By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
582 cal · 35 min
Sticky Asian BBQ Boneless Oven-Baked Wings
Recipe GLPR0f32836652022d
Rate this recipe
Average rating: 4.0 (1)
Crispy panko-crusted boneless chicken pieces coated in a savory-sweet Asian glaze with warm spices like cinnamon and cloves, finished with sesame seeds and green onions. A sticky, flavorful appetizer or main that's baked, not fried.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ cup buttermilk
1 pound boneless chicken tenderloins or breasts, cut into nugget-sized pieces
1 tablespoon fresh ginger, grated
¼ teaspoon garlic powder
4 green onions, chopped
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅓ cup hoisin sauce
2 tablespoons honey
½ cup low sodium soy sauce
1½ cups panko breadcrumbs
¼ teaspoon black pepper
1 teaspoon toasted sesame oil
2 tablespoons sesame seeds, divided
2 tablespoons whole wheat flour or cornmeal
1 teaspoon sambal oelek (chili paste)
Salt to taste
Olive oil for coating
Directions
Preheat your oven to 475°F. Line a large baking sheet with foil and lightly coat it with olive oil or cooking spray.
Cut the boneless chicken breasts or tenderloins into nugget-sized pieces. Place them in a large bowl and pour the buttermilk over them. Toss gently to coat and let sit while you prepare the breading mixture.
In a shallow dish or large bowl, combine the panko breadcrumbs, whole wheat flour, a pinch of salt, and black pepper. Mix until well combined.
Remove each chicken piece from the buttermilk, allowing excess to drip back into the bowl. Dredge each piece through the panko mixture, pressing gently so the crumbs adhere. Arrange on the prepared baking sheet in a single layer, leaving space between pieces. If needed, use a second baking sheet to avoid crowding.
Lightly spray or mist both sides of each chicken piece with olive oil or cooking spray.
Bake for 10 to 12 minutes. Using kitchen tongs, gently flip each piece, then spray the other side with oil again.
Bake for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F. Remove from the oven and reduce the oven temperature to 400°F.
While the chicken is finishing its first bake, prepare the glaze. In a mixing bowl, combine the hoisin sauce, soy sauce, honey, grated ginger, sambal oelek, toasted sesame oil, cinnamon, ground cloves, garlic powder, and black pepper.
Whisk the glaze ingredients until smooth and well combined. Stir in 1 tablespoon of the sesame seeds.
Once the chicken has finished baking, gently dip each piece into the glaze, allowing excess sauce to drip back into the bowl. Return the coated pieces to the baking sheet, arranging them in a single layer.
Place the glazed chicken back in the 400°F oven for 5 minutes to warm through and allow the sauce to set.
Transfer the sticky chicken wings to a serving platter. Sprinkle with the remaining sesame seeds and chopped green onions. Serve immediately with any remaining glaze on the side for dipping.
Comments
The sticky Asian BBQ wings hit the sweet spot on availability—all ingredients except sambal oelek are standard at Harris Teeter or Walmart, and sambal oelek lives in the Asian aisle at any Harris Teeter in Charlotte. The 35-minute stated time underestimates the real cook: marinating boneless chicken in buttermilk takes at least 30 minutes (ideally longer), plus breading and baking, so plan for 60 to 75 minutes end-to-end. Cost per serving lands around $3.50 to $4.00 driven by the chicken and the short ingredient list, which is fair for a crowd-pleasing weeknight. The dish is fussy—breading by hand, managing the glaze so it sticks but does not burn—and reheats poorly; leftovers dry out. It's a same-night, hands-on meal that works best for a family willing to dive in fresh.
Sign in or create a free account to add your review.
