Honey BBQ Boneless Wings Recipe

This Honey BBQ Boneless Wings recipe gives you crunchy, double‑breaded chicken bites smothered in sticky-sweet BBQ sauce—great for game nights or a no-fuss dinner. It’s easy to make, quick enough, and only needs simple ingredients you probably have in your kitchen.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Chill time: 30 mins (optional, but helps coating stick)
• Flavor: crispy, savory, sweet
• Great for: casual dinners, game-day snacking, weekend treat

Why I Like This Recipe

I had some chicken breasts and a half-empty BBQ bottle on a lazy Friday. Ended up whipping these together. The double coat gives legit crunch, then tossing in warm sauce makes them finger-licking good. Plus chilling them first = less mess when frying.

Ingredients

• 2 boneless, skinless chicken breasts (cut into bite-sized chunks)
• 1½ cups all-purpose flour
• 1 tsp Lawry’s seasoned salt
• 1 tsp ground black pepper
• 1 tsp paprika
• 1 cup milk
• 1 egg
• Vegetable oil (about 1″ deep for frying)
• Honey BBQ sauce (store-bought or your go-to)

How To Make Honey BBQ Boneless Wings

1. Prep the chicken: Cut chicken into even bite-sized pieces for consistent frying.
2. Make egg wash: Whisk milk + egg in a bowl until smooth.
3. Season the flour: In a sealable bag, combine flour, seasoned salt, pepper, paprika. Shake it together.
4. Double bread: Dip chicken in egg wash, then into flour mix. Back into egg wash, then flour again—gives extra crunch.
5. Chill (optional): Arrange on a baking sheet and fridge for 30 mins. Helps the coating stay on.
6. Fry: Heat oil medium-hot (about 1″ deep). Fry in small batches ~6 mins total, flipping halfway until golden. Drain on paper towels.
7. Sauce it up: Warm BBQ sauce on low, toss fried chicken in it until it’s fully coated, and serve—bonus with ranch if you’ve got it.

Tips for Success

• Chill after breading—keeps dry coating intact in hot oil.
• Keep oil at medium heat—too hot burns the crust, too cool = greasy chicken.
• Use enough oil for even coating but not deep-fry levels.
• Warm sauce gently—don’t boil or sugar burns.

Storage and Reheating

• Fridge: Store un-sauced wings in an airtight container for up to 2 days.
• Oven reheat: 300°F for 8–10 mins to bring back crispiness; add sauce after reheating.
• Microwave: Quick, but they may soften—okay if you’re in a rush.

Frequently Asked Questions

• Can I use bone-in wings?
  Sure, but they’d take longer—adjust fry time and consider baking.
• What oil’s best?
  Vegetable or canola—neutral flavor, high smoke point.
• Can they be baked?
  Yes—place on rack, bake at 425°F about 20–25 mins (turn halfway), then toss in sauce.
• Alternate sauces work?
  Absolutely—buffalo, teriyaki, or sweet chili are tasty swaps.
• Is chilling necessary?
  Not required but helps keep coating on chicken during frying.

Common Mistakes and How to Dodge Them

• Skipping double breading: Still works, but you’ll lose crunch. Try it once.
• Oil too hot/cool: Quick tip: drop a little flour—if it bubbles and floats, you’re good.
• Overcrowding pan: Crowding drops oil temp, leads to soggy breading—do a few at a time.
• Sauce bubbling on high heat: Keep sauce warm, not boiling—that preserves flavor.
• Microwaving sauced wings: They get soft fast—oven’s far better for maintaining texture.

Nutrition Facts (Per Serving – ~6 pieces)

• Calories: 236 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 79 mg
• Sodium: 503 mg
• Potassium: 384 mg
• Total Carbs: 26 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Protein: 21 g