Parmesan Crisp Garlic Wings
TINY KETO CHEF · Meats & Poultry
Parmesan Crisp Garlic Wings
Slow-baked wings that render and crisp without frying, first low and slow at 275°F, then finished hot at 425°F until deeply golden. Light garlic-Parmesan flavor with a mild kick.
The two-temperature method gives you wings that are crisp and juicy without a fryer. The low bake renders fat and sets the skin, and the high bake finishes the crunch. Simple seasoning, big payoff.
Ingredients
- 2 1/2 lbs chicken wings (drumettes and flats)
- 1 1/2 teaspoons salt (to taste)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne (adjust for “slightly spicy”)
- 2 tablespoons salted butter, melted
- 1/2 cup grated Parmesan (fine)
- Optional: 1 tablespoon chopped parsley (for finish)
Instructions
- Preheat oven to 275°F. Line a sheet pan with foil and place a wire rack on top (or bake directly on parchment if you don’t have a rack).
- Pat wings very dry with paper towels.
- In a bowl, toss wings with salt, pepper, garlic powder, onion powder (if using), smoked paprika, and cayenne.
- Arrange wings in a single layer. Bake at 275°F for 30 minutes.
- Increase oven temperature to 425°F (leave wings in the oven as it heats up). Continue baking 30–40 minutes, flipping once halfway through, until wings are crisp and browned.
- While wings finish, mix melted butter with grated Parmesan.
- Toss hot wings with the butter-Parmesan mixture (lightly, just enough to coat).
- Serve immediately.