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Low Carb Garlic Parmesan Chicken Wings - Crispy, Savory, and Satisfying

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds chicken wings, separated into flats and drumettes
  • 1 tablespoon aluminum-free baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon smoked paprika or paprika (optional for color)
  • 3 tablespoons unsalted butter
  • 3 to 4 cloves fresh garlic, minced (or 1 tablespoon minced garlic)
  • 1/2 cup finely grated parmesan cheese (Parmigiano Reggiano if possible)
  • 1 to 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil (optional, for air fryer or grill)
  • 1 to 2 teaspoons lemon juice, plus extra wedges for serving
  • Crushed red pepper flakes, to taste (optional)

Method
 

  1. Prep the wings: Pat the wings very dry with paper towels. Removing surface moisture is key to crispy skin.
  2. Season the wings: In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, onion powder, and paprika. Coat evenly.
  3. Oven method: Heat oven to 425°F (220°C). Set a wire rack over a foil-lined baking sheet. Arrange wings in a single layer with a little space between. Bake 35–45 minutes, turning once halfway, until deeply golden and crisp.
  4. Air fryer method: Preheat to 390°F (200°C). Lightly oil the basket. Arrange wings in a single layer. Cook 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.
  5. Grill method: Preheat grill to medium-high. Oil grates lightly. Grill wings 18–25 minutes, turning every few minutes, until skin is crisp and meat is done.
  6. Make the garlic butter: In a small pan, melt butter over low heat. Add minced garlic and cook 30–60 seconds until fragrant. Remove from heat and stir in lemon juice and a pinch of red pepper flakes if you like heat.
  7. Toss with parmesan: Place cooked wings in a large bowl. Pour over the garlic butter and toss. Sprinkle in the grated parmesan and chopped parsley. Toss again until evenly coated.
  8. Taste and adjust: Add a pinch of salt, extra parmesan, or a squeeze more lemon to brighten the flavor.
  9. Serve hot: Plate with extra parmesan and lemon wedges. These are best right away when the skin is at peak crispness.