Go Back
Baked Garlic Parmesan Boneless Wings Recipe
Ben Carraoli

Baked Garlic Parmesan Boneless Wings Recipe

I made these baked garlic parmesan boneless wings 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.
Print Recipe Pin Recipe
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.