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Crispy boneless chicken wings served on a platter.
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Crispy Garlic Parmesan Air Fryer Boneless Chicken Wings

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!
Course Appetizer
Cuisine American, Canadian
Keyword air fryer, boneless, breaded, chicken, crispy, game day, garlic, parmesan, wings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 wings
Calories 105kcal
Author Leanne

Ingredients

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds
  • 1/2 cup all purpose flour
  • 1/2 cup finely grated fresh parmesan cheese
  • 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
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 105kcal | Carbohydrates: 5g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 280mg | Potassium: 182mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 48mg | Iron: 1mg