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Garlic Parmesan Boneless Wings

  • Author: cooks with soul
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 - 6 servings 1x
  • Category: appetizer
  • Method: deep frying
  • Cuisine: american


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!


  • 12 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


Dredge in Egg Wash & Seasoned Flour

  1. 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.
  2. Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
  3. 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.
  4. 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

  1. 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).
  2. 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). 
  3. 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

  1. In a saucepan over medium heat, melt the unsalted butter.
  2. Add minced garlic to the melted butter and sauté for 2-3 minutes or until the garlic becomes fragrant and slightly golden.
  3. Transfer the garlic butter mixture to a large mixing bowl.
  4. 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.
  5. Transfer cooked tenders to the mixing bowl with the garlic Parmesan butter mixture. Toss until they are thoroughly coated. 

Serve and Enjoy

  1. 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.

Keywords: garlic parmesan boneless wings, garlic parmesan chicken wings, boneless wings, chicken wings, garlic parmesan