For all the boneless wing lovers our there, our Garlic Parmesan Boneless Wings are a must try! Made with real ingredients like freshly minced garlic and premium grated Parmigiano-Reggiano, this recipe is quick and easy and perfect for get togethers!
These Garlic Parmesan Boneless Wings are one of my personal faves. You may not know this, but I’m the only person in my family who doesn’t eat bone-in wings!
When Marrekus was busy whipping up his famous Hot Honey Old Bay Wings and Lemon Pepper Wings, I had to put in a special request for boneless wings. So, this one is for you – my fellow boneless wing enthusiasts!
Another reason I love this recipe is because it uses real, quality ingredients – freshly minced garlic and Parmigiano Reggiano. None of that stale grated stuff from your pantry shelf.
These aren’t your average greasy wings from the corner joint; these are grown-up boneless wings. Fresh and bursting with flavor, just the way I like it. So, let’s get into it!
What you’ll love about this recipe:
What Are Boneless Wings?
Boneless wings are like chicken nuggets but with flavors and coatings similar to traditional chicken wings. They’re made from pieces of chicken without bones, so they’re easy to eat. People like them because they’re tasty, bite-sized, and you can choose different sauces or seasonings to go with them. They’re great for snacking or having as a meal!
This recipe uses chicken tenderloins, which are small, tender parts of the chicken breast. They don’t have any bones and are really soft and easy to cook. People often use them to make things like chicken tenders or in dishes like salads and sandwiches because they’re quick to cook and taste good! We also use chicken tenderloins in our Fried Chicken and Waffles recipe.
Ingredients
- Chicken tenderloins, cut into bite-size boneless pieces
- Seasoned flour
- Egg wash
- Garlic
- Dried parsley
- Parmigiano-Reggiano (or Parmesan)
- Unsalted butter
- Garlic salt (optional)
SEASONED FLOUR
- 1 cup all purpose flour
- 1 cup corn starch
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon seasoned salt
- 1 teaspoon smoked paprika
EGG WASH
- 3 eggs
- 3 tablespoons water
Note: Parmigiano-Reggiano and “parmesan” refer to the same type of cheese but are often used interchangeably with some nuances in meaning. Parmigiano-Reggiano is a high-quality cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. It has specific production standards and regulations to maintain its authenticity and quality. “Parmesan” is a more generic term that refers to a similar type of cheese but is not bound by the specific regulations of Parmigiano-Reggiano.
How to Make Garlic Parmesan Boneless Wings
Here’s a step-by-step guide for making our crispy and flavorful Garlic Parmesan Boneless Wings. Note: The pictures below are from our fried chicken recipe; these boneless wings are cooked similarly.
Step oNE: Dredge
- Put flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, and paprika in a large bowl and whisk ingredients to combine. Alternatively, add ingredients to a brown paper bag and toss to combine. Set aside.
- Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
- Line a sheet pan with parchment paper. Don’t forget to pat the chicken pieces dry with paper towels. Dip chicken into the egg wash, ensuring that each piece is well coated. The egg wash helps the flour adhere to the chicken and creates a crispy coating during frying.
- Once coated with the egg wash, dredge tenders in the seasoned flour mixture, pressing the flour onto the chicken to create a textured coating. Repeat with the rest of the pieces. Rest the battered pieces on a sheet pan lined with parchment paper for 3-5 minutes.
Step TWO: Fry
- Fill a large deep skillet or Dutch oven with enough cooking oil to submerge chicken pieces (about 2 inches). Heat over medium heat to around 360°F (182°C) to 365°F (185°C). Meanwhile, preheat the oven to the lowest temperature (this is an optional step if you want to keep the cooked chicken warm while frying in batches).
- Carefully place the coated chicken pieces into the hot oil. Fry until it is golden brown and cooked through. Be sure to fry in batches to prevent overcrowding and temperature drop. The internal temperature of the chicken should reach 165°F (74°C).
- Once chicken is cooked, use tongs or a slotted spoon to remove it from the oil and place it on a wire rack set over a sheet pan to drain any excess oil.
Step Three: Prepare Garlic Parmesan bUTTER mIXTURE
- In a saucepan over medium heat, melt the unsalted butter. Add the minced garlic to the melted butter and sauté for 2-3 minutes or until the garlic becomes fragrant and slightly golden.
- Transfer the garlic butter mixture to a large mixing bowl. Stir in the dried parsley and 2 teaspoons of grated Parmigiano-Reggiano into the garlic butter mixture. Mix well to ensure an even distribution of flavors.
- Transfer the cooked boneless wings to the mixing bowl with the garlic parmesan butter mixture. Toss until they are thoroughly coated.
Step Four: Serve and Enjoy!
