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Barbecue Boneless Chicken Wings

Crispy oven-baked boneless chicken “wings” tossed in a sticky sweet-and-tangy homemade BBQ sauce—perfect for game day snacking.
Amanda
Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Serving Size 6 servings

Equipment

  • Oven
  • Baking sheet
  • Parchment paper or foil
  • Wire rack (optional)
  • 3 shallow bowls (breading station)
  • Large mixing bowl
  • Tongs
  • Small saucepan
  • Meat thermometer
  • Basting brush (optional)

Ingredients

  • 2 pounds boneless, skinless chicken thighs (or breasts) cut into 1–2 inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon garlic powder for breading
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper optional, for breading
  • kosher salt to taste
  • black pepper to taste
  • cooking spray or neutral oil for baking sheet/rack
  • 1 cup ketchup
  • 1/3 cup honey
  • 1/4 cup brown sugar packed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder for sauce
  • 1/4 teaspoon cayenne pepper optional, for sauce

Instructions

  • Heat oven to 400°F (205°C). Line a baking sheet with parchment/foil and set a wire rack on top if using. Lightly coat with cooking spray or oil.
  • Pat chicken pieces dry, then season lightly with salt and pepper.
  • Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko mixed with garlic powder, onion powder, and cayenne (if using).
  • Coat each piece: dredge in flour (shake off excess), dip in egg, then press into seasoned panko until well coated.
  • Arrange chicken in a single layer on the prepared sheet/rack with space between pieces. Bake 20–25 minutes, flipping halfway, until golden and the thickest pieces reach 165°F (74°C).
  • Meanwhile, make the BBQ sauce: whisk ketchup, honey, brown sugar, vinegar, Worcestershire, smoked paprika, garlic powder, and cayenne in a small saucepan. Warm over low heat 3–5 minutes, stirring, until smooth and glossy.
  • Transfer hot baked chicken to a large bowl and toss with warm BBQ sauce just until coated. Serve immediately (great with ranch or blue cheese).

Notes

For extra crispiness, bake on a wire rack and avoid crowding the pan. Make-ahead: cut and season chicken earlier in the day; bread just before baking. Leftovers reheat best at 350°F for ~10 minutes.

Nutrition

Calories: 435kcal | Protein: 33g | Saturated Fat: 5g | Cholesterol: 155mg | Sodium: 900mg