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 savory, cheesy flavor and helps create a crispy coating.

Olive oil: Used to coat the wings, ensuring they crisp up nicely in the oven.

Garlic powder: Infuses the wings with a rich, garlicky taste.

Salt: Enhances the overall flavor of the wings.

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

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 wings crisp up better in the oven.

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

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile, making it a good substitute for Parmesan.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for cooking chicken wings.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor and can be used in the same quantity as garlic powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a suitable alternative to black pepper.

• Allow the chicken wings to cool completely before storing. This prevents 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 plastic wrap before placing them in the container or bag. This helps to lock in the flavors and prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the wings have been stored.

• Store the wings in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the wings on a baking sheet lined with parchment paper to prevent sticking.

• Reheat the wings for 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until they are heated through and crispy. You can also use an air fryer for a quicker reheating process.

• For an extra burst of flavor, sprinkle additional parmesan cheese and a dash of garlic powder on the wings before reheating.

• Serve the reheated wings hot, and enjoy them as if they were freshly made.

• Preheat your oven to 375°F (190°C). Place the chicken wings on a baking sheet lined with parchment paper. Bake for about 10-15 minutes until they are heated through and crispy again.

• For a quicker method, use an air fryer. Set it to 375°F (190°C) and reheat the wings for 5-7 minutes. This will keep them crispy without drying them out.

• If you prefer using the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the wings in the skillet. Cover and cook for about 5-7 minutes, turning occasionally until they are heated through.

• The microwave is the fastest option but may result in less crispy wings. Place the chicken wings on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a more gourmet touch, reheat the wings in a toaster oven. Set it to 375°F (190°C) and heat for 10-12 minutes until they are hot and crispy.

• 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 place the chicken wings in a single layer for even cooking.

• Tongs: Useful 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 the garlic powder, salt, and black pepper precisely.

• Grater: If you are grating fresh parmesan cheese, this tool will be necessary.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Serving platter: Used to serve the hot, freshly baked chicken wings.

Preheat the oven early: Start preheating your oven before you begin prepping the chicken wings to save time.

Use pre-grated parmesan: Opt for pre-grated parmesan cheese to cut down on prep time.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet for easy cleanup.

Mix in a large bowl: Toss the chicken wings in a large bowl to ensure even coating quickly.

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