I recently tried my hand at making baked garlic parmesan boneless wings, and oh my goodness, it was a game-changer! These wings were crispy, saucy, and bursting with flavor. Not only were they easy to whip up, but they also earned a big thumbs-up around the dinner table.
Whether you’re prepping for game day or just looking for a delicious dinner idea, this recipe is a surefire hit. Trust me, you’ll want to make an extra batch because these go fast!
Ingredients
Getting the right ingredients is key to making these wings irresistible. Here’s what you’ll need:
- Boneless chicken breasts or thighs (2 pounds): Cut into bite-sized cubes. Thighs are juicier, but breasts work great, too.
- Smoked paprika (1 teaspoon): Adds a subtle smoky depth that pairs wonderfully with parmesan.
- Onion powder (1 teaspoon): Infuses a mild sweetness to the chicken coating.
- Garlic powder (1 teaspoon): Enhances the garlicky goodness of the dish.
- Kosher salt and black pepper: Adjust to taste for seasoning.
- Flour or gluten-free flour (2 tablespoons): Lightly coats the chicken, helping it crisp in the oven.
- Grated parmesan (2 tablespoons): Adds a nutty, cheesy layer to the breading. Use freshly grated for the best results.
- Extra virgin olive oil (2 tablespoons): Ensures the chicken stays moist but crispy while baking.
- Salted butter (4 tablespoons): Acts as the base for the creamy garlic parmesan sauce.
- Minced garlic (2 cloves): Fresh and potent for maximum flavor.
- Heavy cream (1 cup): Makes the sauce rich and velvety.
- Grated parmesan (¾ cup): The star of the sauce, adding creamy, cheesy indulgence.
- Cayenne pepper (¼ teaspoon): Optional, but adds a gentle heat that balances the creaminess.
- Fresh parsley: For garnish and a pop of color.
Note: This recipe serves about six people, so adjust ingredient quantities based on the number of servings you need.
Variations
These wings are versatile, so feel free to put your own twist on the recipe:
- Dairy-free option: Use a plant-based butter substitute and coconut cream in place of heavy cream. Pair with vegan parmesan.
- Spicier version: Add some chili powder or hot sauce to the sauce for a fiery kick.
- Low-carb approach: Replace flour with finely crushed pork rinds or almond flour.
- Gluten-free option: Stick with gluten-free flour for the coating.
- Herb boost: Mix dried Italian herbs or fresh oregano into the parmesan sauce for extra depth.
You might also enjoy this crock pot chicken pot pie recipe for another comforting, gluten-free meal idea.
Cooking Time
Preparing these baked wings is quick and simple. Here’s the breakdown:
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Equipment You’ll Need
To make this dish as simple as possible, gather these common kitchen tools:
- Baking sheet: For cooking the chicken evenly.
- Parchment paper: Keeps the chicken from sticking to the pan.
- Mixing bowls: For seasoning and coating the chicken.
- Large skillet: To make the creamy garlic parmesan sauce.
- Wire rack (optional): Ensures maximum crispiness while baking.
How to Make Baked Garlic Parmesan Boneless Wings?
This recipe comes together seamlessly. Follow these straightforward steps for perfect results.
Step 1: Prepare the Chicken
Start by cutting your chicken breasts or thighs into cubes. Toss them in a large bowl with smoked paprika, onion powder, garlic powder, salt, and black pepper. Mixing by hand ensures every piece is well-coated. Once seasoned, add flour and grated parmesan, giving it another good toss so the chicken gets a thin, even coating.
Drizzle the olive oil over the seasoned chicken and arrange the pieces on a baking sheet lined with parchment paper. Spread them out evenly to allow for proper cooking. Bake at 450°F for about 20 minutes or until the chicken is golden and cooked through. Flip them halfway to encourage even browning.
Step 2: Make the Sauce
While the chicken bakes, start on the sauce. Melt the butter in a skillet over medium heat, letting it bubble and brown slightly (this enhances the nutty flavors). Add the minced garlic and cook for about one minute, just until fragrant.
Slowly pour in the heavy cream while whisking, then add the grated parmesan and cayenne pepper. Keep stirring until the sauce thickens slightly, which should take around three to four minutes. Adjust the seasoning with a pinch of salt and pepper.
Step 3: Coat the Chicken
Once the chicken is out of the oven, transfer it to a clean mixing bowl. Pour the warm garlic parmesan sauce all over the hot chicken, tossing it gently to coat every piece. The heat helps the sauce stick beautifully to the wings.
Step 4: Garnish and Serve
Finish with a sprinkling of fresh parsley and a dusting of extra parmesan. Your wings are now ready to serve!
Additional Tips for Making This Recipe Better
I’ve learned a few things while perfecting these wings. Here are some tips to step up your game:
- Room temperature chicken: Take the chicken out of the fridge 15 minutes before cooking for more even baking.
