This Parmesan & Garlic Sauce is for those B-Dub lovers who sometimes would rather stay at home and still enjoy awesome homemade wings! 

Parmesan & Garlic Boneless Chicken Wings -- From Gate to Plate

Welcome to Day #5 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

Parmesan & Garlic Boneless Chicken Wings -- From Gate to Plate #AppetizerWeek

I have seriously found my new favorite sauce… this Parmesan and Garlic Sauce I made for these Boneless Wings is outstanding. I’m a huge garlic fan though. Yes, forget the bad breathe afterwards because I’m still a fan. Oh, and during mushroom season… garlic is my savoir! I’m allergic to ticks (the only thing that I’m allergic to) and the garlic scent is released out my pores, therefore the ticks stay away! Hallelujah! 

So when it comes to wings are you a bone-in wing lover or a boneless wing lover?? I’m totally a boneless lover, but isn’t it funny that boneless wings really aren’t wings at all?! Okay, so maybe it’s not all that funny. It’s just super late.. .or well early in the morning–however you want to put it so I’m pretty rambly right now.

This sauce is so simple to make… and having a garlic press makes it a lot easier lol. I totally don’t have one and well I’m going to invest in one now that’s for sure!

I started out with getting the garlic cloves in the oven to get tender. Only took about 20 minutes. Then I got my naked wings made. They’re pretty simple too. Just take a couple boneless chicken breasts and slice them up into bite size pieces. Make a seasoned flour (salt and pepper) in one bowl and an egg and milk mixture in another. Dip each “wing” into the flour, then egg mixture, then flour again. Fry! How easy is that??

Naked Wings

As your wings are frying, you can smash your garlic through the press or you have to do it the not so fun way like I did–smashing it with a knife. I mean there’s nothing wrong with the knife, it just doesn’t get smashed into fine little pieces like it would with the garlic press… Ohh well the flavor still stays the same!! Also, a little tidbit (that’s my word of the day lol)… the longer the sauce sets the better it becomes.. so you could always make it ahead of time.

But seriously… I am pretty sure that I will never have to go to B-Dub’s again… this is much better than their garlic sauce!! LOVE IT! Seriously. LOVE IT!

Parmesan & Garlic Boneless Chicken Wings -- From Gate to Plate #AppetizerWeek

Parmesan & Garlic Boneless Chicken Wings
Serves 8
A wonderful marriage between Parmesan and garlic in a fantastic wing sauce
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Ingredients
  1. 3 pounds, boneless chicken breasts
  2. 1-2 cups flour
  3. 1 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 2 eggs
  6. 1/2 cup milk
  7. Oil
Parmesan & Garlic Sauce
  1. 8 cloves garlic, peeled
  2. 4 tablespoons olive oil, divided
  3. 1/2 cup mayonnaise
  4. 1 tablespoon corn syrup
  5. 2 tablespoons shredded Parmesan cheese
  6. 1 teaspoon lemon juice
  7. 1 tablespoon apple cider vinegar
  8. 1/4 teaspoon oregano
  9. 1/4 teaspoon thyme
  10. 1/4 teaspoon basil
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon pepper
  13. 1/2 teaspoon red pepper flakes (optional)
Instructions
  1. Trim the chicken breasts of fat and veins.
  2. Cut chicken into 1-inch pieces.
  3. Heat oil in a deep fry to 350*F.
  4. In one medium bowl, place the flour, salt and pepper. Mix.
  5. In another medium bowl, combine the eggs and milk.
  6. Dip each chicken piece into the flour, then egg mixture, then flour again.
  7. Drop 10-12 (depending on the size of your fryer) into the hot grease.
  8. Cook for 3-4 minutes or until golden brown and cooked.
  9. Remove and repeat with remaining chicken wings.
For the sauce
  1. Place the garlic cloves and 2 tablespoons of olive oil on a cookie sheet.
  2. Bake at 350* for 20 minutes, flipping after 10 minutes.
  3. Remove from oven and let cool for 5 minutes.
  4. Press through a garlic press or using the side of a knife, smash.
  5. Combine garlic and all remaining sauce ingredients.
  6. Refrigerate for more flavor development or toss with wings.
Notes
  1. **Yields roughly 1 cup sauce----Enough for 3 pounds of boneless wings**
  2. **For the spices, I used dry**
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 Parmesan & Garlic Boneless Chicken Wings

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