Crispy Baked Garlic Parmesan Boneless Wings | Easy Homemade Recipe

In this video, I’ll show you step-by-step how to make Garlic Parmesan Boneless Wings that are crunchy on the outside, juicy on the inside, and smothered in a buttery garlic parmesan sauce. No frying needed — these wings are baked in the oven for a lighter twist on a classic appetizer.

Whether you’re cooking for game day, family dinner, or just craving something delicious, this recipe will hit the spot. Pair it with ranch, blue cheese, or a fresh salad for a complete meal.

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Okay, folks. Listen. I’m going to show you guys and give you guys the first little taste of your on your journey. Listen, if you want to know how to make something that look this good like this today, we f to learn how to make, check this out. We going to make garlic parmesan boneless chicken wings. Let’s get it. All right, folks. So, look, we going to go over these ingredients and you guys know where to find it is at smoking grillingwithab.com and that’s witab.com. Right. So, look. Look down here. Look, I got three nice these are nice size. These are going to be perfect for us to make our boneless wings, right? These are chicken breasts, right? Obviously, I got no skin on it, right? We got h garlic clove, parmesan, we got garlic and onion powder sitting on top of my butter, right? We got panko chips. And this right here is how we going to level it up with just a little bit more flavor. And then I’m going to slide this over here cuz we always got to add that salt and pepper. All right, before we do anything, right, we didn’t already went over the ingredients. This will be a good time for us to go ahead and hit bake cuz we got to preheat, right? 400°. And we let that go. Now, we gonna come back over here. Now, I got me a baking sheet. I put some parchment paper. If you guys got those silicone mats like I do, you know, I mean, whatever, you know, float your boat, just put those down right there. Right now, these are This chicken has already been cleaned and ready to go. So, we got the breast. What I’m going to do is I’mma cut this down. Right now, you see how thick this is right here. I’m going to just cut it like that. And that’s going to be a nice size bite. Right. So, I’m going to take this. Also, you want to get yourself and get set up so that you can have some success, right? So, I got my bowl. I’ll just drop that in there like that. And then what we going to do is we just going to cut all of them about the same size, right? You know, I didn’t know for a long time that uh boneless chicken wings was made from breast meat. Even though I done broke them open, looked at them, you know what I mean, and saw that it was white meat in the inside. So, some of y’all I’m going to be talking to, you be like, “You know what? I didn’t even pay attention. [Music] All right, so I got them all cut down. I put them in this bowl right here. You see? Look, they’re all about the same size. Now, I’m getting ready to take, you know, some extra virgin olive oil. Just add some here on this. This is going to help everything stick to it. It’s going to need a little bit more than that. Get in here. And then we just coat it all. Now, my extra-virgin olive oil, the one that I’m using right now, and the reason I say it every time, cuz listen, the aromatic that kicks up off of it, this right here is garlic infused. All right, so now that I’m done mixing this, we want to set this off to the side. Obviously, I got to change my glove, you know, from all that oil. And don’t forget, we dealing with raw chicken, right? So, I’m going to go ahead and get this bowl. And you guys let me know down in the comment section below. What do you guys want me to do? If you guys want me to like start putting in, you know, like my recipe card and start talking about the tools you need and how to make it, you know, you know, come together, like just so it make it easier in the kitchen, let me know. If I get enough people to tell me that, I’ll just implement that into my recipes. Right. So, now back to this this part. Real simple. Remember, we got seasoning. We drop it all in there. And then we got some panko. We get that mixed up. I’m just going to set that to the side. But trust me, folks, I do have hot soapy water over there ready to work. I’m going to give this a couple of pinches of salt. Remember folks, for us that ah that’s just enough of that. That was like a big pinch. I always do this because I want to add my salt. I want to control it. This is for all my people out there with that hypertension and just I think now today we’re a little bit more conscious, you know, of what we uh put in our body. So, we can control the sodium. We do that. Now, this right here, we going to add that to it, too. And you heard that beeping sound right there. That tells me that I need to hurry up because my oven is ready. I’mma step off, come over here and grab some of my a seasoning. You know, that’s great on, you know, chicken, any poultry. You going to just add some then it add a little color to it. You know what I mean? So, you want to add some to that. I normally use a whisk, folk. I can just put this out here like this. I normally get a whisk, but I’m just going to mix it up right here. And then I can tell you this, I treat everything that I mix with seasoning just like I do with flour. I’m eventually going to taste this to see if it needs any more, but me looking at it right now telling me tells me that I need to add a little