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Homemade Baked Boneless Honey BBQ Chicken Wings with Spicy Ranch. recipe photo

Baked Boneless Honey BBQ Chicken Wings with Spicy Ranch.

Crispy baked boneless chicken tossed in a honey-BBQ glaze and served with a tangy spicy ranch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper
  • Measuring cups and spoons
  • jar or small bowl for sauces
  • Whisk or Spoon
  • Knife and cutting board

Ingredients
  

  • 2 pounds boneless chicken tenders or chicken breasts cut into 2-inch pieces
  • 1/2 cup buttermilk for dredging (first portion)
  • 2 cups corn flakes finely crushed (use gluten-free if needed)
  • 1/2 teaspoon paprika
  • kosher salt to taste (plus 1 teaspoon for ranch)
  • black pepper to taste
  • extra virgin olive oil for brushing or drizzling
  • 3/4 cup BBQ sauce your favorite
  • 1/4 cup honey
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons Dijon mustard
  • 1 cup plain Greek yogurt
  • 1/2 cup buttermilk for ranch (second portion)
  • 1 tablespoon dried parsley
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 jalapeño seeded if desired and finely chopped
  • 1 teaspoon kosher salt for ranch (explicit)
  • 2 tablespoons fresh chives chopped, for garnish and to mix into ranch

Instructions
 

  • Place the chicken pieces in a bowl and pour 1/2 cup buttermilk over them; toss to coat and let sit while you prepare the coating.
  • Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
  • In a medium bowl combine the crushed corn flakes, paprika, and a pinch of kosher salt and black pepper; stir to mix evenly.
  • Working one piece at a time, lift the chicken from the buttermilk, let excess drip off, then press into the corn flake mixture to coat fully; place coated pieces on the prepared baking sheet without crowding (use a second sheet if needed).
  • Lightly drizzle or brush the coated chicken with olive oil, then bake for 15–20 minutes, until the chicken is cooked through and coating is crisp.
  • While the chicken bakes, whisk together 3/4 cup BBQ sauce, 1/4 cup honey, 2 tablespoons Dijon mustard, and 1/2 teaspoon cayenne in a jar or bowl until smooth.
  • Remove the chicken from the oven, drizzle or brush each piece with the honey-BBQ sauce, then return to the oven for about 5 minutes to warm the sauce.
  • To make the spicy ranch, combine 1 cup plain Greek yogurt, 1/2 cup buttermilk, 1 tablespoon dried parsley, 2 teaspoons dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, the chopped jalapeño, and 2 tablespoons chopped fresh chives in a jar; shake or stir until creamy.
  • Serve the baked honey-BBQ chicken topped with additional chopped chives and the spicy ranch on the side for dipping.

Notes

  • Use gluten-free corn flakes if needed for a gluten-free option.
  • Do not overcrowd the baking sheet so pieces crisp evenly.
  • Adjust cayenne in the sauce to control heat level.
  • For extra crispness, use two baking sheets and rotate if necessary.