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Recipe from Simpler Savory

The recipe

Best Low Carb Garlic Parmesan Chicken Wings

Prep
15 min
Cook
35 min
Total
50 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
420

2× the original author values. Recipe yield: 6 servings.

calories
840

3× the original author values. Recipe yield: 6 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3 lb chicken wings, party cut (flats and drumettes) — patted very dry
  • 2 tsp kosher salt
  • 1 tsp black pepper — freshly ground
  • 1 tbsp baking powder — aluminum free
  • 1 tsp garlic powder
  • 6 tbsp unsalted butter — melted gently
  • 4 cloves garlic — finely minced
  • 3/4 cup Parmesan cheese — freshly grated, divided
  • 1/4 tsp red pepper flakes — optional
  • 1 tsp lemon zest — or a light squeeze of lemon, optional
  • 2 tbsp fresh parsley — chopped, for garnish
  • additional kosher salt — to taste, if needed
  • nonstick spray or oil — for the rack, optional
  • lemon wedges — for serving, optional

Instructions

  1. Pat chicken wings very dry with paper towels until the skin feels tacky. For best results, place on a wire rack over a sheet pan and air-chill in the fridge 30–60 minutes.
  2. Preheat oven to 450°F (232°C). Set a wire rack over a rimmed baking sheet and lightly oil or spray the rack.
  3. In a large bowl, toss wings with kosher salt, black pepper, baking powder, and garlic powder until evenly coated with a light, dusty layer.
  4. Spread wings in a single layer on the prepared rack, leaving space between pieces for hot air to circulate.
  5. Bake 25–35 minutes, rotating the pan once, until the skin is deep golden, edges are crisp, and internal temperature reaches 165°F.
  6. Meanwhile, melt butter gently in a small saucepan over low heat. Add minced garlic and warm 30–60 seconds until fragrant but not browned.
  7. Off heat, stir in most of the grated Parmesan (reserve a little for topping), red pepper flakes if using, and lemon zest. The sauce should be glossy and clingy.
  8. Let wings rest on the rack 3 minutes to keep the skin from steaming.
  9. Transfer wings to a large bowl and toss immediately with the warm garlic-parmesan butter until coated. Taste and season with a pinch of salt if needed.
  10. Sprinkle remaining Parmesan and chopped parsley over the wings. Add a light squeeze of lemon if desired.
  11. For a cheesy crust, return sauced wings to the rack and bake 2 more minutes to set the coating.

Notes

Store cooled wings in an airtight container in the refrigerator up to 4 days, or freeze in a single layer then transfer to a freezer bag for up to 2 months. Reheat on a wire rack at 400°F for 10–12 minutes (or air fryer at 375°F for 5–8 minutes) until re-crisped. Avoid microwaving to keep the skin crisp and the garlic flavor bright.

Source: https://simplersavory.com/best-low-carb-garlic-parmesan-chicken/