bit more a seasoning. All right, so after I tasted this right now, I can tell you this is seasoned panko. I love it. Now, we gonna go ahead and just And the reason I did it that way because I don’t want to taste it with the parmesan being raw like that because to me parmesan is great when it’s mixing like a sauce. But I guess the bottom line is it’s great when it’s melted, right? So now I’m going to go ahead and let’s do our thing folks. Let’s just go ahead and get ourselves about I don’t know about a half a cup, you know what I mean? And uh we just, you know, take it from there. Now remember, we went ahead and put that uh you know, we coated our chicken, right? So, it’s ready, tackful, and it’s ready to absorb and be sticky, right? So, we got to put a little bit of that in there. You guys see where we going with it. And you know what? I ain’t going to lie to you. As simple as this sauce is that I’m going to make, trust me, don’t let the lack of ingredients fool you. All right. So, now that we have that, you know, done, I want you guys to take a look. You can see the parm. You can see the great. Look at that right there. I’ve already tasted it. I know that it’s well seasoned. Oh, look at that. So, you guys got to adjust, right? So, this is what we going to do. We’re going to do a little bit of a toss. Not really a toss, but just going to mix it all up. Now that we have it all separate, I’m going to go ahead and add this here. Now, just add it. Right. And then I’m going to sprinkle this over the top. Then I’m going to mix. You guys can see just how it starts to get coated. You can see that I don’t have a lot of whole lot of crumb, you know, falling off. That’s because we went ahead and hit it with the, you know, the infused olive oil. Going to take some more. Don’t forget this got that parm in there. So this becomes what? Melted on there. All right. So we just work it like that. Then we got that garlic powder in there, salt, pepper, onion powder to give it a little bit more taste. And then last but not least, we hit it with that a seasoning. And you guys can add anything else to it. To be honest with you, I’ve made this several times without even using my own, you know, seasoning, and it comes out crazy good. All right. So, just work this back and forth. I’mma add a little bit more to it. And once you got them fully, you know, coated, remember we put that parchment paper on that baking sheet. Now I got to quit handling it so rough. We don’t want nothing to fall off, right? So now you want to have something look like that. All right. So now we we got a bunch of these, right? So got the parchment paper. I still like to have a little space, right? So, all I’m going to do is I don’t need to like stay here and talk to y’all how we going to do this, you know what I mean? Or show you that. If I do, we’ll do like a little bit of a time lapse or hurry up. But anyway, either way, we going to get all of these here. And I know you guys got to love the fact that that parmesan is on here. Leave a little space, folks, and let them work. [Music] [Music] All right. So, this is what we’re going to do. I went ahead and added because I had four actual uh breasts, you know what I mean? So, I went ahead and cut that down, added it to it because I had so many crumbs left over. So, you see, I just went and got my half pan, put it like that. Now, I’m already at 400°. We’ll just put this in here just like this. Now, we only going to be in the oven for about I don’t know 15 20 minutes, but halfway through I like to go ahead and like flip these. Right. So, I got them in here. Let’s get these over here to this side. Let’s push these over here like that. Let’s get them going. Right. So, I’m going to tell you what. I’m going to see you guys like in about anywhere between 9 and 10 minutes. We’re going to flip them over and then let them continue to cook. Okay. So, look. I just pulled them out. It’s been 10 minutes. Right. So, what I’m going to do is I’m going to take these and we going to go ahead and just flip these over, right? Just like you see. Then once I got them all flipped, notice that I got myself a little bit of spray. Right now, this is avocado spray. Once I get them all flipped, I’m going to go ahead and spray them. So, let me get them all flipped over and then we’ll go from there. All right, I got all of these turned over. I got it. Sometime a little bit stick on the bottom end. You know what I mean? But don’t worry, just break them loose, get them flipped over, and then we put them back in the oven. Here’s the ones that I had that were extra. looked like the bottom of my oven was cooking a little bit hotter. So, what I’m going to do now is I’m going to exchange these. Put these at the top and these down at the bottom. Now, you just go back in. Look, I told you that was 10 minutes. Now, we just going to go for another 10. We going to pay attention to them. And to be honest with you, I’m going to start probing some of the thicker ones. I want to make sure that they ready. And I got myself with this meat probe and we going to check. Remember 165 folks. These are breasts. We don’t want them to be dry. Okay. So, look. While we back in there, this is what we going to do. I’m going to go ahead and cut myself my butter. Right. Let’s do it like this. Now, I like a lot of sauce. So, let’s go ahead and start heating up our saucepan. Right. You see that flame right there? Let’s go ahead and reduce that down a little bit below. That’s like a medium low. Pull this off. And if you look at what