Garlic Parm Boneless Wings
Crispy garlic parmesan boneless wings baked or air fried and tossed in a creamy garlic parm sauce—perfect for game day and parties
Ingredients
Boneless Wings
- 1½ pounds boneless skinless chicken breasts, cut into bite-size pieces
- ½ cup mayonnaise any full-fat mayo works; I like using Duke’s Mayo for richness
- 1½ cups crushed cornflakes or panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Olive oil spray
Garlic Parmesan Sauce
- ⅓ cup mayonnaise
- 3 tablespoons melted butter
- 3 –4 cloves garlic finely minced
- ½ cup freshly grated Parmesan cheese
- 1 –2 tablespoons milk or cream to thin, if needed
- Black pepper to taste
- Optional: chopped parsley for garnish
Instructions
Prep the Chicken
- Pat the chicken dry with paper towels. Add to a large bowl and toss with mayonnaise until fully coated. This replaces a traditional egg wash and helps the breading stick while keeping the chicken juicy.
Bread the Chicken
- In a separate bowl, mix crushed cornflakes (or panko), Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Press each piece of chicken firmly into the mixture so it’s well coated.
- Cook Until Crispy
Oven Method:
- Preheat oven to 425°F
- Place chicken on a wire rack set over a baking sheet
- Lightly spray with olive oil
- Bake for 20–25 minutes, flipping halfway, until golden and crisp
Air Fryer Method:
- Preheat air fryer to 400°F
- Cook in batches for 12–15 minutes, flipping halfway, until crispy
Make the Garlic Parmesan Sauce
- Whisk together mayonnaise, melted butter, garlic, Parmesan, and black pepper. Add milk or cream a tablespoon at a time until the sauce is creamy and pourable.
- Toss & Serve
- While the wings are hot, gently toss them in the garlic parmesan sauce until evenly coated. Garnish with parsley and extra Parmesan if desired.