Ingredients
12 chicken wings (split into drumettes and flats)
1/4 cup almond flour
3 tbsp unsalted butter (for breading)
4 tbsp unsalted butter (for sauce)
1/2 cup freshly grated parmesan cheese
3 cloves garlic (minced)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutritional yeast (optional)
1 tbsp chopped fresh parsley (for garnish)
Instructions
Preheat oven to 375°F (190°C)
Cut chicken wings into drumettes and flats if whole
Toss wings with almond flour, 2 tbsp melted butter, garlic powder, onion powder, paprika, thyme, salt, pepper, and nutritional yeast (if using)
Place wings on a wire rack over a baking sheet to cook evenly
Bake for 35 minutes, flip wings and bake 15-20 minutes until golden and crispy
While baking, melt remaining 2 tbsp butter in a saucepan
Add minced garlic and grated parmesan cheese, stirring constantly until smooth
Toss cooked wings in the garlic-parmesan sauce until fully coated
Sprinkle with fresh parsley and serve immediately
Notes
Chicken will yield maximum crispiness when cooked on wire rack
Can substitute almond flour with crushed pork-free cashews or more butter
Store leftovers in airtight container for up to 3 days
Reheat in 350°F oven for 10 minutes to maintain crunch
Nutritional yeast adds savory umami notes; omit if avoiding
- Prep Time: 15
- Cook Time: 45
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: American
- Diet: Ketogenic
Nutrition
- Serving Size: 4 chicken wings
- Calories: 320
- Sugar: 0g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 140mg