I’m doing, I’m actually doubling the recipe. You guys can do the same. Don’t forget it’s on my website smoking grillingwithab.com and that’s witab.com. All right, so look, butter melted, nice, buttery, fatty, you know, I mean, full of flavor. Now, I’m going to go ahead and just load up my garlic press, right? Let’s go ahead and get this going. I don’t want to do that. Let’s do it like that. All right. So, now we’ll take it. And this is the part that bring me so much joy, you guys. Just add it there. And then, oh, I did tell you in the very beginning, I got that low heat. We don’t want to burn this butter right here. I mean, matter of fact, I’m going to reduce it down even more. And we going to keep it moving. All right. So, as you guys can look down in here, it’s starting to foam up a little bit. It’s been like a little bit of a slow roll. It’s already butter and it is salty, but I’m going to add a little bit to it. Just a light little pinch. And then I’m going to add a little bit of black pepper to it cuz we going to want to see them specs. And I’ve already shredded, you know, some more of this parmesan. Let’s get this going. Let’s get this all married in here like this. And now I’m getting ready to just start adding it. I only add a little bit at a time and let the heat, you know, cuz we got to do it gradually. It’ll settle in and it’ll melt. It’ll start to thicken up as well. All right. So, we just put in, you know, a couple little pinches at a time. Oh, look at that. Now, we want it to fully break down, right? So, we’re going to let it just keep going. Now, I’m going to add a little bit more. Only put about a half a cup in here all together. This is a cheese sauce is real garlic. You can smell it. This right here is right. You know what I mean? So, we got it. It’s all broke down, all melted. Promise you it’s buttery and all of that, right? So, I’m going to set this over here. Now, what we getting ready to do is pull these out of the I mean, excuse me, pull these out of the oven. All right. So, this is what you come up with. Now, I’m going to show you something right now. Remember I used parchment paper? This sauce right here fire, folks. Don’t let the simplicity fool you, right? So, if I show you this right here, when you use a parchment paper, you see how it kind of like burn down there? That’s because we had a lot of Parmesan cheese on there, right? But you call it what you want to call it, but these like this going to be like super, you know, good, right? So, some of them got a little dark spots on them. It really uh doesn’t really make no difference. So, I’m telling you, that’s not no burn, you know what I mean? Uh, it’s just dark. We’ll just call it dark cheese. Now I’m going to go ahead and take this. And now I’m just going to add a little bit of this over here on the top like this. Right. I want to save just a little bit of this. You know what I mean? For a little bit of a decoration at the end. Right. So now what I’m getting ready to do is I’m going to just do it instead of me taking it cuz it is breaded and we put it in the oven. I don’t want to just like flip it and make everything come off. I’m just going to go ahead and get in here with my hand and just get some of this. Look at that right there. Now, how many of y’all are making, you know, boneless wings, you know, at the house? Or should I say, how many of y’all going to start making boneless wings at the house? Let me go ahead and get this plated up. You know what I mean? And uh let me take some pictures. Let’s go ahead and eat some of these. Okay, folks. Look, here we go. This is it complete. I don’t know about you guys, but everybody everywhere when I talk to people and I say boneless chicken wings, they get to ask me all kind of questions. And I want to say they act weird. They said they only get it when they out. So now you guys know just how easy it is. You know that we using that white meat. That’s going to be that breast. And if you look right here, right underneath this paper over here, look, we got an assortment of the dips, right? That’s what I like. It’s football season. You guys can dip. We got a barbecue ranch. We got barbecue sauce. We got a hot sauce. And this right here is just traditional ranch. With all of that being said, I’m not going to over talk no more. I’m just going to go. And if you guys didn’t know, I really, really love barbecue ranch. Let’s get it. Cheers, y’all. [Music] Now, because this is mine, I get to double dip. You don’t think I’m not going to dump this one of these dips? These are mine, y’all. Well, folks, I can tell you right now, I am hungry. And it don’t look like I made enough for anybody. So, I’m probably going to knock off about a third of these. You know what I mean? Hey, listen. Don’t forget to tell me what you guys would uh serve this with. I know some of you guys going to say some veggies and stuff like that, but I’m real interested. I just love the way other people think, you know what I mean? And then uh if I read it and I like it, I might make a video and give you guys the props, too. Hey, so with that being said, you guys know what to do. Especially if you’re new to my channel. This what I want you to do. I want you to go ahead and like, subscribe, and tell everybody out there’s a channel out here that’s simplifying these recipes and taking the mystery out of cooking. I can just see people in the background. They shuffling and moving cuz they ready to come and eat. But let me get mine off the top. I’m out, y’all. Peace. Heat. Heat. N. [Music]