• Lulu Perez

"Healthier" Asian Zing Boneless Wings

Updated: Jan 14, 2021

Boneless Wings are your typical wings without the bone and they really are chicken nuggets, since it is either meat from the breast or thigh.

This recipe in particular is such a flavor bomb! They are my Buffalo Wild Wings recipe copycat and I know Asian Zing is a flavor we come back for!!! My husband and I love wings and I know they are such a fan favorite by many!

I am so excited to share this recipe, it hits all the right notes from the sweet Thai chile sauce to the ginger and garlic. Its sweet! Its spicy! All the things we look for in an Asian Zing sauce. So delicious! It will sure be a crowd pleaser on gameday or any night on the weekends for friends and family!



"Healthier" Asian Zing Boneless Wings

Serves 6-8


Ingredients

  • 3 skinless, boneless chicken breasts

  • 2 eggs

  • ½ cup plain breadcrumbs

  • 1 ½ cup panko

  • ¼ tsp paprika

  • 2 tsp garlic seasoning salt

  • ¼ tsp pepper

  • ¼ tsp Kosher salt


Asian Zing Sauce Ingredients

  • ⅔ cup sweet Thai chili sauce

  • 2 tbsp chili garlic sauce

  • 2 tsp rice wine vinegar

  • 2 tsp low sodium soy sauce

  • 2 tbsp sriracha or more if you want it spicier

  • 1 tbsp honey

  • ½ tsp sesame seed oil

  • ½ tsp fresh grated ginger

  • ½ tsp kosher salt

  • ¼ tsp fresh cracked pepper



Directions

  1. Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.

  2. Cut each chicken breast in half by placing your hand on top of the chicken breast and slice horizontally into the chicken, this divides it in half. Then, cut the each piece horizontally again. Finally, cut into 4 or 5 smaller pieces for even cooking. They should look like little chicken nuggets. Season your chicken with a pinch of salt and pepper.

  3. To prep the dredging station: In a medium size bowl, whisk the eggs, a dash of water, and a pinch of salt and pepper. Set aside. In another medium size bowl, combine the breadcrumbs, panko, garlic seasoning salt, paprika, salt and pepper. Set aside.

  4. Dip and coat each piece of the chicken into the egg wash, then coat and press into the breadcrumb mixture. Place onto the baking sheet. Repeat. *Make sure all pieces are spaced for crisping. Keep in mind, you may need to use another baking sheet depending on the size of your chicken breasts.

  5. Drizzle with olive oil. Place the baking sheet in the middle top rack of the oven. Bake for 10-12 minutes until golden brown.

  6. Meanwhile, in a small mixing bowl combine all the sauce ingredients with a whisk and set aside.

  7. Once the chicken is ready, place them in a large bowl or keep them on the sheet pan and drizzle the sauce. Toss the chicken to ensure that all crevices are coated in the sauce. Place back into the oven for about 5 minutes.

  8. Garnish with chopped cilantro. Serve with ranch or blue cheese and fresh cut veggies.




Side notes:

  • If you want your sauce to be extra spicy, you can add a tsp at a time of crushed red chile flakes or just add more sriracha. On the other hand, if you want it sweeter, just add more honey.

  • Sizes of chicken breasts vary, so if you do run out of breadcrumb mixture, you can add a little more panko or breadcrumbs. In addition to running out of breadcrumb mixture, the chicken may not fit on one sheet pan, as I had to use another one. So, I baked in two batches.

  • You can easily just change out the sauce for buffalo or bbq.

  • Sweet Thai chile sauce is sold at any local grocery store.

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