Keto Garlic-Parmesan Oven-Crisped Wings with Ranch

Why You’ll Love This Recipe

• Oven-baked yet shatteringly crisp thanks to a simple, keto-friendly drying trick.
• Rich garlic-butter and nutty Parmesan coat every bite without any flour or sugar.
• Finished with cracked black pepper and fresh herbs for steakhouse-level flavor.
• Cool, creamy ranch balances the savory heat and makes these wings party-ready.

Grocery List

• Produce: Garlic, fresh parsley, fresh dill, fresh chives, lemon (for juice)
• Dairy: Unsalted butter, Parmesan cheese (wedge or pre-grated), sour cream, heavy cream
• Pantry: Party chicken wings, mayonnaise, kosher salt, black pepper, aluminum-free baking powder, paprika, garlic powder, onion powder, red pepper flakes (optional)

Full Ingredients

For the Crispy Wings

• 2.5 lb (1.13 kg) party chicken wings (flats and drumettes), patted very dry
• 2 tsp kosher salt
• 1 tsp aluminum-free baking powder
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet paprika (optional, for color)

Garlic–Parmesan Finish

• 4 tbsp (56 g) unsalted butter
• 3 cloves garlic, finely minced
• 2 oz (56 g) Parmesan, very finely grated (for tossing)
• 2 tbsp fresh parsley, finely chopped
• Pinch red pepper flakes (optional)
• Freshly cracked black pepper, to finish

To Serve & Garnish

• 1 oz (28 g) Parmesan, finely grated or microplaned (for finishing)
• Lemon wedges (optional)

Cool Ranch Dip

• 1/2 cup (120 g) mayonnaise
• 1/2 cup (120 g) full-fat sour cream
• 2 tbsp (30 ml) heavy cream (or water), to thin
• 2 tsp fresh lemon juice (or white wine vinegar)
• 1 tbsp fresh dill, finely chopped
• 2 tbsp fresh chives, finely sliced
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Place a wire rack over a rimmed baking sheet lined with foil for easy cleanup. This elevates the wings so hot air crisps them all over. Position an oven rack in the upper-middle and preheat to 425°F (220°C). If you have a convection setting, use it.

Step 2: Dry and season the wings

Pat the wings thoroughly dry with paper towels—dry skin equals crisp skin. In a large bowl, toss wings with kosher salt, aluminum-free baking powder, black pepper, and paprika (if using) until evenly coated. For even better crackly skin, spread the seasoned wings on the rack and refrigerate uncovered for 30–60 minutes (or up to overnight). This optional step is a dry-brine that draws out moisture.

Step 3: Bake until deeply crisp

Arrange the wings skin-side up with a little space between each piece. Bake for 25 minutes, flip, then bake 20–25 minutes more until the skin is deep golden and crisp and the internal temperature is at least 185°F (85°C). Wings taste best when cooked beyond 165°F; the extra time renders the fat and crisps the skin. Let rest 5 minutes.

Step 4: Make the cool ranch

While the wings bake, whisk mayo, sour cream, heavy cream, and lemon juice in a bowl until smooth. Stir in dill, chives, garlic powder, and onion powder. Season with salt and pepper to taste. Cover and refrigerate until serving so the flavors meld and the dip chills.

Step 5: Build the garlic–Parmesan butter

Near the end of baking, melt butter in a small saucepan over low heat. Add minced garlic and cook, stirring, 30–60 seconds just until fragrant—do not brown. Remove from heat and stir in the 2 oz finely grated Parmesan, parsley, and a pinch of red pepper flakes if you like a little heat.

Step 6: Toss and finish

Transfer hot wings to a large bowl. Pour the garlic–Parmesan butter over the top and toss until every piece is glossy and coated. Shower with the remaining 1 oz Parmesan and plenty of freshly cracked black pepper. Toss again lightly so the cheese clings in a delicate crust.

Step 7: Serve

Pile wings onto a warm platter. Add a bowl of cool ranch on the side and lemon wedges if you enjoy a bright finish. Serve immediately while the skin is at peak crispness.

Pro Tips

• Use aluminum-free baking powder to avoid any metallic taste; it helps draw moisture from the skin for extra crunch.
• No rack? Line the sheet with parchment, bake as directed, and flip an extra time during the last 10 minutes to re-crisp the bottom.
• Convection ovens crisp faster; start checking 5 minutes sooner on the second side.
• Grate Parmesan very finely for tossing so it melts into the butter and clings; use a microplane for the final snowy finish.
• Keep the garlic pale. If it browns, it can taste bitter—gentle heat is key.

Variations

• Air-Fryer: 400°F (200°C) for 18–22 minutes, shaking halfway. Toss in the garlic–Parmesan butter as written.
• Lemon–Pepper–Parm: Add 1 tsp lemon zest to the butter and finish with extra cracked pepper and a squeeze of lemon.
• Spicy Parmesan: Add 1/2–1 tsp red pepper flakes or a pinch of cayenne to the butter, and finish with Calabrian chili oil.

Storage & Make-Ahead

Refrigerate cooked wings (undressed or dressed) in an airtight container for up to 4 days. Re-crisp on a wire rack at 425°F (220°C) for 10–12 minutes. Freeze plain baked wings (without sauce) up to 2 months; reheat from frozen at 425°F (220°C) for 18–22 minutes, then toss in fresh garlic–Parmesan butter. Ranch keeps 5–7 days in the fridge; do not freeze.

Nutrition (per serving)

Approximate, including 2 tbsp ranch: 680 calories; 57 g fat; 2 g net carbs; 40 g protein. Values will vary with wing size and specific brands.