Go Back

Gluten Free Garlic Parmesan Boneless Wings

These crunchy gluten free boneless wings are pack a powerful flavor punch with a creamy garlic parmesan wing sauce.

Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Author Sizzling Mess


For the Sauce

  • 1/2 cup mayonnaise I used Duke's
  • 3 cloves garlic grated or pressed
  • 1/2 cup parmesan super finely grated or microplaned, see notes
  • 1/2 lemon juiced
  • 1/2 teaspoon finely ground sea salt
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon milk to thin, use more if needed for desired consistency

For the Boneless Wings

  • 4 chicken breasts cut into bite-sized pieces
  • 2 large eggs beaten
  • 3/4 cup cornstarch
  • 3/4 cup gluten free flour blend without xanthin gum, see notes
  • peanut or canola oil for frying
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons finely ground sea salt
  • small handful fresh chopped parsley for garnish (optional)


For the Sauce

  1. In a medium-sized bowl, whisk all sauce ingredients together. If the sauce is too thick you may need to add more milk, one tablespoon at a time until you get the right consistency.

For the Boneless Wings

  1. Heat about an inch of oil in a dutch oven, or heavy bottomed pan to 350 degrees F.

  2. Set up your dredging station with chicken pieces, egg, and combine cornstarch, gluten free flour, salt, and pepper. One by one, dip chicken pieces in egg and then roll in flour mixture.

  3. Fry chicken pieces in batches (being careful not to overcrowd the pan), until the crust is golden and an instant read thermometer shows an internal temperature of 165 degrees F. Set aside to drain on paper towels.

  4. In a large bowl, toss boneless wings with garlic parmesan sauce, top with parsley is desired, and serve with ranch or bleu cheese dressing for dipping!

Recipe Notes

I used a microplane/zester to grate my parmesan cheese for this recipe. If you are using pre-grated parmesan (the kind in the shaker), use 1/4th cup parmesan cheese instead of 1/2 cup and taste. You may add more if needed, but pre=grated parmesan tends to measure differently than when you grate it yourself.

I like to use Bob's Red Mill Gluten Free All Purpose Baking Flour for this application (NOT Bob's Red Mill 1 to 1 Baking Flour), but any GF flour blend with no xanthin gum should work. Blends with xanthin gum may get sticky when fried.

Not Gluten Free? You can substitute 1.5 cups all purpose flour for the GF flour blend and the cornstarch in this recipe.