Baked Honey Barbeque Boneless Wings

BAKED HONEY BARBECUE BONELESS CHICKEN WINGS

2/20/2018

Finger-licking-good! These words were inspired by these delicious Baked Honey Barbecue Boneless Wings! Baked and tender white chicken, dipped in buttermilk and egg, coated with a perfectly seasoned crispy chicken breading and baked up hot, and then tossed in the most perfect honey barbeque sauce ever. If you like your chicken tangy and your barbeque sauce smoky, sweet and sticky, these are calling your name. So saucy!

I have yet to meet anyone that doesn't just DEVOUR these - they are the first thing to disappear at appetizer and game day parties. A long-time family favorite for both dinner and snacking, but they are also fabulous sliced up for a barbeque chicken salad with some fresh salad greens, cheddar cheese and crumbled bacon, or rolled up in a sandwich wrap with tomatoes, cheese and shredded lettuce. So delicious!

Baked Honey Barbecue Chicken

And just in case there is any confusion, there really is no such thing as "boneless wings." These moist and tender chicken bites are made from white chicken breast meat - skinless and boneless, either cut into cubes or strips - however you like it. And baking it up instead of frying it up? Genius!

We've all had pre-packaged chicken tenders and wings, but once you've made these at home you'll see just how simple and easy they are to make at home. My family LOVES these! And I love how quickly they bake up in the oven, and that I can dial up the barbeque sauce from a sweet honey all the way up to a smokin' hot barbeque flavor! This sauce is so dang good that I sometimes drizzle a little extra on top, or serve it with warm sauce for dipping.

This recipe is so versatile - you can use it for whole chicken breasts as well. Everything is just the same, just bake it for a little bit longer! Hope you love these as much as we do!

BAKED HONEY BARBECUE BONELESS WINGS

One of our favorites for snacking and football parties…baked and tender homemade chicken tenders, coated with the BEST honey barbeque sauce ever – finger licking good!

Also wonderful in a barbeque chicken salad or sliced and rolled up in a wrap!

Baked Honey Barbecue Boneless Wings (Chicken Tenders)

INGREDIENTS:
HONEY BARBECUE SAUCE:
1 cup ketchup
1/3 cup white vinegar
¼ cup molasses
¼ cup honey
1 teaspoon liquid smoke
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper

BONELESS CHICKEN:
2 lbs. boneless skinless chicken breasts (cut into bite-sized strips or pieces)
1 cup all-purpose flour
5 cups corn flakes cereal (crushed fine)
½ teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
2 large eggs
¼ cup buttermilk

HOW I MAKE THESE:

PREPARE HONEY BARBECUE SAUCE: Combine all ingredients together in a saucepan and simmer over medium heat for 5 minutes or until ingredients are well combined, stirring occasionally. Keep warm while you prepare the chicken.
PREPARE CHICKEN: Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or non-stick foil; set aside.
In a large bowl, sprinkle the chicken pieces with the flour and toss until each piece of chicken is evenly coated.
Place the crushed corn flakes and spices in a large bowl; stir until blended; set aside.
In a small bowl, whisk together the eggs and buttermilk.
Line up in the following order: chicken / egg mixture / cornflake mixture / baking pan.
Using your fingers, dip each piece of chicken individually in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Evenly place on prepared baking sheet.
Bake for 18 minutes, flipping once after 10 minutes; bake for remaining 8 minutes; remove from oven.
Carefully place baked chicken pieces into a large bowl. Pour 2/3 of the warm Honey Barbeque Sauce on top and gently stir to coat. Serve warm with remaining Honey Barbeque Sauce.

SERVINGS: Serves 4 as a meal, 8 as a snack.

NOTES: Leftovers keep well for up to 1 week in refrigerator and are perfect sliced up for salads or wraps!

Previously posted January 2013; revised and reposted February 2018.

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