Crispy Baked Garlic Parmesan Boneless Wings Recipe

If you’ve ever craved restaurant-style Crispy Boneless Chicken Wings without the deep fryer mess, you’re in for a treat. These Crispy Baked Garlic Parmesan Boneless Wings hit that sweet spot between easy weeknight dinner and full-blown game-day showstopper. Golden, crunchy, buttery, and garlicky—basically everything good in life, all in one bite.

The first time I made them, I passed the recipe to a friend just to test it out. An hour later, I got a text that said, “My picky toddler asked for thirds!” That’s when I knew this recipe was a keeper. And honestly, I can’t blame the kid—the combo of panko breadcrumbs and Parmesan creates that perfect crispy coating, while a drizzle of garlic butter takes it straight to flavor heaven.

Want to know How To Make Boneless Wings that stay juicy inside and crunchy outside? The secret’s all in the setup. Give them space—don’t crowd your pan. Hot air needs room to work its magic. Use parchment or a wire rack (the rack’s the MVP, IMO) to help the heat circulate and crisp up every edge. Oh, and check doneness with a thermometer—165°F (74°C) is your sweet spot for tender, juicy perfection.

And if you’re wondering about the best Boneless Wings Sauce, buttery garlic-Parmesan wins by a landslide. But hey, feel free to go wild—Buffalo, honey BBQ, or even something zesty for your own signature Boneless Wing Sauce.

Looking to lighten things up? Try turning these into Healthy Boneless Chicken Wings by baking or popping them in the air fryer—yep, Air Fryer Boneless Chicken Wings are just as good (maybe better).

So, next time someone asks for your go-to Boneless Chicken Wing Recipes, you’ll have one that’s crispy, cheesy, garlicky, and downright irresistible.

Crispy Baked Garlic Parmesan Boneless Wings Recipe

Garlic Parmesan Boneless Wings are tender bites of juicy chicken wrapped in a crunchy, cheesy coating, baked until golden, then brushed with rich garlic butter for the ultimate flavor explosion.

⏱️ Prep Time: 10 minutes | 🔥 Cook Time: 15 minutes | ⌛ Total Time: 25 minutes

Author: Aleda | Category: Dinner / Main Dish | Servings: 4

🧂 Ingredients:

• 1 lb (454 g) boneless, skinless chicken breasts, cut into 1x2-inch strips
• 1 cup (125 g) all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup (60 g) Panko breadcrumbs
• ½ cup (50 g) grated Parmesan cheese
• 1 tsp salt
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp black pepper
• 2 tbsp chopped parsley (optional)
• ⅓ cup (76 g) butter
• 2 cloves garlic, finely minced

👩‍🍳 Directions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or lightly grease it.
2. Set up your coating station:
   In one shallow dish, add the flour.
   In another, whisk the eggs until smooth.
   In a third dish, mix together Panko, Parmesan, salt, paprika, garlic powder, black pepper, and parsley.
3. Coat the chicken:
   Dip each piece of chicken in the flour (shake off the extra), then into the beaten eggs. Let any excess drip off before rolling the chicken in the breadcrumb mixture until fully coated.
4. Bake to crisp perfection:
   Arrange the coated chicken pieces on your prepared pan, keeping space between each one. Bake for about 8 minutes.
5. Make the garlic butter:
   Melt the butter in a small bowl (30–60 seconds in the microwave) and stir in the minced garlic until fragrant.
6. Add the magic touch:
   Remove the chicken from the oven, flip each piece, and brush with the garlic butter. Return to bake for another 5–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is beautifully golden and crisp.

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