Oven-Baked Low Carb Garlic Parmesan Wings
Servings: 4
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Ingredients
2 1/2 pounds chicken wings (drumettes and flats, patted very dry)
1 tablespoon baking powder (aluminum-free, for crispiness)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (optional, for color and flavor)
3 tablespoons unsalted butter, melted
3 cloves garlic, minced (or 1 1/2 teaspoons garlic powder for milder flavor)
1/3 cup finely grated parmesan cheese (plus more for serving, if desired)
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
1 tablespoon olive oil (optional, if wings are very lean)
Lemon wedges, for serving (optional)
Directions
Preheat your oven to 425°F (220°C). Line a large baking sheet with foil for easy cleanup and set a wire rack on top. Lightly grease the rack with cooking spray or a little oil so the wings don’t stick.
Pat the chicken wings very dry with paper towels. This step is important for getting crispy skin in the oven, especially without flour or breading.
In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Toss the wings in the mixture until they are evenly coated. If your wings look very lean, drizzle in the olive oil and toss again to help them crisp and brown.
Arrange the wings in a single layer on the prepared rack, leaving a little space between each piece so the hot air can circulate and crisp them up.
Bake the wings for 40–45 minutes, turning them over halfway through, until the skin is golden and crispy and the internal temperature reaches 165°F (74°C). If you like them extra crispy, you can leave them in for an additional 5–10 minutes, watching closely so they don’t burn.
While the wings finish baking, prepare the garlic parmesan coating. In a small bowl, stir together the melted butter, minced garlic, and parmesan cheese until well combined. Add the chopped parsley and a pinch of extra salt and pepper if you like.
Transfer the hot, cooked wings to a large clean bowl. Pour the garlic parmesan mixture over the wings and toss gently but thoroughly until every piece is coated and glossy. If you’d like more cheesiness, sprinkle in a little extra parmesan and toss again.
Taste and adjust seasoning if needed. Serve the wings hot, sprinkled with a bit more parsley and parmesan, with lemon wedges on the side for squeezing over the top if your family likes a bright, tangy finish.
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