So I am kind of going through a wing phase.
See, I made these Asian BBQ boneless oven baked wings you see here the other day. Then yesterday, I made more wings. Only yesterday’s wings where actually real wings, not boneless, and I have to say I am pretty excited to tell you about both recipes.
Both are totally different, and both are totally delicious.
For THIS recipe, I went with Asian flavors, and instead of messing with actual chicken wings I went the boneless route. My family loves boneless wings. I mean, really they are just glorified chicken nuggets, but whatever, I am calling them boneless wings because it is a little more fun this way.
And I am not gonna lie, boneless wings are a lot less of a mess than real chicken wings… and healthier too.
These wings are clearly all about the sauce. Without the sauce, all you have is some pretty boring chicken nuggets.
So let’s talk about this sauce. It’s so good. Crazy simple, but so good. I actually felt a little guilty that it didn’t seem to have that one ingredient that made it super special or set it apart from all the other Asian sauces out there. There may not be any secret to it, but it’s still completely awesome. It’s just a simple mix of hoisin sauce, soy sauce, honey and spice, a little ginger and some cinnamon.
Ahh wait, the cinnamon!!
That’s my secret little ingredient. It’s actually fairly common in Asian cooking, but I don’t normally see it used on Asian style wings. Don’t freak out about it though, I promise it does not taste like you’re eating a fall spice mixed with asian flavors. The cinnamon just adds a little warmth to the sweet, salty and spicy sauce. It’s hard to explain, but I promise it is good.
Actually, thinking about it now these wings are kind of perfect for this time of year. There is a little touch of fall flavors, perfect for football, but still light enough for these warm September days.
And huge a bonus, these wings are so easy to make. You can serve them as an appetizer or as a dinner with a side of rice and roasted broccoli.
Oh, and if you like a lot of extra sauce for dipping, double the recipe. I actually tripled it, but I kind of have a lot of people to feed.
Sticky Asian BBQ Boneless Oven Baked Chicken Wings.
Servings: 4 Servings
Calories Per Serving: 397 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 pound boneless chicken tenderloins or breasts cut into nugget-sized pieces
- 3/4 cup buttermilk
- 1 1/2 cups Panko or crushed corn flakes
- 2 tablespoon whole wheat flour or cornmeal
- 1/3 cup hoisin sauce
- 1/2 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger grated
- 1 teaspoon sambal oelek chili paste
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 Tablespoons sesame seeds
- 4 green onions chopped
- Preheat the oven to 475 degrees F. Line a baking sheet with foil and spray or brush it with the olive oil.
- Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
- In a shallow pie dish or large bowl add the Panko, whole wheat flour and a pinch of salt and pepper. Mix well.
- Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
- Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
- While the chicken is baking make the sauce. Combine the hoisin sauce, soy sauce, honey, ginger. sambal oelek, toasted sesame oil, cinnamon, cloves, garlic powder and pepper in a bowl. Whisk until smooth. Stir in 1 tablespoon sesame seeds.
- Gently dip each piece of chicken in the sauce, draining the excess sauce back into the bowl. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm throughout and to help the sauce coat the chicken.
- Serve with chopped green onions, sesame seeds and any extra sauce for dipping.
*If you like a lot of sauce for dipping double the sauce recipe. ** The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed. ***I also like to serve these for dinner alongside rice and roasted broccoli.
Yup, the secrets in the sauce for sure.