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Baked Boneless Honey BBQ Chicken Wings with Spicy Ranch.

These Baked Boneless Honey BBQ Chicken Wings are a game day must! Sweet, spicy, and served with a creamy ranch dip.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: American
Keyword: Baked, BBQ, Chicken Wings, Healthy
Servings: 4 servings

Ingredients

For the Chicken Wings:

  • 2 pounds boneless chicken tenders or breasts cut into 2-inch pieces
  • 1/2 cup buttermilk
  • 2 cups finely crushed corn flakes gluten-free options available
  • 1/2 teaspoon paprika
  • Kosher salt and black pepper to taste
  • Extra virgin olive oil for brushing
  • 3/4 cup BBQ sauce your favorite brand
  • 1/4 cup honey
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons Dijon mustard

For the Spicy Ranch Dip:

  • 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 whole jalapeño seeded for less heat
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped fresh chives

Instructions

Instructions:

  • Start by placing the chicken into a large mixing bowl. Pour in the buttermilk, ensuring all pieces are well-coated. Season with kosher salt and black pepper to taste. Let this marinate for at least 30 minutes.
  • Preheat your oven to 400°F (200°C). In another bowl, combine the crushed corn flakes, paprika, and a pinch of salt and pepper.
  • Once the chicken has marinated, remove each piece from the buttermilk, allowing excess to drip off. Dredge the chicken pieces in the corn flake mixture, pressing gently to adhere the coating. Place on a parchment-lined baking sheet.
  • Lightly brush the chicken pieces with olive oil.
  • Bake the chicken in the preheated oven for 20 minutes. Flip and bake for an additional 10-15 minutes or until golden brown and cooked through.
  • While the chicken is baking, whisk together the BBQ sauce, honey, cayenne pepper, and Dijon mustard in a small bowl.
  • Once the chicken is done baking, brush the honey BBQ sauce generously over each piece, then return to the oven for another 5-10 minutes.
  • In a mixing bowl, combine the Greek yogurt, buttermilk, dried parsley, dried dill, garlic powder, onion powder, jalapeño, and kosher salt. Whisk until smooth.
  • Once the chicken is out of the oven, let it rest for a few minutes. Serve with the spicy ranch dip and a sprinkle of chives.

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment paper or aluminum foil
  • Measuring cups and spoons
  • Whisk

Notes

  • For a crispier coating, consider double-coating the chicken.
  • Customize the BBQ sauce with your favorite flavors.
  • For a lower-calorie option, bake the chicken at a higher temperature for a shorter amount of time.