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Baked Garlic Parmesan Boneless Wings
Ash Tyrrell

Baked Garlic Parmesan Boneless Wings

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Main Course
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

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