Crispy Baked Garlic Parmesan Boneless Wings

Ingredients

• 2 pounds Chicken Breast (skinless, boneless, cut into bite‑size pieces)
• 3 tablespoons Extra‑Virgin Olive Oil (garlic‑infused for extra flavor)
• 1 cup Panko Breadcrumbs (Japanese style, provides extra crunch)
• 3/4 cup Parmesan Cheese (freshly grated)
• 1 teaspoon Garlic Powder (adds depth of flavor)
• 1 teaspoon Onion Powder (balances the garlic)
• 1/2 teaspoon Salt (adjust to taste; can reduce for low‑sodium diet)
• 1/4 teaspoon Black Pepper (freshly cracked)
• 1 teaspoon All‑Purpose Seasoning Blend (AB's house blend; any poultry seasoning works)
• 4 tablespoons Unsalted Butter (for the garlic‑parmesan sauce)
• 2 pieces Garlic Clove (minced or pressed)
• 1 spray Avocado Oil Spray (for crisping after flip)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the chicken.

   Time: PT10M

   Temperature: 400°F

2. Prepare Baking Sheet

   Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup easier.

   Time: PT2M

3. Cut Chicken

   Place the chicken breasts on a cutting board and cut into uniform bite‑size pieces (about 1‑inch cubes).

   Time: PT5M

4. Season & Oil Chicken

   Transfer the chicken pieces to a large mixing bowl. Drizzle with 3 Tbsp extra‑virgin olive oil and toss to coat evenly.

   Time: PT3M

5. Prepare Coating Mix

   In a separate bowl combine panko, 3/4 cup grated Parmesan, garlic powder, onion powder, salt, pepper, and the all‑purpose seasoning blend. Mix well.

   Time: PT4M

6. Coat Chicken

   Add the seasoned chicken to the coating bowl. Toss until each piece is fully covered. Press gently so the crumbs adhere.

   Time: PT5M

7. Arrange on Baking Sheet

   Spread the coated chicken pieces in a single layer on the prepared baking sheet, leaving a little space between each piece.

   Time: PT3M

8. First Bake

   Place the sheet in the middle rack and bake for 10 minutes.

   Time: PT10M

   Temperature: 400°F

9. Flip & Spray

   Remove the sheet, flip each piece with tongs, and lightly spray with avocado oil. Return to oven.

   Time: PT2M

10. Second Bake

    Bake for another 10 minutes, or until internal temperature reaches 165°F (74°C) and the coating is golden brown.

    Time: PT10M

    Temperature: 400°F

11. Make Garlic‑Parmesan Sauce

    While the chicken bakes, melt 4 Tbsp butter in a saucepan over medium‑low heat. Add minced garlic, a pinch of salt, and black pepper; sauté 1 minute. Stir in the remaining 1/2 cup grated Parmesan until melted and smooth. If sauce thickens too much, add a splash of water or milk.

    Time: PT8M

    Temperature: medium‑low

12. Toss Chicken in Sauce

    Transfer the baked chicken to a large bowl, pour the hot garlic‑parmesan sauce over, and gently toss to coat evenly.

    Time: PT3M

13. Serve

    Plate the wings, drizzle any remaining sauce, and garnish with a sprinkle of fresh grated Parmesan if desired. Serve with your favorite dips.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

18 g

Fiber

1 g