Ingredients
2 pounds chicken wings, split into flats and drumettes
4 cloves garlic, minced
1/2 cup freshly grated parmesan cheese
1/4 cup (4 tablespoons) melted unsalted butter
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon baking powder
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together garlic, parmesan, melted butter, olive oil, lemon juice, paprika, salt, and pepper. Stir in baking powder until fully incorporated.
Pat chicken wings dry with paper towels, then toss in the parmesan mixture to coat evenly. Arrange wings on the prepared baking sheet single-layer, avoiding overlap.
Bake for 30-40 minutes, flipping halfway through, until wings are golden brown and crispy. Brush wings with parmesan glaze and simmer (if any remains) before serving.
Notes
Use skin-on wings for optimal crispiness.
Garlic powder can substitute for fresh garlic in a pinch.
Baking powder is key for achieving a fried texture without deep frying.
Double the parmesan glaze for extra coating if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 40
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 11 wings (per serving)
- Calories: 420
- Sugar: 0g
- Sodium: 1025mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 250mg