Baked Boneless Honey BBQ Chicken Wings with Spicy Ranch.

Crispy baked boneless chicken tossed in a sweet-spicy honey BBQ sauce and served with a tangy spicy ranch for dipping.

Prep Time20

Cook Time20

Total Time40

Servings: 6 servings

2 pounds boneless chicken tenders or boneless chicken breasts cut into 2-inch pieces
1/2 cup buttermilk
2 cups corn flakes finely crushed, use gluten-free if needed
1/2 teaspoon paprika
kosher salt to taste (see recipe for specific uses)
black pepper to taste
extra virgin olive oil for brushing or misting the chicken
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
1 tablespoon dried parsley
2 teaspoons dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 jalapeño seeded if desired, and chopped
1 teaspoon kosher salt for the ranch
2 tablespoons fresh chives chopped, for garnish

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 (220°C) and line a baking sheet with parchment paper.
In a medium bowl combine the finely 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 allowing excess to drip off, then press into the corn flake mixture to coat on all sides; place coated pieces on the prepared sheet without crowding (use a second sheet if needed).
Lightly brush or mist the coated chicken with olive oil, then bake the chicken until cooked through, about 15–20 minutes.
While the chicken bakes, make the honey BBQ sauce by whisking 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 the honey BBQ sauce over each piece, then return to the oven for about 5 minutes to warm the sauce and finish glazing.
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, and the chopped jalapeño in a jar or bowl and stir or shake until creamy.
Garnish the glazed chicken with chopped fresh chives and serve immediately with the spicy ranch for dipping.