Lemon Garlic Parmesan Baked Chicken Wings Recipe – delicious easy oven baked chicken wings with a rich garlic parmesan flavor and tons of lemon!
Lemon Garlic Parmesan Baked Chicken Wings Recipe – delicious easy keto oven baked chicken wings with a rich garlic parmesan flavor and tons of lemon!
These lemon garlic parmesan baked chicken wings are a huge hit with the whole family – they are crunchy and loaded with a buttery rich parmesan and garlic sauce – and are mild enough that everyone can eat them.
Parmesan and garlic pair perfectly together in this deliciously rich sauce – and these chicken wings are naturally low carb and keto since they are unbreaded!
These wings are great for game day since they can stay in the oven – and don’t use up a ton of counter space.
Just Take Me To The Lemon Garlic Parmesan Baked Wings Already!
I get a lot of questions from readers on my recipes – which are written to help even beginner home cooks more comfortable in the kitchen.
I have loaded this post up with tips to get perfect Lemon Garlic Parmesan Baked Chicken Wings every time – if you’d like to skip over that info, please scroll to the bottom of the page where you will find the easy printable recipe.
How to Cut Chicken Wing Pieces
I often buy flats of chicken wings from my grocery store because they are much more affordable – and often more fresh!
Cutting your own chicken wings saves a ton of money, so I try to always trim my own chicken wings whenever I can. For this recipe, you can use the whole wing intact – but I find the texture is the best when I cut them.
Cutting chicken wings down to pieces makes them easier to eat, and also helps get a super crispy texture!
To cut chicken wings into thirds – flat, drumette, and tip of the wing – follow the instructions below:
-Using a sharp large chefs knife, feel for the joints between the 3 main parts to a chicken wing – the wing tip, the flats, and the drumette.
-Bend the joints backwards, using your hands, to get them to loosen.
-Use your knife to feel where the bones come together, and pressing down hard, cut through the joint. (You don’t want to try to cut the bone – but find the space in between the bones.)
-While you can cook wing tips, they often dont have much (if any) meat to them. Discard any that don’t look to offer you much meat.
How To Bake Garlic Parmesan Chicken Wings
To bake these Lemon Garlic Parmesan Chicken wings, you will need the following basic tools:
Easy Garlic Parmesan Sauce
These wings rely on a knockout garlic parmesan sauce for their robust flavor.
If you’re looking for a pre-made sauce, I recommend Sweet Baby Ray’s Garlic Parmesan sauce – or use the method below for my favorite sauce.
While you could use shredded parmesan, grated parmesan works best for these wings – it sticks to the wings better.
-½ cup Nandos Lemon Herb Peri Peri Sauce
-1/2 tsp fresh grated lemon rind
-4 tbsp butter
-½ tsp celtic sea salt
-2 tsp garlic powder
-1 oz lemon juice
-¼ cup grated parmesan cheese
In a small sauce pot, melt butter until foamy.
Add Nando’s sauce and salt, and whisk vigorously until combined.
Remove from heat (or turn heat to low) and whisk in all other ingredients.
Add sauce to large mixing bowl.
Toss in large bowl until wings are generously coated.
Toss baked wings that have been patted dry of excess oil in sauce, top with diced green onions.
How To Get Crispy Baked Chicken Wings
Crispy and crunchy wings – with no extra breading – take a bit of technique to get to perfectly mimic a deep fried wings texture.
If you’re looking for crunchy keto chicken wings – this is one technique you will want to bookmark to use again and again!
-Pat wings dry completely before baking.
We’re using the fat in the chicken wings to crisp them without frying – which is easier if wings are completely dry going into the oven.
Excess liquid from packaging or water on your wings can cause wings to steam instead of crisp – making skin soggier. Quickly pat wings dry with a paper towel to get a crispier wing.
-Cook wings on wire rack for extra crispy wings.
Cooking chicken wings on a wire rack encourages better air circulation all around the chicken wings, which will help them cook faster and crisp more.
Lightly grease wire racks with olive oil, coconut oil, or another fat you prefer to make it less likely to stick to the chicken wings.
–Toss the wings in sauce after they are cooked.
This will help to reduce any chance for your wings to get soggy from the sauce.
Make sure to use from the oven hot wings – the sauce sticks better to hotter wings what have been patted dry with paper towels to remove excess oil and fat and then tossed with sauce.
Other Easy Chicken Wing Recipes You’ll Love
If you love these Keto Garlic Parmesan Baked Wings, you’ll love my other chicken wing (and chicken drumstick) recipes!
Other Lemon Chicken Recipes You’ll Love
It is no secret I love lemon and garlic chicken anything – the flavors pair so perfectly together, you can’t help but crave juicy tender chicken with tons of lemon and garlic!
Click each link below to find my favorite lemon chicken recipes:
The Best Easy Lemon Chicken Recipe
The Best Easy Lemon Chicken Recipe - the absolute best quick and easy lemon chicken recipe with simple ingredients and TONS of lemon chicken flavor! Recipe can be made with chicken thighs or chicken breasts, and is naturally low carb and keto diet compliant.
One Pan Creamy Italian Lemon Chicken Mushroom and Asparagus Skillet
This One Pan Creamy Lemon Italian Chicken and Asparagus Skillet is a rich and flavorful dish full of hearty creamy chicken flavors - perfect over pasta, rice, vegetables, or straight out of the pan! A rich and creamy Italian chicken and vegetables one pot dinner in under 30 minutes!
Lemon Garlic Parmesan Baked Chicken Wings Recipe
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Lemon Garlic Parmesan Baked Chicken Wings Recipe - delicious easy keto oven baked chicken wings with a rich garlic parmesan flavor and tons of lemon!
- 2 lbs chicken wings - separated into wing pieces (ie: "flats" cut off from drumette and wing tip)
- -½ cup Nandos Lemon Herb Peri Peri Sauce
- -1/2 tsp fresh grated lemon rind
- -4 tbsp butter
- -½ tsp celtic sea salt
- -2 tsp garlic powder
- -1 oz lemon juice
- -¼ cup grated parmesan cheese
To Bake Crispy Wings:
- Preheat oven to 400°F.
- Line two large baking sheets (with a large rim) with parchment paper or foil.
- Set a wire rack (preferably a nonstick rack, or lightly greased) over baking sheets.
- Pat chicken wings dry with paper towels.
- Divide wings between wire racks and spread out in a single layer.
- Bake wings until cooked through and skin is crispy, 45–50 minutes.
- For extra crunch, broil under broiler on high for 2-3 minutes per side - watch CAREFULLY to make sure wings don't burn or over-crisp.
For the Sauce:
- In a small sauce pot, melt butter until foamy.
- Add Nando’s sauce and salt, and whisk vigorously until combined.
- Remove from heat (or turn heat to low) and whisk in all other ingredients.
- Add sauce to large mixing bowl.
For Garlic Parmesan Baked Wings:
- Add wings.
- Toss in large bowl until wings are generously coated.
- Toss baked wings that have been patted dry of excess oil in sauce, top with diced green onions.
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Serving Size2 wing pieces
Amount Per Serving Calories 484 Total Fat 37g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 19g Cholesterol 119mg Sodium 807mg Carbohydrates 16g Fiber 1g Sugar 2g Protein 22g