Honey BBQ Boneless Wings are double breaded and baked to crispy perfection. They make a perfect game-day appetizer or weekend dinner!
No need to go out for wings when you can make them at home! Honey BBQ Boneless Wings make a perfect appetizer or weekend dinner item. For more wing options, check out our Boneless Buffalo Wings and Classic Buffalo Wings.
Honey BBQ Wings
Our family loves wings!! We love all the varieties – Classic Buffalo, Teriyaki Wings, and Honey BBQ Boneless Wings! We are also long-time fans of boneless wings and love this Honey BBQ version.
In fact, we usually have all the ingredients required for this recipe on hand, so it’s easy to throw together if we want wings for a party.
Everyone loves these BBQ Wings! Serve them up with French Fries and a salad for a great dinner recipe too.
How to Make boneless wings
Boneless Chicken Wings don’t take long to prepare, but start early because they do need to refrigerate for 30 minutes!
PREP BREADING STATION. Cut chicken into small chunks. Whisk together milk and egg in a bowl. Pour flour, salt, pepper, and paprika into a bag. Shake well.
CHICKEN. Dip the chicken chunks into the milk/egg mixture and then toss them into the flour bag. Dip back into the bowl (milk/egg mixture) and again in the flour bag making sure the wings get double covered.
CHILL. Put the wings on a baking sheet covered with wax paper and refrigerate for 30 minutes.
OIL. Five minutes before removing it from the fridge, heat the vegetable oil in a saucepan about 1-inch deep, on medium heat.
FRY. In small batches, place the chicken in the oil. Cook for about 6 minutes, turning the chicken halfway through. Cook until the breading is golden brown. Set wings on paper towels to cool.
SAUCE. Heat honey BBQ sauce on medium heat and toss chicken around until well coated. Enjoy with cold Ranch Dressing!
alternative cooking methods
Air fryer directions. Prepare the wings as directed in the recipe.
- Spray the basket and the wing pieces with olive oil spray.
- Fry them in a single layer at 370°F for 5 minutes.
- Flip over and cook for an additional 5 minutes, or until the chicken has reached an internal temperature of 165°F.
Bake chicken wings. Place the coated chicken pieces on a greased, foil-lined baking sheet and bake at 400°F for 25-30 minutes or until the chicken is no longer pink in the center.
BBQ Wings tips
Cut of chicken. A boneless wing is exactly what it sounds like. All the classic flavors of bone-in wings, but without the bone. Traditional hot wings are made when you cut a chicken wing at the joint yielding a flat wingette and a drumette.
Boneless wings are simply boneless skinless chicken breast cut into cubes, breaded, and then smothered in a delicious sauce. They are pretty much an elevated chicken nugget.
Oil. There are several oils with a high smoking point. I typically choose vegetable oil. Peanut oil, canola oil, avocado oil, sunflower oil, and corn oil are other options.
Chilling the wings. Chilling is not a must, but we do suggest it to help them be extra crispy.
Sauce alternatives. These wings are so easy to change up – just add the sauce of your choice: BBQ sauce, hot sauce, buffalo sauce, or teriyaki sauce. This base recipe works for all saucy boneless wings.
Serving suggestions. We like to serve these with cold Ranch Dressing or blue cheese dressing and some carrot sticks and celery sticks!
Don’t these Honey Barbecue Wings look delicious?! I seriously love wings (or anything fried for that matter)!
STORE leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating. Warm them in the microwave or in the oven. They also can be eaten cold.
Make ahead of time. Prepare the chicken the day before. Once you have coated the chicken pieces store them covered, in the fridge, until you’re ready to fry them.
You can also arrange the pieces in a single layer and place them in the freezer. Once solid, transfer them to a freezer Ziploc. They can last for 2-3 months in the freezer. Allow them to thaw for about 30 minutes before frying.
For more great appetizers be sure to check out:
- Mozzarella Bites
- Bacon Wrapped Lil’ Smokies
- Black Bean and Corn Quesadillas
- Fried Egg Roll
- Loaded Pulled Pork Cups
- Fried Mac and Cheese
Honey BBQ Boneless Wings Recipe
- 2 boneless, skinless chicken breasts
- 1 1/2 cups all-purpose flour
- 1 teaspoons Lawry’s seasoned salt
- 1 teaspoons ground pepper
- 1 teaspoons paprika
- 1 cups milk
- 1 egg
- vegetable oil
- honey bbq sauce
- Cut chicken into small chunks.
- Whisk together milk and egg in a bowl.
- Pour flour, salt, pepper, and paprika in a bag. Shake well.
- Dip the chicken chunks into the milk/egg and then toss into the flour bag. Dip back into the bowl (milk/egg mixture) and again in the flour bag making sure the wings get double covered. Put the wings on a baking sheet covered with wax paper and refrigerate for 30 minutes.
- Five minutes before removing it from the fridge, heat the vegetable oil in a sauce pan about 1 inch deep, on medium heat.
- In small batches, place the chicken in the oil. Cook for about 6 minutes, turning the chicken half way through. Cook until the breading is golden brown. Set wings on paper towels to cool.
- Heat honey BBQ sauce on medium heat and toss chicken around until well coated. Enjoy with cold ranch dressing!
Adapted from HERE.
Just noting that “no longer pink” is a bit vague. Please cook your chicken to 165F. That said, the 25-30 min @ 400F should be fine.
Can you make these in an air fryer?
I am sure you can, though I have not personally tried. I bet they’d be great!
No measurements are given
They are all there in the recipe card 🙂
Friggen awesome recipe.
Aw, thank you!!! So glad you enjoyed it!
Did I miss the part where these are baked in the oven??
So the recipe does call to fry the wings, but if you’d prefer to bake in the oven, that’s totally an option too. Just place the coated chicken pieces on a greased, foil-lined baking sheet and bake at 400 for 25-30 minutes or until chicken is no longer pink in the center.
Made these for my family best chicken I’ve ever had 100 percent thanks for sharing!
The recipe says honey BBQ wings but the ingredients calls for chicken breasts. Do I use breasts or wings and how many wings
Question: After chilling in the fridge, most of the dry coating is no longer visible. It absorbs into the wet coating and makes a sticky, gluey layer around the chicken. This layer is so sticky that it’s difficult to drop the pieces into the fryer because they stick to my fingers.
Is this how the coating is supposed to be when dropped into the fryer? Or am I doing something wrong?
Yes, it may absorb a bit. They should still turn out fine. Did the wings turn out ok for you after you fried them?
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