- Place the coated boneless wings on a serving dish. Sprinkle the remaining 2 teaspoons of grated cheese over the wings. Season with a bit of garlic salt, if desired. Enjoy!
Recipe Tips & Tricks
- Chicken Preparation: Cut the boneless chicken tenderloins into uniform-sized pieces to ensure even cooking.
- Frying Temperature: Maintain a consistent oil temperature of around 360°F (182°C) to 365°F (185°C) for frying. This ensures a crispy exterior while allowing the chicken to cook through.
- Fry in Batches: Avoid overcrowding the frying pan. Fry the chicken in batches to maintain the oil temperature and ensure even cooking.
- Garlic Parmesan Butter Mixture: Make the garlic parmesan butter mixture while the chicken is frying or cooling. This way, it’s ready to coat the boneless wings immediately.
- Garnish and Serve Fresh: Garnish with additional grated Parmigiano-Reggiano and fresh parsley just before serving to enhance the presentation and flavor.
What to Serve With Garlic Parmesan Boneless Wings
- Fried Pickles: Include pickles for a tangy and zesty element that balances the richness of the wings.
- Celery Sticks: Serve crisp celery sticks on the side for a refreshing crunch.
- Blue Cheese or Ranch Dressing: Provide a dipping sauce like blue cheese or ranch for those who enjoy a cool contrast to the spicy and flavorful boneless wings.
- Carrot Sticks: Add carrot sticks for a sweet crunch.
- Beer or Soda: Pair the boneless wings with your favorite beer or soda to refresh your palate.
FAQ
Can I use bone-in wings instead of boneless wings for this recipe?
Can I bake the boneless wings instead of frying them?
What type of oil is best for frying?
How do I know when the oil is hot enough for frying?
Summary
Made with real ingredients, including freshly minced garlic and premium grated Parmigiano-Reggiano, this quick and easy Garlic Parmesan Boneless Wings recipe is perfect for casual get-togethers. Don’t miss out on this must-try dish for all the boneless wing lovers!
Garlic Parmesan Boneless Wings
Ingredients
- 1-2 pounds chicken tenderloins cut into bite-size boneless wing pieces
- 1/2 cup unsalted butter
- 2 tablespoons minced garlic
- 4 teaspoons of grated Parmigiano-Reggiano or Parmesan, divided
- 1 teaspoon dried parsley
- Garlic salt optional
- Seasoned Flour
- 1 cup all purpose flour
- 1 cup corn starch
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon seasoned salt
- 1 teaspoon smoked paprika
- Egg Wash
- 3 eggs
- 3 tablespoons water
Instructions
- Dredge in Egg Wash & Seasoned Flour
- Put flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, and paprika in a large bowl and whisk ingredients to combine. Alternatively, add ingredients to a brown paper bag and toss to combine. Set aside.
- Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
- Pat chicken pieces dry with paper towels. Dip chicken into the egg wash, ensuring that each piece is well coated. The egg wash helps the flour adhere to the chicken and creates a crispy coating during frying.
- Once tenders are coated with the egg wash, dredge them in the seasoned flour mixture, pressing the flour onto chicken to create a textured coating. Rest the coated chicken pieces on a sheet pan lined with parchment paper for 3-5 minutes.
- Deep Fry
- Fill a large deep skillet or Dutch oven with enough cooking oil to submerge chicken pieces (about 1 to 2 inches). Heat over medium heat to around 360°F (182°C) to 365°F (185°C). Meanwhile, preheat the oven to the lowest temperature (this if an optional step if you want to keep the cooked tenders warm while frying in batches).
- Carefully place the coated chicken pieces into the hot oil. Fry until it is golden brown and cooked through. Be sure to fry in batches to prevent overcrowding and temperature drop. The internal temperature of the chicken should reach 165°F (74°C).
- Once cooked, use tongs or a slotted spoon to remove it from the oil and place it on a wire rack set over a sheet pan to drain any excess oil.
- Prepare Garlic Parmesan Mixture
- In a saucepan over medium heat, melt the unsalted butter.
- Add minced garlic to the melted butter and sauté for 2-3 minutes or until the garlic becomes fragrant and slightly golden.
- Transfer the garlic butter mixture to a large mixing bowl.
- Stir in dried parsley and 2 teaspoons of grated Parmigiano-Reggiano (or Parmesan) into the garlic butter mixture. Mix well to ensure an even distribution of flavors.
- Transfer cooked tenders to the mixing bowl with the garlic Parmesan butter mixture. Toss until they are thoroughly coated.
- Serve and Enjoy
- Place the coated wings on a serving dish. Sprinkle the remaining 2 teaspoons of grated Parmesan cheese over the wings. Season with a bit of garlic salt, if desired. Enjoy immediately.