Can I use boneless skinless chicken thighs instead?

Yes, you can substitute boneless skinless thighs in this recipe. Just note that you will need to increase the air frying time slightly.

Can I use breadcrumbs instead of flour for the breading?

I haven't tested this particular recipe with breadcrumbs so I'm not sure if the double dredging process will have the same results as flour. If you're looking for a chicken recipe with breadcrumbs as breading, these air fryer chicken bites are made with a crispy panko crumb breading.

Why didn't my boneless wings turn out crispy?

If you skipped the double breading and only coated the chicken in one layer of egg and flour, this could impact how crispy the chicken gets. You also don't want to skip the spray oil on both sides of the chicken as this helps make it crispy. Also, make sure you flip the chicken so both sides crisp up evenly.

What's the best way to reheat these boneless wings?

The breading will get soft in the fridge, so I like to air fry any leftovers so the breading crisps up again. This just takes 4-6 minutes at 350F in the air fryer.

Crispy Garlic Parmesan Air Fryer Boneless Chicken Wings

Description

These Garlic Parmesan Air Fryer Boneless Chicken Wings are double breaded and air fried until golden, juicy and crispy. They also require less oil than frying!

Ingredients

2 large boneless skinless chicken breasts (about 1 1/2 pounds)
1/2 cup (70g) all purpose flour
1/2 cup (40g) finely grated fresh parmesan
1 1/2 teaspoons garlic powder
1 teaspoon paprika
3/4 teaspoon fine sea salt
1/2 teaspoon onion powder
2 large eggs
2 tablespoons milk
spray oil

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Instructions

Grease the bottom of your air fryer basket with spray oil.
Slice each chicken breast into roughly 6-7 pieces. This depends on how large you like your wings. I usually go for sizes between a nugget and a tender, so they have a chance of resembling wings.
Add the flour, parmesan, garlic powder, paprika, salt and onion powder to a shallow bowl and whisk together.
In another shallow bowl, whisk together the eggs and milk.
Dip a piece of chicken in the egg mixture and let any excess drip off.
Dredge the same piece of chicken in flour and shake off any excess.
Dip the chicken in the egg mixture again.
Finish up by coating it again in the flour mixture.
Place the piece of chicken in the air fryer basket and repeat with all the pieces of chicken.
Spray the tops of the chicken with oil.
Air fry at 400F for 6 minutes. Pull the basket out, carefully flip the wings over and spray with oil. Air fry for another 4-6 minutes, or until crispy and golden and the internal temperature of the chicken is 165F.

Notes

While the chicken pieces don’t have to be completely uniform in size, you’ll want them to be roughly the same thickness so they cook at the same time.
I use the smallest holes on a box grater so the parmesan is finely grated (instead of larger shreds). This makes it fine enough to mix in with the flour and helps it evenly coat the chicken.
To keep your fingers from getting clumped up with breading, you can use tongs to move the chicken pieces between the flour and egg mixtures.
To ensure the chicken cooks quickly and evenly, don’t overlap the chicken pieces. I have a 5.8 quart air fryer and 12 pieces fit in my air fryer basket. If you have a smaller capacity air fryer, you will need to air fry the chicken in 2 batches or cut the recipe in half.