Keto Parmesan Chicken Wings
Makes 4 Servings | 2-3 Hrs. Prep | 20 Min. Cooking
2 1/2 lbs Chicken Wings
1/4 cup Grass-fed Butter
1 cup Parmigiano Reggiano (grated)
Sea Salt (to taste)
Large wire drying rack
Spider or large slotted spoon
Line a baking sheet with tin foil and place a large wire rack on top. If you don’t have a drying rack, crumple up the tinfoil to create an uneven surface so air can get under the wings.
Boil a large pot of salted water on the stove-top. Once water is boiling, add the chicken wings and lightly boil for about 6-7 minutes.
Carefully remove the wings with a spider or large slotted spoon and place them on the drying rack. Arrange them in a single layer so that the wings are not touching.
Place tray and wings in the fridge for 1-2 hours to dry well.
To bake the wings, pre-heat oven to 450 degrees F and take wings out of fridge to come to room temperature (at least 15 minutes).
Lift the drying rack off the baking sheet. If the tin foil is wet, dry it off, or replace it with fresh foil then transfer the dried wings onto the tin foil - skin-side or fatty-side down. Again, make sure the wings do not touch.
Bake for 15 minutes, then carefully flip the wings over. Bake for another 5-8 minutes until wings are golden brown and sizzling.
Remove the pan from the oven. Transfer the hot wings into a large mixing bowl with melted butter and lightly season with salt. Toss to coat then add about half the grated cheese. Gently toss then add the other half of the cheese and toss again.
Serve immediately and enjoy!
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