Garlic Parmesan “Boneless Wings”

Garlic parmesan boneless wings at Buffalo Wild Wings?
Can’t beat it, or can you? Let’s try, because we can.                   

 

Nuggets:

4 boneless skinless chicken thighs  

1/4 cup all purpose flour  

1/4 cup grated parmesan  

1/4 cup italian breadcrumbs

1 egg  

salt  

      pepper      

 

Garlic Parmesan Sauce:

3 cloves of garlic

1/2 tbsp olive oil

1/4 cup low fat mayo

1/2 tsp swerve granular

2 tbsp grated parmesan

1/2 tbsp white vinegar

1/2 tsp lemon juice

1/4 tsp salt

1/4 tsp crushed red pepper flakes

1/8  tsp dried oregano

1/8 tsp dried basil

1/8 tsp black pepper  

 

Cut your chicken into nugget sized pieces; I ended up with 20 nuggets from the 4 chicken thighs. Season your chicken nuggets with salt and pepper. Set up three bowls; one with 1/4 cup all purpose flour, one with 1 egg that has been whisked, and one with 1/4 cup parmesan mixed with 1/4 cup italian breadcrumbs. Toss your chicken pieces into the flour, then into the egg, and then into the breadcrumb cheese mixture.  Spray a wire rack with non-stick spray and place it on top of a large baking sheet. Space out your chicken nuggets across the wire rack, giving space for each one to cook. Spray the nuggets down with your non-stick spray and place in the oven at 350 degrees for 20-25 minutes or until reaching an internal temp of 165 degrees. I flipped my nuggets at the 12 minute mark, and sprayed them with additional non-stick spray. While they’re baking, you can start your sauce. Simply place 3 peeled garlic cloves in a small ramekin with 1/2 tbsp olive oil. Let it bake in your oven along with then chicken nuggets for the full time. While your garlic is roasting, whisk the rest of your sauce ingredients together in a bowl. Once your nuggets and garlic are done, smash your garlic into a puree and add it to your sauce.  Now simply toss your nuggets in the sauce and enjoy!  I sprinkled mine with extra red pepper flakes and some grated parm but you do you boo boo.