Garlic Parmesan Boneless Wings (Baked or Air Fryer)
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Calling all chicken lovers! If you love chicken wings or chicken nuggets, you’ve got to try these new Garlic Parmesan Boneless Wings! They’re super easy to make and honestly taste like chicken nuggets (just elevated).
These boneless chicken wings (or bites) have tons of flavor and get perfectly tender, juicy, and crispy when cooked in the air fryer (or oven). Plus, they’re perfect for dipping in this garlic parmesan aioli or your favorite dipping sauce like ranch.
Since my kids love these wings and ask for them on repeat, I love that they’re a little healthier. However, if you’re looking real deal and want to fry some yummy boneless chicken wings, make sure to try my Lemon Pepper Boneless Chicken Wings.
These wings make a great appetizer, or serve them wrapped up in a warm tortilla with lettuce, tomatoes, aioli, and cheese for a delicious and filling wrap!
And for more easy appetizers, try my Pretzel Bites, Crispy Baked Honey Chipotle Chicken Tacos, Garlic Bread Pizza, Philly Cheesesteak Sliders, or Healthy Buffalo Chicken Dip!
Table Talk with Tawnie
I’ve made these countless times for my kids because they’re basically healthier chicken nuggets and crazy easy to make. I love that the breading isn’t super thick, just a light coating, and they can be made in the air fryer (my favorite method) or baked in the oven. You’ll love their flavor and how streamlined they are, and you can dip them in your favorite aioli, ranch, or make them into chicken rice bowls or toss them in a wrap with some veggies for a satisfying lunch!
- Boneless chicken breasts: Cut into 1½–2 inch pieces so they cook quickly and evenly while staying juicy and tender. Perfect for boneless “wing” bites.
- Panko breadcrumbs: Panko breadcrumbs give these chicken wings more of a “crunch” than traditional breadcrumbs and help them to be all around crispier (especially since we aren’t frying these wings).
- Parmesan cheese: Freshly grated (not powdered). I use a microplane to get small shreds.
- Garlic: Fresh garlic cloves, finely minced or grated.
- Seasonings: A mix of garlic powder, onion powder, kosher salt, black pepper, and paprika. Feel free to adjust the seasonings based on preference, adding more if desired.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Cut & season chicken
Cut the chicken breasts into cubes, then add to a bowl with the seasonings and olive oil. Toss to combine and let marinate for ~15 minutes.
Dip
Set up your dipping stations. Dip the chicken in the egg, then toss it in the breadcrumb mixture and place on the wire basket (or on a wire rack).
Cook
Cook chicken wings using the air fryer or oven method.
Brush with garlic butter
In a small bowl, mix the melted butter with garlic, parsley, and chili flakes. Then brush the garlic butter onto the chicken.
Serve & enjoy!
Sprinkle more parmesan and parsley on top and serve with ranch or garlic aioli. Enjoy as an appetizer or wrapped up in a tortilla wrap with lettuce, tomatoes, aioli, and cheese😋
Expert Tips
- Cut evenly: Cutting the chicken pieces into similar-sized pieces helps them to cook evenly and stay juicy inside.
- Don’t overcrowd the pan: Whether you’re air frying these chicken wings or baking them in the oven, make sure the wings are spread out evenly on the wire rack or baking sheet with space in between. That way, the air has room to circulate, making these wings crispy!
- Sauce while hot: Brush the chicken with the garlic butter while it’s still hot so it absorbs all that buttery, garlicky flavor!
- Dip: Dunk these boneless wings in my Garlic Parmesan Aioli (see recipe below) or use your favorite dipping sauce.
Garlic Parmesan Aioli
- 3/4 cup mayonnaise
- 3-4 cloves garlic grated using a microplane
- 3 Tbsp. freshly grated parmesan cheese plus more for garnishing
- 1/2 tsp. Dijon mustard
- 1-2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. fresh parlsey minced, plus more for garnishing
- Salt and pepper, to taste
- Pinch chili flakes (optional)
Whisk together the ingredients for the aioli in a mixing bowl. Taste and adjust the lemon or garlic based on preference. Cover and chill in the fridge until ready to use.
Storage / Freezing
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheat: Reheat in the oven or air fryer at 375°F until heated through and crispy again. (The microwave works, but they’ll lose some crunch.)
- Freezing: For best results, I recommend freezing the wings before brushing them with the garlic butter sauce. Once cooked, let them cool, then place them in a freezer-safe bag or container and freeze for up to 2 months.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Garlic Parmesan Boneless Wings
Ingredients
Chicken:
- 2½ lbs. boneless skinless chicken breasts (cut into 1½–2 inch pieces)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1 Tbsp. olive oil (helps browning)
- Adjust seasonings based on preference (adding more if desired)
For Dipping/Binding:
- 2 large eggs (beaten)
Panko Mixture
- 1¾ cup panko breadcrumbs
- 1 cup freshly grated parmesan (not powdered, I use a microplane to get small shreds)
Garlic Butter:
- 1/2 cup unsalted butter (melted)
- 5-6 garlic cloves (finely minced or grated)
- 1 Tbsp. dried parsley or Italian seasoning
- Pinch red pepper flakes
- More grated Parmesan to garnish on top
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cut the chicken: Cut the chicken breasts into 1½ to 2-inch cubes. Set aside.2½ lbs. boneless skinless chicken breasts
- Season the chicken: Add the chicken to a bowl with the seasonings and olive oil. Toss to combine so the chicken is coated evenly. Allow to marinate for ~15 minutes at room temperature. Start Timer1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. kosher salt, 1/4 tsp. paprika, Adjust seasonings based on preference, 1/4 tsp. black pepper
- Set up dipping station: Mix the breadcrumbs and parmesan together in a bowl, and whisk the eggs in another bowl.1¾ cup panko breadcrumbs, 1 cup freshly grated parmesan, 2 large eggs
- Dip: Dip the chicken lightly in the egg, allowing excess to drip off, then toss in the breadcrumb mixture, pressing gently to adhere.
- Air fryer method: Preheat to 400°F. Spray the basket lightly with oil and arrange the chicken in a single layer. Cook for ~10 minutes (flip halfway through cooking) or until chicken is golden and internal temperature reaches 165°F with a meat thermometer. Start Timer1 Tbsp. olive oil
- Oven method: Preheat the oven to 425°F. Line a baking sheet with foil and place a rack on top. Bake for 8 minutes on one side, and ~6-8 minutes on the other side or until the internal temperature reaches 165°F with a meat thermometer. Start Timer
- Garlic butter: Mix melted butter with garlic, parsley, and chili flakes.1/2 cup unsalted butter, 5-6 garlic cloves, 1 Tbsp. dried parsley or Italian seasoning, Pinch red pepper flakes
- For both methods: Once cooked, brush the garlic butter sauce on the chicken (or right before you plan to serve).
- Finish and serve: Add more parmesan and parsley on top and serve with ranch or garlic aioli. These are really good as an appetizer or wrapped up in a tortilla wrap with lettuce, tomatoes, aioli, and cheese.More grated Parmesan to garnish on top
Equipment
Notes
- Dip/dunk in Garlic Parmesan Aioli ingredients from this my Garlic Parmesan Chicken Skewers recipe or use your favorite dipping sauce.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheat: Reheat in the oven or air fryer at 375°F until heated through and crispy again. (The microwave works, but they’ll lose some crunch.)
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
