# Components:
→ Chicken Wings
01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon smoked paprika
06 - 0.25 teaspoon aluminum-free baking powder, optional
→ Garlic Parmesan Butter
07 - 3 tablespoons unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 0.5 cup freshly grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - 0.5 teaspoon dried Italian herbs
12 - 0.25 teaspoon crushed red pepper flakes, optional
→ Sides
13 - 2 cups celery sticks
14 - 0.5 cup keto-friendly ranch dressing
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and position a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings in a large bowl with olive oil, salt, black pepper, smoked paprika, and baking powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Roast for 40 to 45 minutes, turning once halfway through, until golden brown and crispy.
04 - While wings roast, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 to 2 minutes until fragrant. Remove from heat and stir in Parmesan cheese, fresh parsley, dried Italian herbs, and red pepper flakes if using.
05 - Transfer roasted wings to a large bowl. Pour garlic parmesan butter over wings and toss thoroughly to coat.
06 - Serve wings immediately with celery sticks and keto-friendly ranch dressing on the side.
