Garlic Parmesan Boneless Wings

These Garlic Parmesan Boneless Wings are about to be your new favorite recipe! Made with tender bites of chicken that are coated in a light and crunchy breading, then finished with a garlic butter sauce. These wings are super easy to make and can be made in the air fryer or oven. Perfect for an appetizer, snack, or quick weeknight dinner!

Course Appetizer, Main Course

Cuisine American

Keyword garlic parmesan boneless wings

Prep Time 20

Cook Time 10

Marinate Time 15

Total Time 45

Servings -8 servings

Calories 539kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Air Fryer

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

US Customary - Metric

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Instructions

*Note: These instructions don't call for dipping the chicken in flour before the egg. Skipping flour produces a thinner, crispier crust rather than a thick, shell-like coating, I've found skipping the flour works particularly well for baking or air-frying, allowing for a lighter result.
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 Timer
1 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. Note: if you feel the panko crumbs are large, you can place the panko in a zip-lock bag with a rolling pin to ensure that the crumbs are just the right size for an even coating.
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 ~8-10 minutes (flip halfway through cooking) or until chicken is golden and internal temperature reaches 165°F with a meat thermometer. Start Timer
1 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

Video

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