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Boneless Barbecued Wings

Barbecued Boneless Wings
Molly Aronica

Barbecued Boneless Wings

Boneless wings often get a pretty bad rap from traditionalists who believe that wings "on-the-bone" are the only way to go. While its true that boneless wings are in fact dressed-up chicken tenders, when made well they can be just as juicy and succulent as their classic siblings. 

Click here to see 7 Creative Ways to Make Wings.


For the wings

  • 1 cup flour
  • 2 eggs, beaten
  • 1 1/2 cup panko-style breadcrumbs
  • Salt and pepper
  • 2 pounds chicken tenders, patted dry

For the barbecue sauce

  • 1 cup ketchup
  • 1/2 cup honey
  • 1 1/2 tablespoon soy sauce
  • 1 1/2 tablespoon cider vinegar
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon Sriracha hot sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked sea salt


For the wings

Preheat the oven to 400 degrees.

Arrange the flour, eggs, and breadcrumbs in separate shallow containers, and season the flour and eggs with salt and pepper. Dip each chicken tender in flour (make sure the flour coats the chicken completely and shake off the excess), then the egg, then breadcrumbs then place on a baking sheet — repeat until all of the tenders are breaded. 

Bake the wings for 12 minutes then flip each tender and return to the oven for another 5 minutes. (Meanwhile, make your sauce below.) Slather the chicken with barbecue sauce on both sides and broil on high for a final 3 minutes, or until crispy. Toss the wings in the remaining sauce and serve immediately. 

For the barbecue sauce

In a small saucepan over medium heat, whisk together all of the ingredients until smooth. When the sauce starts to boil gently, turn the heat to low and simmer for 2 more minutes.