Garlic Parmesan Boneless Wings
These crispy garlic parmesan boneless wings offer a restaurant-quality snack at home. Made with tender chicken tenderloins, fresh garlic, Parmigiano-Reggiano cheese, and a crunchy coating, they make an ideal game day treat that’s quick to prepare and perfect for social events.
Ingredients
- 2 pounds of boneless chicken tenderloins
- 2 tablespoons all-purpose flour gluten-free option available
- Seasoning blend:
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons grated Parmigiano-Reggiano
- 2 fresh garlic cloves minced
- Extra virgin olive oil
Instructions
- Cut boneless chicken tenderloins into 2-inch pieces, ensuring uniform size for even cooking.
- Season the chicken pieces with garlic powder, salt, and pepper.
- Coat each piece in the seasoned flour mixture, shaking off excess coating.
- For baked wings: Preheat oven to 400°F. Place coated chicken on a baking sheet and bake for 20-25 minutes, flipping halfway.
- For fried wings: Heat oil to 365°F. Fry the coated chicken for 3-4 minutes on each side until golden brown, reaching an internal temperature of 165°F.
- Toss wings in the garlic parmesan sauce (recipe below) and serve immediately.
Notes
- For extra crispy wings, use a double-dredging technique (flour, egg wash, then seasoned flour).
- If you want a gluten-free option, swap the flour with gluten-free flour or almond flour.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in an oven or air fryer for best texture.