Keto Garlic Butter Wings

These are oven-baked chicken wings tossed in melted butter cooked with garlic, dried parsley, paprika, salt and pepper. There is no breading or sauce. The wings go on a parchment-lined sheet in a single layer and bake at 400°F (200°C) for 40 to 45 minutes, flipped halfway, until crisp and golden. The recipe uses 2 pounds of wings, takes 10 minutes to prepare and makes 4 servings.

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The card lists 0 g of carbohydrates per serving, so the wings suit a keto diet as written.

What Goes on the Wings

The recipe card at the bottom has the full measurements. Here is what each ingredient does.

• Chicken wings (2 pounds): fresh or frozen. If they are frozen, thaw them completely first.
• Unsalted butter (1/2 cup): the richness and the base of the sauce. Ghee can replace it for a dairy-free version.
• Garlic (4 cloves, minced): the main flavor. Garlic powder works in a pinch.
• Dried parsley (1 teaspoon): a little earthiness. Fresh parsley gives a brighter flavor.
• Paprika (1 teaspoon): color and a touch of smokiness. Smoked paprika adds more depth.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): the seasoning. Adjust the salt to your taste.
• Red pepper flakes (1/4 teaspoon, optional): for heat.
• Fresh parsley: an optional garnish for color.

Getting the Wings Crisp

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Melt the butter in a small saucepan over medium heat, add the garlic and cook for 1 to 2 minutes until it smells fragrant, taking care not to burn it. Stir in the parsley, paprika, salt, black pepper and red pepper flakes if you are using them, then take the pan off the heat.

Pat the wings dry with paper towels before they go in the bowl. This is what helps the skin crisp, because the fat renders properly. Pour the garlic butter over them and toss until they are well coated, then spread them in a single layer on the baking sheet.

Bake for 40 to 45 minutes, flipping the wings halfway through. For extra crunch, broil them for an additional 2 to 3 minutes after baking and watch them closely so they do not burn. Let them cool for a few minutes and garnish with fresh parsley if you like.

More Tips

• Start with good wings. Fresh, high-quality wings, organic or free-range, often have better flavor and texture.
• Use a thermometer. The internal temperature should reach 165°F (74°C).
• Change the spices. A pinch of garlic powder or onion powder in the butter changes the flavor.
• Make extra. Cook a double batch and freeze half. The wings reheat well.
• Serve with dips. Ranch or blue cheese dressing both work.

A rimmed baking sheet catches drippings, and tongs make flipping easier.

Ways to Change the Flavor

• Buffalo: toss the baked wings in melted butter mixed with your favorite hot sauce.
• Lemon pepper: add lemon zest and freshly cracked black pepper to the garlic butter.
• Herbs: add rosemary, thyme or oregano to the butter.
• Asian-inspired: mix soy sauce or coconut aminos into the butter, then finish with sesame seeds and green onions.
• Parmesan garlic: sprinkle freshly grated Parmesan over the wings after baking. It melts slightly and forms a crust.
• BBQ: mix sugar-free BBQ sauce with the garlic butter before tossing.
• Maple mustard: combine sugar-free maple syrup with Dijon mustard and toss with the wings.

What to Serve With Them

• Celery sticks: for dipping in ranch or blue cheese dressing.
• Cauliflower rice: a base that soaks up extra garlic butter.
• Garlic Parmesan zucchini fries: a low-carb alternative to regular fries.
• Broccoli salad: with bacon, cheese and a creamy dressing.
• Avocado salad: ripe avocados, cherry tomatoes and a squeeze of lime.
• Cheesy cauliflower mash: creamy and cheesy.
• Dill pickles: tangy and crunchy against the richness of the wings.

For drinks, unsweetened iced tea with lemon or mint, sparkling water with lime or lemon, a low-carb beer, dry red or white wine, or bulletproof coffee all go with them.

Nutrition per Serving

Each serving has about 450 calories, 36 g of fat, 0 g of carbohydrates, 0 g of fiber, 0 g of sugar and 30 g of protein.

FAQ

Can I use frozen chicken wings?

Yes. Thaw them completely before cooking, then pat them dry so they crisp in the oven.

How can the wings be made more flavorful?

Add garlic powder or onion powder to the butter, or try different herbs or hot sauces.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to keep them crisp.

Can I make them in an air fryer?

Yes. Preheat the air fryer to 400°F (200°C) and cook the wings for about 25 to 30 minutes, flipping halfway.

What dipping sauces go with them?

Ranch, blue cheese dressing or a spicy mayo.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us