These Oven-Baked Garlic Parmesan Boneless Wings have a golden, crunchy coating and a buttery garlic-Parmesan finish. They're quick enough for a weeknight but special enough for game day.
Note from Erin
We love making chicken wings in our house!
I shared this recipe with a friend, and right after dinner, she texted me, saying her picky toddler had asked for thirds! That's when I knew I had to share it with others.
The panko and Parmesan make the chicken bake up nice and crisp, and brushing on the garlic butter while they cook adds so much flavor!
Helpful Ingredient Information
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Chicken - Cut boneless, skinless chicken breasts into 1-inch by 2-inch pieces, so they are similar in size to traditional wings. Keeping them uniform in size helps them cook evenly, so each piece stays juicy.
Bread Crumbs - When testing this recipe, I discovered that Panko crumbs resulted in the best crunch. Regular breadcrumbs work but don't crisp as much.
Parmesan Cheese - Use finely grated Parmesan cheese, as it will adhere to the chicken pieces much better than shredded Parmesan.
Garlic - Garlic powder seasons the breading evenly, while fresh garlic in the butter adds bold flavor.
Tips for Making Wings Crispy in the Oven
Bread the Boneless Wings
- Start with flour: A light coating of flour provides the egg with something to grip, which helps the crumbs adhere and prevents the breading from falling off.
- Use one wet hand, one dry hand: Keep one hand for flour and crumbs and the other for eggs. It makes the process faster and keeps you from ending up with clumpy fingers.
- Work in batches: Bread a few pieces at a time so you can coat them evenly without the bowls getting messy.
Bake in the Oven
- Give them space: Don't crowd the pan. Leaving room between each piece allows hot air to circulate, so the coating crisps instead of steaming.
- Use parchment or a rack: Parchment makes cleanup easy, while a wire rack allows the heat to hit all sides for even more crunch.
- Check doneness with a thermometer: Pull the chicken when it reaches an internal temperature of 165°F (74°C). It's the best way to ensure the meat is cooked through yet still juicy.
Top Tip!
Brushing on the garlic butter halfway through baking gives you flavorful, crispy boneless wings without deep frying in oil.
Serving Ideas
These wings are great as an appetizer with ranch for dipping, or even marinara for a Chicken Parmesan-style flavor.
I also like to serve them for dinner with a salad and pesto pasta.
If you're making them for a large gathering, create a party platter with Buffalo Boneless Wings and BBQ Boneless Wings so everyone can grab their favorite.
Recipe
Baked Garlic Parmesan Boneless Wings
Recipe by:Ingredients
- 1 pound (454 grams) boneless, skinless chicken breasts Cut into 1-inch by 2-inch pieces
- 1 cup (125 grams) all-purpose flour
- 2 (2) eggs
- 1 cup (60 grams) Panko breadcrumbs
- ½ cup (50 grams) grated Parmesan cheese
- 1 teaspoon (1 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) smoked paprika
- ½ teaspoon (0.5 teaspoon) garlic powder
- ¼ teaspoon (0.25 teaspoon) ground black pepper
- 2 tablespoons (2 tablespoons) chopped parsley optional
- ⅓ cup (76 grams) butter
- 2 cloves (2 cloves) garlic minced
Instructions
- Preheat the oven to 425°F (220°C).
- Place the flour in a shallow bowl or pie plate.1 cup all-purpose flour
- In a separate pie plate, whisk the eggs until smooth.2 eggs
- Use a third pie plate or shallow bowl to combine the Panko breadcrumbs with the grated Parmesan cheese, spices, and parsley. Mix well.1 cup Panko breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, 2 tablespoons chopped parsley
- Working in batches of a few pieces of chicken at a time, place the chicken into the flour mixture and coat completely.1 pound boneless, skinless chicken breasts
- Remove from the flour and place into the egg mixture, turning the chicken to coat.
- Once the chicken is coated with egg, remove it from the eggs and allow any excess to drip off, then transfer it to the breadcrumb mixture and toss to coat.
- Line the chicken onto a large baking sheet, with some space between each piece. Bake for 8 minutes.
- While the chicken is baking, place the butter into a microwave-safe bowl and heat for 30-60 seconds to melt completely. Stir in the minced garlic.⅓ cup butter, 2 cloves garlic
- After the first 8 minutes of baking, remove the chicken from the oven and flip each piece over. Brush the garlic butter mixture over the top of each piece. Bake for an additional 5-8 minutes, or until the internal temperature has reached 165°F (74°C).
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kaleb says
So good and bursting in flavor.
Erin says
Thanks, Kaleb! Glad you enjoyed them!