parmesan chicken wings extra crispy without needing a fryer. TRUST ME. Psst — baking soda is not a substitute here.
- Make sure to use an oven-safe rack inside your rimmed baking sheet — this will allow the air to fully circulate around the parmesan garlic wings, getting them crispy on all sides. Also, be sure to place a sheet of parchment in between the rack and pan for easy cleanup.
- Divide the parmesan, and sprinkle some of that low carb cheese on top before serving. Otherwise, the butter garlic sauce will be too thick and won’t coat the wings properly.
- Serve them FRESH. You can reheat these garlic wings, but the texture won’t be as great. Eat them hot and fresh out of the oven for maximum deliciousness.
Storing + Reheating
Store any leftovers you have in the fridge, and reheat in the oven — be sure to dust with additional parmesan and parsley after baking. Keep in mind, wings are best served fresh!
Again, I don’t think garlic parmesan wing sauce is necessary. But, if it’s sauce you’re craving, you can’t go wrong with homemade ranch dressing. OR! For an interesting spin, try dipping these in Caesar.
- Make ’em spicy. Mix in red pepper flakes, or add hot sauce to the butter parmesan combo. Or get fancy with your added spice addition — check out my Hunan chicken for some inspo.
- Sweeten ’em up. By adding a touch of honey for honey garlic wings.
- Lime cilantro variation. Swap lemon for lime zest and parsley for cilantro.
More Chicken Recipes
- Broccoli and Cheese Stuffed Chicken
- Cream Cheese Stuffed Chicken
- Mozzarella Stuffed Chicken
- Low Carb Chicken Parmesan
- Pickle Brine Chicken
Garlic Parmesan Chicken WingsPrint Recipe Pin Recipe
- 3 Pounds Chicken Wings tips removed, drumettes and flats separated (Note 1)
- 1 1/2 Tablespoons Baking Powder (Note 2)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 6 Tablespoons Unsalted Butter
- 6 Cloves Garlic minced
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Cup Parmesan freshly grated + divided (Note 3)
- 4 Teaspoons Lemon Zest
- 2 Tablespoons Fresh Parsley chopped
- Prep. Preheat oven the 425 F and line a rimmed baking sheet with parchment paper. Place an oven-safe wire rack inside the baking sheet. Aggressively pat dry the wings (3 pounds) in paper towels, and place in a large bowl.
- Coat wings. Combine baking powder (1 1/2 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon) together in a small bowl. Sprinkle half the baking powder combo over the wings, toss, then sprinkle the other half. Toss until the wings are fully and evenly coated.
- Bake. Spread wings onto the prepared baking sheet in a single layer. Bake in preheated oven for 45-50 minutes.
- Sauce. Melt butter (6 tablespoons) over medium heat in a small saute pan. Add the minced garlic (6 cloves), and toast until fragrant (1-2 minutes) stirring constantly as it can burn easily. Remove from heat, and stir in black pepper (1/2 teaspoon), salt (1/2 teaspoon), half the parmesan (1/4 cup), and lemon zest (4 teaspoons).
- Serve. Once wings are done baking, toss them in a large bowl and pour the sauce on top. Toss to evenly coat. Place on a serving platter and use a spatula to scrape the bowl and top the wings with any remaining sauce. Sprinkle with parsley (2 tablespoons) and remaining parmesan (1/4 cup). Serve immediately.
Fans Also Made These Low Carb Recipes:
- Separate the wings by slicing the joint between the drummette, flat, and tip (discarding the tip). OR! Buy "party wings" which have already been divided. Win!
- Baking powder is a must here, don't even think about subbing in baking soda friends.
- Parmesan. We want to sprinkle half the parm on top, otherwise, it will make the sauce too thick to coat the wings.
- Wings are best served fresh!
- Reheating. Reheat your leftovers in the oven, but again, best served fresh.
- Nutritional information is based on 1 serving if you divide this recipe into 4 servings (since all wings are a different weight, this is the most accurate way to calculate)