I made this Baked Garlic Parmesan Boneless Wings Recipe on a cozy evening when I was craving something crispy, cheesy, and comforting without deep frying. The smell alone had everyone wandering into the kitchen before they were even done. I love how these wings turn out golden and crunchy on the outside while staying juicy inside.
The garlic butter sauce with parmesan feels indulgent, but the baked method keeps things lighter. Every time I make them, they disappear fast, which tells me everything I need to know. You can also enjoy similar flavors with my Cilantro Lime Chicken Thighs for a juicy, zesty variation.
Ingredients Section
- Chicken breast – 2 pounds, cut into bite-sized pieces (boneless and skinless works best for even cooking; avoid frozen chicken because excess moisture prevents crisping)
- All-purpose flour – 1 cup (creates the first dry layer so the coating sticks well; spoon and level for accurate measuring)
- Eggs – 2 large, whisked (helps bind the coating evenly to every piece of chicken)
- Panko breadcrumbs – 2 cups (gives a lighter, crunchier texture than regular breadcrumbs; unseasoned is best for flavor control)
- Parmesan cheese – 1 cup, freshly grated (melts better than pre-shredded cheese and gives richer flavor)
- Garlic powder – 1 teaspoon (adds garlic flavor inside the coating without burning)
- Paprika – 1 teaspoon (adds mild warmth and helps achieve a golden color)
- Salt – 1 teaspoon, or to taste (seasons the chicken and coating evenly)
- Black pepper – ½ teaspoon (adds balance and gentle heat)
- Olive oil spray – as needed (helps the wings bake up crispy without deep frying)
- Butter – 6 tablespoons, unsalted (forms the base of the garlic sauce and allows better seasoning control)
- Fresh garlic – 4 cloves, minced (fresh garlic provides bold flavor; avoid jarred garlic)
- Parmesan cheese – ½ cup, finely grated (melts smoothly into the butter sauce and coats the wings well)
- Fresh parsley – 2 tablespoons, chopped (adds freshness and a pop of color)
- Red pepper flakes – ½ teaspoon, optional (great for a subtle spicy kick)
Note: This ingredient quantity serves about 4–5 people as an appetizer or 3–4 people as a main dish.
Variations
This recipe is very flexible, and I’ve tried a few swaps depending on what I had on hand.
- For a dairy-free version, you can use vegan butter and dairy-free parmesan alternatives. The flavor is slightly different, but still delicious.
- For a gluten-free option, substitute the flour and panko with gluten-free versions made for baking.
- If you want extra flavor, add a pinch of Italian seasoning or onion powder to the breadcrumb mix.
- For a spicy twist, mix a little hot sauce or cayenne pepper into the garlic butter sauce.
- If you prefer chicken thighs, they work too and stay extra juicy, just bake a few minutes longer—similar to my Cilantro Lime Chicken Thighs recipe.
Cooking Time
Here’s how long everything takes from start to finish.
Prep Time: 20 minutes
Cooking Time: 25–30 minutes
Total Time: About 50 minutes
Equipment You Need
Baking sheet – for baking the wings evenly in the oven
Parchment paper or wire rack – prevents sticking and helps crisp the chicken
Mixing bowls – for flour, eggs, and breadcrumb coating
Small saucepan – for melting butter and making the garlic parmesan sauce
Tongs – for flipping and tossing the wings without breaking the coating
How to Make Baked Garlic Parmesan Boneless Wings Recipe?
Preparing the Chicken
Start by preheating the oven to 425°F. I line my baking sheet with parchment paper or use a wire rack on top. Cut the chicken into even, bite-sized pieces so they cook at the same rate.
Setting Up the Breading Station
I set up three bowls: one with flour, one with whisked eggs, and one with panko, parmesan, garlic powder, paprika, salt, and pepper. This makes the coating process smooth and less messy.
Coating the Chicken
Each piece of chicken goes into flour first, then egg, and finally the breadcrumb mixture. I gently press the crumbs onto the chicken so the coating sticks well and bakes evenly.
Baking the Wings
Place the coated chicken pieces on the baking sheet, leaving space between them. I lightly spray them with olive oil spray. Bake for about 15 minutes, flip them, then bake another 10–15 minutes until golden and cooked through.
