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If you’re in a wing phase (same), these hit all the boxes: crunchy, oven-baked “wings,” plenty of sticky-sweet heat, and zero fryer mess. The hoisin-soy-honey glaze clings to every bite, with fresh ginger and a pinch of cinnamon to warm things up—cozy for game days, movie nights, or an easy weeknight dinner with rice and broccoli.
Double the sauce if you’re a dipper. I usually do.
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.
FAQ:
Can I use an air fryer?
Yes—work in batches so pieces don’t touch. Cook until the coating is crisp and the centers read 165°F, then toss in sauce and air-fry briefly to set the glaze.
How do I keep the coating from falling off?
Pat chicken dry before buttermilk, press crumbs on gently, and avoid overcrowding. Flip with a thin spatula so you don’t tear the crust.
Can I make these ahead for game day?
Bake and cool, keep the sauce separate, then reheat at 350°F until hot and crisp and toss in warm sauce just before serving for best texture.
Too salty or too sweet—how do I fix the sauce?
If salty, add a splash of water and a drizzle more honey; if too sweet, balance with more soy or a squeeze of lime. Taste and adjust before coating.
Sticky Asian BBQ Boneless Oven Baked Chicken Wings.
Ingredients
- 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
Sauce
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Thank you for sharing the recipe! Using the boneless chicken is a great idea! Sauce looks heavenly and just by looking at the ingredients, I can tell, that is a very good balance of flavor.
I just made this and it was AWESOME! Thanks for a great recipe! I’ve never been a wing girl, but now I’m a boneless wing girl 🙂
Oh my gosh, can’t believe you made this! Ha! SO excited though and happy you loved it!! THANKS! 🙂
Just made the sauce and had it with noodles and steamed veg for tea…. DELISH! Thanks Tieghan!
YEAH!! So happy you loved these. THANKS!
These wings sound crazy good, I like the tip about adding cinnamon. I hate to say goodbye to summer but I’m looking forward to Fall and all it’s foods! Thanks for sharing this.
Nancy at Hungry Enough To Eat Six
Adding to my menu on Sunday! May I ask where you got that beautiful bowl from?
Thank you so much! The bowl came from an antique shop in Frisco, CO. Hope you love these!
My husband adores wings, and with the whole football season thing kinda starting I’m pretty sure I should give these a try!
Awesome! Thanks!
I can’t even describe how happy these made me. This is ME!! Love it, Tieghan!
Yeah! Thanks Todd!
I don’t know what’s wrong with me, but I’ve never had a chicken wing before. They just don’t appeal to me. But these do! Boneless yay!!!
Try some, you’ll freak! 🙂
Thanks!
I’ve never made chicken wings before, but this recipe makes me really want to do it!
This is the perfect recipe to try! 🙂
Thanks Jenna!
Tieghan your recipes and photos always blow me away! I’m not usually a wing girl, but when I am I like them boneless and Asian style. These are perfect!
AWE!! Thank you so much! Have a great weekend!
These wings look amazing and I don’t even love wings. I’m so glad you made them boneless so I can eat them quicker 🙂 That sauce…
Thank you!
That sauce looks amazing!! And I don’t even consider myself a wing person 😉
Ha! Thanks!
Hot dang girl!!! Will be trying these
Hope you love them!
Tieghan! These are going to be perfect for my boyfriend’s dinner next week! Thanks for the great idea. Anything with wings flies with his tastebuds (oh such a bad pun). 🙂
YA! Hope you both love these!
Tiegan, these look perfect to kick football off tonight! Yum!
Thanks!