Honey BBQ Boneless Wings

Honey BBQ boneless chicken wings served on a cast iron serving platter.

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These Honey BBQ Boneless Wings are everything you love about wings: sweet, smoky, and saucy, but made so much easier! Tender chunks of chicken are baked (not fried!) until golden, then tossed in a sticky honey BBQ glaze that’s seriously addictive. You only need a few pantry ingredients and about 30 minutes to make this crowd-favorite recipe!

Prep Time10

Cook Time10

Total Time20

Servings: Servings

Calories: 463kcal

Ingredients

For the Boneless Wings

2 pounds boneless chicken breast
2 tablespoons melted butter
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 tablespoon cornstarch
2 tablespoons flour

For the sauce

⅓ cup bbq sauce
⅓ cup honey

Instructions

Preheat the oven to 425˚F.
Cut the chicken breast into 1½-2 inch chunks.
Combine the chili powder, garlic powder, salt, paprika, black pepper, cornstarch and flour.
Place the chicken pieces in a bowl or bag and stir in the melted butter. Then toss the chicken with the flour mixture until all pieces are coated. Lay out the boneless wings evenly on a greased baking sheet.
Bake for 9-12 minutes or until cooked through to 165˚F internal temperature. Remove from oven.
While the boneless wings are cooking, whisk together the BBQ sauce and honey until combined. When the boneless wings are done, toss them with the BBQ sauce and then serve immediately.

Notes

Makes about 20-24 boneless wings.

Substitutions: You can use boneless, skinless chicken thighs instead of breasts for extra juicy results. Swap the butter for olive oil and use your favorite honey BBQ sauce.

How to Store: Keep leftover boneless wings in an airtight container in the refrigerator for up to 3 to 4 days. Let them cool completely before storing to keep the coating from getting soggy.

How to Freeze: Place cooled chicken pieces in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 1 month. Thaw in the refrigerator before reheating.

How to Reheat: Warm the wings in a 375°F oven for 8 to 10 minutes or in the air fryer for 5 to 6 minutes until heated through. Avoid microwaving if possible since it can make the coating soft.

How to Scale: Easily double the recipe for a crowd or cut it in half for a smaller batch. If you scale up, bake the chicken on two sheets to give each piece room to crisp up.

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