Making the Garlic Parmesan Sauce
While the chicken bakes, I melt butter in a small saucepan over low heat. I add minced garlic and cook just until fragrant, not browned. Then I stir in grated parmesan and remove from heat.
Tossing and Finishing
Once the chicken is done, I transfer it to a large bowl and pour the warm garlic parmesan sauce over it. I toss gently until every piece is coated, then sprinkle with parsley and red pepper flakes if using.
Additional Tips for Making This Recipe Better
After making this recipe several times, here are a few things I’ve learned that really help.
- I always use a wire rack when I want extra crispy wings, because air circulates underneath.
- I don’t overcrowd the pan, even if it means baking in two batches. It makes a big difference.
- I add the sauce after baking, never before, so the coating stays crunchy.
- I grate parmesan fresh every time because it melts better and tastes richer.
- I serve them right away while they’re hot, since that’s when they’re at their best.
How to Serve Baked Garlic Parmesan Boneless Wings Recipe?
These wings are perfect as an appetizer or main dish. I like serving them on a large platter with extra parmesan sprinkled on top for a restaurant-style look. A side of ranch or garlic aioli works well for dipping. For a complete meal, I pair them with a simple green salad, roasted veggies, or crispy fries. Garnishing with fresh parsley and a lemon wedge makes them look fresh and inviting.
Nutritional Information
Here’s a quick overview of the nutrition per serving, which may vary slightly based on portion size.
- Calories: Around 480 per serving, making them filling without being heavy
- Protein: Approximately 38g, thanks to the chicken and parmesan
- Carbohydrates: About 24g, mainly from the coating
- Fat: Around 26g, mostly from butter and cheese
Make Ahead and Storage
Make Ahead
You can bread the chicken pieces up to one day in advance and store them covered in the refrigerator. I usually wait to bake them until just before serving for best texture.
Storage
Leftover wings stay fresh in an airtight container in the fridge for up to 3 days. I let them cool completely before storing to avoid sogginess.
Freezing and Reheating
You can freeze baked, unsauced wings for up to 2 months. I reheat them in the oven at 375°F until hot and crisp, then toss with fresh garlic parmesan sauce.
Why You’ll Love This Recipe?
There are so many reasons this recipe has become a favorite in my kitchen.
- It’s easy to make, with simple steps and no deep frying, which saves time and mess.
- The baked method keeps the wings lighter while still delivering a crispy texture.
- The garlic parmesan flavor is rich, savory, and always crowd-pleasing.
- It’s versatile enough for game day snacks, family dinners, or casual gatherings.
- You can customize it easily with spice, cheese, or dietary-friendly swaps.
If you’re looking for a comforting, flavorful chicken recipe that feels indulgent but is easy to pull off, these baked garlic parmesan boneless wings are a must-try.
Baked Garlic Parmesan Boneless Wings Recipe
Ingredients
Method
- Start by preheating the oven to 425°F. I line my baking sheet with parchment paper or use a wire rack on top. Cut the chicken into even, bite-sized pieces so they cook at the same rate.
- I set up three bowls: one with flour, one with whisked eggs, and one with panko, parmesan, garlic powder, paprika, salt, and pepper. This makes the coating process smooth and less messy.
- Each piece of chicken goes into flour first, then egg, and finally the breadcrumb mixture. I gently press the crumbs onto the chicken so the coating sticks well and bakes evenly.
- Place the coated chicken pieces on the baking sheet, leaving space between them. I lightly spray them with olive oil spray. Bake for about 15 minutes, flip them, then bake another 10–15 minutes until golden and cooked through.
- While the chicken bakes, I melt butter in a small saucepan over low heat. I add minced garlic and cook just until fragrant, not browned. Then I stir in grated parmesan and remove from heat.
- Once the chicken is done, I transfer it to a large bowl and pour the warm garlic parmesan sauce over it. I toss gently until every piece is coated, then sprinkle with parsley and red pepper flakes if using.
Notes
- I always use a wire rack when I want extra crispy wings, because air circulates underneath.
- I don’t overcrowd the pan, even if it means baking in two batches. It makes a big difference.
- I add the sauce after baking, never before, so the coating stays crunchy.
- I grate parmesan fresh every time because it melts better and tastes richer.
- I serve them right away while they’re hot, since that’s when they’re at their best.