Lunch: Loaded Boneless Wings

Recipe by Lauren Miyashiro Apply your nacho-building skills to boneless wings for a killer snack.

Ingredients

1 c. all-purpose flour
2 lb. chicken tenders
2 c. panko breadcrumbs
3 large eggs, beaten
kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/3 c. brown sugar
Juice of 1 lime
1 tsp. garlic powder
4 slices bacon, cooked and crumbled
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Scallions, for serving

Instructions

Preheat oven to 425 degrees F. In a large, resealable Ziploc bag, combine flour and chicken. Shake until fully coated
Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip chicken in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
When the chicken is cooked through, preheat oven to broil. Top the tenders with cheese, bacon, and scallions. Return to oven and broil until the cheese is melted, 1 to 2 minutes.

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