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Let’s talk wings.
You guys know how my family is full of picky eaters, right?
Well, they say they don’t do wings, but really they do. I mean they order them at restaurants all the time, so why do they tell me they don’t like wings?
See, I have tried, tried to make wings at home and I think they turned out fine. Maybe not as good as some of our favorite Cleveland restaurant (seriously Cleveland has some good food), like The Rush Inn and Around the Corner (both awesome), but still good.
I honestly do not know what my family’s deal is.
They are just weird and picky.
It’s my life, welcome to it!
So I made boneless wings. Those will usually pass over their picky palettes.
Everyone just seems to like them better and they are a lot healthier, so I guess that’s a bonus!
Normally I just do buffalo wings.
But I kind of feel like I have enough buffalo recipes lined up to show you guys. So I went the complete other direction. Sweet, sour and sticky Thai!
It’s so good. The sauce alone is amazing.
I served these for dinner with a side of rice.
Rice is my go to side. For everything. It always works. Picky eaters love rice.
I actually got the very picky boys to eat these. At first they thought is was some kind of orange chicken and they like orange chicken, so they ate it. After a bite or two they realized it was not orange chicken, but they still ate it.
Yes!
Of course it was minus the green stuff and the cashews. Typical.
Oh and about all that beer in the pictures? Yeah, I have no idea what I was thinking. I do not even drink a lick of any kind of alcohol , but I was cooking the day I made these and I guess I just thought the photo needed some beer and by some I guess I meant a lot.
The last photo has three bottles!
Again, I have no idea what was going through my mind. I almost didn’t post some of the photos, but I liked them.
But hey, I guess it works since I was going for “football food” and typically football, beer and wings go hand in hand. Literally. Beer in one hand, wings in the other and football on the TV.
Oh and these are great because you can totally make them in advance (even freeze them) and just pop them back in the oven for a few minutes before you are ready to serve. So easy and so perfect.
Sweet and Sour Sticky Thai 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
- 2 tablespoon whole wheat flour or conrmeal
Sauce
- 1 cup sweet thai chili sauce
- 1/3 cup soy sauce
- 1/4 cup dark brown sugar
- 1 tablespoon peanut butter
- 1 tablespoon tomato paste
- 1/2 cup apple juice
- 1/4 cup rice vinegar
- 1 lime, juiced
- 1 teaspoon fish sauce, this is optional, but it adds great flavor
- 2 coves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- cashews, chopped, for garnish
Instructions
- Preheat the oven to 475°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 combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. If the sauce does not thicken add in the cornstarch mixture and boil 1-2 minutes until slightly thickened. Remove from the heat and stir in the cilantro.
- Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. 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 through and to help the sauce coat the chicken.
- Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
- 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.
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.
Ah and so stickin good!
Let’s talk wings, YES!!! Because football season is starting TODAY and I need these!!
Yes!! That what i was thinking! Thanks Steph!
The beer totally belongs in these photos! Plus I kinda hate bone in chicken wings, they are a pain the butt to eat.
I have to agree with you on that! I kind of hate pain in the but to eat foods! LOL!
Thanks Nicole!
These look amazing!
Thank you, Rina!
this looks so dang good! your photos are stunning–makes me just want to dig in!
Thank you so much, Katie!
Your wings look sticky delicious! I need to make these for my brother – he’d inhale them in about 10 seconds!
Haha! So would my eldest brother, I have been getting text all day about how mad he is that he was not here to eat them!
Thanks so much, Laura!
Although The Hubs loves wings, I really prefer boneless. Will give these a try!
Thanks Betsy! Hope you guys love these!
That is one tasty sounding sauce!
Thanks Kevin!
What a nice recipe and great idea. These wings look delicious, beautifully done!!
Thanks Dan!
Gotta admit, I’m sort of with your family on this, I’m not generally a wings person. Call me lazy, but they just take too much effort. I love how you made these wing-less for people like me 🙂
And all the Asian flavors are calling out to me! Love.
Ha! I do agree, these are so much easier!
Thanks Laura!
This looks fantastic. Husband doesn’t like wings so I’ll try this on boneless thighs which will be just as fantastic I’m sure. Thanks!
Thanks so much, Norma!
These look amazing!!!!!
Thank you, Tasha!
Wow! It looks stunning and so delicious
Thank you so much!
Wow, these wings look delicious!
It never ceases to amaze me how you can post a new recipe every day. How do you do that? haha. 🙂
Awesome photos and recipe!
Ha! Thanks Abbie! My brain is basically always thinking food and I am basically always cooking. LOL!
It’s 6:30am and I have a gnawing craving for chicken wings. These look fantastic! And I love that bowl.
LOL! Thanks so much, Dara!
These look amazing! I made your zucchini parmesan nuggets last night and they were a huge hit. I will be making these very soon and by the way that Wailua beer you have pictured? It’s my FAVORITE beer and is sold seasonally here, so I won’t see it until next Spring, such a bummer.
Oh yay!! So excited you love those nuggets! Oh and the beer? I do think it is seasonal around here too, but I am not sure. That is a bummer though!
Thanks so much, Kathy!