- Fresh ingredients: Grate parmesan and mince garlic fresh. The difference in flavor is worth the effort.
- Don’t overcrowd the pan: Space out the chicken pieces for proper air circulation and crispiness.
- Warm sauce trick: Keep the sauce warm while waiting for the chicken to finish baking so it doesn’t thicken too much.
- Use a wire rack: If you want extra crispy bites, place the chicken on a wire rack set on the baking sheet during cooking.
For another creamy and indulgent dish, check out this chicken stroganoff recipe that’s perfect for dinner.
How to Serve Baked Garlic Parmesan Boneless Wings?
These wings shine on their own but can be elevated with thoughtful pairings. Serve them alongside crispy fries, a fresh salad, or steamed vegetables like broccoli. For parties, arrange the wings on a platter with dipping sauces, garnished with parsley and a sprinkle of parmesan. If making dinner, pair them with a buttery rice pilaf for a hearty, satisfying meal.
Nutritional Information
Here’s a quick nutrition snapshot for a single serving of these wings:
- Calories: 490
- Protein: 35g
- Carbohydrates: 8g
- Fat: 35g
Make Ahead and Storage
Have leftovers or planning ahead? Here’s what you should know:
- Refrigerating: Store in an airtight container in the fridge for up to three days.
- Freezing: Cool completely, then freeze the wings in a freezer-safe container for up to three months.
- Reheating: Warm in the oven at 375°F until heated through. Avoid microwaving to maintain the crispiness.
Why You’ll Love This Recipe?
There are so many reasons to love this dish:
- Simple yet delicious: The recipe is straightforward but delivers restaurant-quality results.
- Versatile: Customize with spicy or dairy-free variations to suit your needs.
- Crowd-pleasing: Perfect for game nights, parties, or family dinners.
- Healthy alternative: Baked instead of fried, these wings are a lighter version of the classic.
- Quick to make: From start to finish, you’ll be done in under an hour.
Common Mistakes to Avoid for Better Results
Here are some pitfalls to steer clear of when making these wings:
- Skipping the oil: Don’t omit the olive oil when coating the chicken. It’s essential for that crispy baked texture.
- Overcrowding the pan: Packing the chicken pieces too close will keep them from crisping properly.
- Rushing the sauce: Give the sauce a few minutes to thicken; rushing through this step results in a watery coating.
- Using pre-grated parmesan: Pre-packaged options often lack freshness and can make the sauce grainy.
By keeping these points in mind, you’ll ensure every batch of wings turns out amazing.
In conclusion, baked garlic parmesan boneless wings are everything you’d want in a comfort food recipe. They’re flavorful, easy to make, and adaptable to fit your personal preferences. Whether you’re hosting a game-night crowd or craving something indulgent, this recipe is guaranteed to be a hit! You can also enjoy similar chicken recipes for more inspiration.
Baked Garlic Parmesan Boneless Wings
Ingredients
Method
- Start by cutting your chicken breasts or thighs into cubes. Toss them in a large bowl with smoked paprika, onion powder, garlic powder, salt, and black pepper. Mixing by hand ensures every piece is well-coated. Once seasoned, add flour and grated parmesan, giving it another good toss so the chicken gets a thin, even coating.
- Drizzle the olive oil over the seasoned chicken and arrange the pieces on a baking sheet lined with parchment paper. Spread them out evenly to allow for proper cooking. Bake at 450°F for about 20 minutes or until the chicken is golden and cooked through. Flip them halfway to encourage even browning.
- While the chicken bakes, start on the sauce. Melt the butter in a skillet over medium heat, letting it bubble and brown slightly (this enhances the nutty flavors). Add the minced garlic and cook for about one minute, just until fragrant.
- Slowly pour in the heavy cream while whisking, then add the grated parmesan and cayenne pepper. Keep stirring until the sauce thickens slightly, which should take around three to four minutes. Adjust the seasoning with a pinch of salt and pepper.
- Once the chicken is out of the oven, transfer it to a clean mixing bowl. Pour the warm garlic parmesan sauce all over the hot chicken, tossing it gently to coat every piece. The heat helps the sauce stick beautifully to the wings.
- Finish with a sprinkling of fresh parsley and a dusting of extra parmesan. Your wings are now ready to serve!
Notes
- Room temperature chicken: Take the chicken out of the fridge 15 minutes before cooking for more even baking.
- Fresh ingredients: Grate parmesan and mince garlic fresh. The difference in flavor is worth the effort.
- Don’t overcrowd the pan: Space out the chicken pieces for proper air circulation and crispiness.
- Warm sauce trick: Keep the sauce warm while waiting for the chicken to finish baking so it doesn’t thicken too much.
- Use a wire rack: If you want extra crispy bites, place the chicken on a wire rack set on the baking sheet during cooking.
