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Baked Boneless Honey BBQ Chicken Wings

Baked Boneless Honey BBQ Chicken Wings

Craving something crispy and savory? These Baked Boneless Honey BBQ Chicken Wings deliver mouthwatering flavor with a delicious honey BBQ sauce. Perfect for game day or a weekend dinner, they’re an easy crowd-pleaser that everyone will love. Try this recipe tonight!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless chicken tenders or breasts cut into 2-inch pieces
  • 1/2 cup buttermilk
  • 2 cups finely crushed corn flakes use gluten-free, if needed
  • 1/2 teaspoon paprika
  • kosher salt and black pepper
  • extra virgin olive oil for brushing
  • 3/4 cup your favorite BBQ sauce
  • 1/4 cup honey
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons dijon mustard
  • 1 cup plain Greek yogurt
  • 1/2 cup buttermilk
  • 1 tablespoon dried parsley
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 jalapeño seeded, if desired, and chopped
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped fresh chives

Equipment

  • Wooden Spoon
  • Frying Pan
  • Whisk
  • Oven
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Add the chicken to a bowl. Pour the buttermilk over the chicken. Toss well to coat.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  3. Add the corn flakes, paprika, and a pinch each of kosher salt and black pepper to a medium-sized bowl. Stir to combine.
  4. Remove each piece of chicken from the buttermilk, allowing the excess to drip off, then dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used.
  5. Lightly drizzle or mist the chicken with olive oil. Transfer to the oven and bake for 15 to 20 minutes or until the chicken is cooked through.
  6. Meanwhile, make the honey BBQ sauce. Combine the BBQ sauce, honey, dijon mustard, and cayenne pepper. Shake or whisk until smooth and creamy.
  7. Drizzle each piece of chicken with BBQ sauce, then return to the oven for another 5 minutes.
  8. To make the ranch, combine all ingredients in a glass jar and shake or stir until creamy.
  9. Serve the chicken with fresh chives and spicy ranch for dipping.

Notes

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.
  • Freezing: These wings can be frozen, but it’s best to freeze them before baking for optimal texture.
  • Tip 1: Make sure the chicken is fully coated in buttermilk for maximum flavor.
  • Tip 2: Don’t overcrowd the baking sheet; this ensures that the chicken gets crispy on all sides.
  • Tip 3: Feel free to adjust the sweetness of the sauce by adding more or less honey to your taste.
  • Tip 4: For extra crunch, you can double-dip the chicken in the buttermilk and corn flakes.