Parmesan Garlic Keto Chicken Wings Recipe

Chicken wings: The main protein of the dish, providing a juicy and tender base.

Grated parmesan cheese: Adds a rich, savory flavor and a crispy texture when melted.

Olive oil: Helps to coat the wings and ensures they become crispy in the oven.

Garlic powder: Infuses the wings with a robust garlic flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and depth to the flavor profile.

To achieve extra crispy chicken wings, pat them dry with paper towels before tossing them in olive oil and seasonings. Removing excess moisture helps the skin crisp up better during baking.

• chicken wings - Substitute with chicken drumettes: They have a similar texture and flavor, making them a good alternative for wings.

• grated parmesan cheese - Substitute with grated pecorino romano: It has a similar salty and nutty flavor profile, though slightly sharper.

• olive oil - Substitute with avocado oil: It has a high smoke point and a neutral flavor, making it suitable for cooking at high temperatures.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic provides a more intense and aromatic flavor.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor, enhancing the dish.

• black pepper - Substitute with white pepper: It has a milder flavor and can be used to maintain the visual appeal of the dish without black specks.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings soggy.
• Place the cooled wings in an airtight container or a resealable plastic bag. If using a container, ensure it has a tight-fitting lid to maintain freshness.
• For added protection, wrap the wings in aluminum foil or parchment paper before placing them in the container or bag.
• Store the wings in the refrigerator for up to 4 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.
• For longer storage, freeze the wings. Lay them out on a baking sheet in a single layer and place in the freezer for about 1-2 hours, or until they are partially frozen. This prevents them from sticking together.
• Once partially frozen, transfer the wings to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• Frozen wings can be stored for up to 3 months. When ready to eat, thaw them in the refrigerator overnight.
• Reheat thawed wings in the oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy. Avoid microwaving as it can make the wings rubbery.
• For an extra burst of flavor, sprinkle additional parmesan cheese and garlic powder on the wings before reheating.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken wings on a baking sheet lined with parchment paper.
  3. Cover the wings with aluminum foil to prevent them from drying out.
  4. Heat for 10-15 minutes, or until the wings are warmed through and the parmesan cheese is melty.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken wings in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Cook for 5-8 minutes, turning occasionally, until the wings are heated through and the parmesan cheese is slightly crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the chicken wings with olive oil, garlic powder, salt, and black pepper.

• Baking sheet: Provides a flat surface to arrange the chicken wings in a single layer for even cooking.

• Tongs: Handy for turning the chicken wings halfway through the baking process.

• Measuring cups: Used to measure out the grated parmesan cheese and olive oil accurately.

• Measuring spoons: Used to measure out the garlic powder, salt, and black pepper.

• Grater: If you are using a block of parmesan cheese, this tool will help you grate it to the desired consistency.

• Parchment paper: Optional but useful for lining the baking sheet to prevent sticking and make cleanup easier.

Pre-marinade the wings: Marinate the chicken wings with olive oil, garlic powder, salt, and black pepper the night before to save time on prep day.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Preheat the oven: Start preheating your oven while you prepare the wings to save time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Grated parmesan: Buy pre-grated parmesan cheese to save time on grating.