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Air Fryer Keto Crispy Parmesan Chicken Wings

A close-up of a pile of golden-brown, crispy Keto Crispy Parmesan Chicken Wings seasoned with herbs on a white plate.

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Make exceptionally crispy, low-carb chicken wings using an air fryer with a Parmesan and almond flour coating.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon avocado oil or melted butter
  • 1/2 cup grated Parmesan cheese, finely grated
  • 1/4 cup almond flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  2. In a medium bowl, combine the grated Parmesan cheese, almond flour, garlic powder, onion powder, salt, pepper, and paprika. Mix well.
  3. Place the dried wings in a large bowl. Drizzle with avocado oil or melted butter and toss to lightly coat.
  4. Add the Parmesan mixture to the wings. Toss until every piece is evenly coated with the dry mixture.
  5. Preheat your air fryer to 380°F (195°C).
  6. Arrange the wings in a single layer in the air fryer basket, ensuring there is space between them for air circulation. Do not overcrowd the basket; cook in batches if necessary.
  7. Air fry for 18 to 22 minutes, flipping the wings halfway through the cooking time.
  8. Increase the temperature to 400°F (200°C) for the last 3 minutes to achieve maximum crispiness, watching carefully to prevent burning.
  9. Remove from the air fryer and serve immediately.

Notes

  • For extra flavor, toss the finished wings with melted butter mixed with a teaspoon of hot sauce (ensure the sauce is sugar-free) before serving.
  • If you do not have an air fryer, you can bake these wings on a wire rack set over a baking sheet at 425°F (220°C) for 35 to 40 minutes, flipping halfway.
  • Use finely grated, dry Parmesan cheese for the best coating adhesion.

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