Sticky Sweet Boneless Wings

Happy Friday, folks!

If you asked me a few months ago, I wouldn’t have said we’d be watching San Francisco play Kansas City in the Super Bowl this weekend. But as a California girl, I’m happy to see the 49ers there.

Although let’s be honest. With all the California teams – Rams, Raiders, Chargers, and 49ers – I can’t say the 49ers were at the top of my fan list growing up. But I’m more than happy to root for them against just about any non-California team.

And while we’re being honest, I can tell you that what I’m most excited for about the Super Bowl usually isn’t the game. And no, it’s not the commercials {they’ve been godawful the last few years}.

It’s the food.

Especially dishes like this!

Scott and I never agreed on bones vs. no bones, so many trips to Buffalo Wild Wings resulted in two separate orders. However, having a toddler in the mix who likes to grab off our plate made it easy to opt for the boneless option.

And it turned out to be awesome. These things are like sticky sweet popcorn chicken bites. You can turn up the heat with extra spice or leave them sweet, sticky, and mild.

So whoever wins the game on Sunday, we’ll be winning from our nice warm couch at home as Scott and I sip some adult beverages, enjoy some of these bites, and try to keep our little man from getting sticky fingers all over the living room.

[lt_recipe name=”Sticky Sweet Boneless Wings” summary=”Easy, bite-popping size, just crispy enough, and you can turn up the heat with extra spice or leave them sweet, sticky, and mild!” servings=”4-6″ print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/01/Sticky-Sweet-Boneless-Wings-0181-1024×683.jpg” ingredients=”olive oil;1 lb chicken tenderloins, cut into 1-1/2 inch pieces;1 cup buttermilk;1-1/2 cups panko bread crumbs;3 tbsp cornmeal;salt and pepper to taste;1/3 cup hoisin sauce;1/3 cup soy sauce;3 tbsp honey;1/2 tsp ground cinnamon;1/4 tsp ground cloves;1/4 tsp garlic powder;1/4 tsp ground ginger;3-4 tbsp sesame seeds” ]Preheat your oven to 475F. Line a rimmed baking sheet with foil and brush with olive oil to prevent the chicken bites from sticking.;In a large bowl, add the cut chicken tenderloin pieces. Pour the buttermilk over the chicken. Stir or toss to make sure the chicken is coated thoroughly and then set aside.;In a large bowl, mix together the panko, cornmeal, and salt and pepper to taste. Remove each piece of chicken from the buttermilk and dredge through the panko mix, making sure each one is coated. Place on the baking sheet.;Bake the wings for 10-12 minutes. Flip with tongs and bake 10-12 minutes more.;While the chicken is baking, combine the sauce ingredients together in a bowl and whisk until smooth. Stir in 1-2 tbsp of the sesame seeds and reserve the other 1-2 tbsp. Reserve some of the sauce in a separate small bowl for dipping.;Reduce the oven heat to 400F.;Dip each piece of chicken into the sauce, making sure it is coated thoroughly. Place the chicken back on the pan, and continue until all the pieces are coated.;Prior to serving, place the pan in the 400F oven for 5 minutes to warm the chicken through and help the sauce to stick to the chicken.;Serve garnished with the extra sesame seeds and alongside sauce for dipping.[/lt_recipe]

Are you guys rooting for anyone in this weekend’s game? Are you watching or no?