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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.
i was debating on trying this sauce on ribs. I like to slow cook them in the oven before finishing them on the grill. Would you recommend coating them in sauce before the long slow cook and reapply like a glaze?
Hey Andrew,
Totally, I think that would work really well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
Can I make these the day before and reheat? If so how would you recommend storing and reheating?
Hey there,
I would reheat in the oven on low and cover with foil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Please hear this. We LOVE 99.9% of HBH recipes and make them 2-3 times a week. However, Unless you are clove Obsessed, this is overpowering. The “nugget” prep and cooking is amazing and perfect, but the sauce is almost inedible. I’m sorry because we LOVE HBH and will make it all again with a very different sauce (no cloves and half cinnamon) but the flavor profile really needs an edit. Again, apologies as it may be our palate but ditch the cloves and enjoy this dish. And we’re sorry if we haven’t left enough positive reviews but we’re usually too full to type. We DO love HBH.
Hey Keir,
So sorry you did not enjoy this recipe, please let me know if I can help in anyway! xTieghan
Made mine with Gardein Crispy Chick’n Tenders for Meatless Monday. (So was able to skip the chicken prep and just put them in the oven and then followed directions after that) Served it with roasted broccoli and roasted cauliflower rice – very tasty!!
Hey Barb,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
Really great!!!
Thank you for your recipes!
Hey Karen,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Can you use regular chicken wings (with bones) for your boneless chicken wing recipes? I am vegetarian, but our sons love something about chewing the meat off the bone. We are looking for great chicken wing recipes so we can make them at home when there is a teenage craving for them–which happens frequently! 🙂
Hey Christine,
Absolutely!! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Valarie made these yesterday for the kids and I. Since we first eat with our eyes, I immediately fell in love with the images before looking into ingredients and flavor profile. Always love your style – not sure what you considered it. We tend to think it is a mix between fusion, a mash up and pure self indulgence for the pursuit and love of flavor to create memorable foodie experiences for you, your family, and followers. The secret to this recipe is the addictive quality of the sauce. The combination of the poison, soy, honey and spice blend just works! You can’t stop eating these little bites. Thank you for sharing the recipe and the inspiration!
Hi Dale! I am so happy to hear that you and your family loved this recipe! Thank you for trying it! Also, I love that you are enjoying the photos, because I love taking them! Have a great week! xTieghan
looks amazing love your cite where did you purchase that wooden label I would love to buy one Diana from Toronto canada
I love that wooden soup ladle where did you buy it, diana from toronto ontario
Hi Diana! That spoon was bought here in Colorado at a local store! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I tried your recipe and it turned out very delicious. Thanks for sharing!
I am so happy to hear that!
Made these at the weekend to serve at a bbq. We got rained off but these were an absolute star and have shared the recipe three times already 🙂
We breaded them as we normally would, though, flour, eggs, and breadcrumbs but the sauce was delicious!
Sounds so fun!! So happy everyone liked them!! Breaded is always delish!! Thanks Sara!
These wings look yummy and I’d love to try them, but first you said about the sauce, “It’s just a simple mix of hoisin sauce, soy sauce, honey and spice, a little ginger and some cinnamon.” Then you go on to list several more ingredients below. Please, which is it?
Hello! This recipe looks delicious and I intend to make it this weekend, however, is whole whet flour a must or would all-purpose do? And how do you feel about frying the chicken in a wok instead of baking them in the oven, or do you recommend the latter? Thanks (:
This was very yummy!! I think I’ll have to tweak the sauce a bit though.. I found this insanely salty. A few of your recipes have hoisin sauce and I always avoided it since a lot of brands are filled with fake ingredients. However, I recently found a decent hoisin sauce (Blue Dragon brand) and the ingredients in it are a bit better than most. Now I’m aboard the hoisin train so I’ll be trying a lot more of your hoisiny recipes lol Keep up the great recipes.. you rock girl!
OMG, the sauce for these wings is absolutely divine!!! Now, I have to admit, I used wings with bones, and I didn’t do the breading step. Reason being is that these were the wings that I had at home and when I went to buy buttermilk, the store I went to ran out! 🙁 I was tired that night, and thought I would simply marinate the wings in the sauce and then bake them. They turned out so well, I will definitely be making these again! Thanks for this great recipe, Tieghan! 🙂