When life gives you fruit preserves, make BBQ wings?
Yes! It’s a thing.
In my house, boneless BBQ wings are definitely a favorite, but we’ve never tried making them ourselves. I mean, I’ve never tried making them. (I’m basically the only one who cooks around here – shocker, I know!) But today, it just felt right. And of course, I wanted to see how they’d turn out by baking them, instead of frying. And we all know that’s not always an easy task.
But I tell ya, these wings turned out phenomenally! I breaded chicken breast chunks with flour, egg wash and Panko, then baked them in a 400 degree oven until super crispy on the outside, and tender on the inside (a short 8-10 minutes does the trick). They’re just the perfect lil nuggets, you guys! Who needs a deep fryer?
And what are wings without a delicious BBQ sauce? Nothing, actually. Nothing.
Today’s BBQ sauce is pretty special. It didn’t come out of a bottle (I won’t lie… we do use bottled BBQ around here), but it was absolutely worth the 3 minutes it took to whisk together and the 15 minutes it took to simmer until perfectly thick. Basically the sauce came together while I breaded and baked the wings, so it all worked out.
But it’s not just special because it’s homemade, it’s special because it’s made with Quince & Apple‘s Apples & Cranberry Preserves (!!) If you don’t know about Quince & Apple, they’re small batch preserves made right here in Madison, WI, and they have the most amazing flavors. I’m talking about Figs & Black Tea, Peach Chamomile and Pear with Honey and Ginger. Just… yum.
I figured the Apples & Cranberry preserves would be best given it’s the time of year for all-things cranberry. I’m not mad about it, I’m just sayin’. And let me tell you – it turned out so, so good. I used the whole jar of preserves, some ketchup, apple cider and balsamic vinegars, brown sugar and honey, adobo sauce and Worcestershire. The perf balance of sweet, tangy & smoky. And then you give the wings a gentle toss in the homemade BBQ, and voila! Best. Dinner. Ever.
Oh, and don’t forget to dip ’em in homemade ranch. Just sayin’.
- ¾ cup fruit preserves
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. brown sugar
- 2 Tbsp. honey
- 1 Tbsp. adobo sauce (from a can of chipotle chilies)
- 1 tsp. Worcestershire sauce
- Dash liquid hickory smoke (optional)
- Dash each coarse salt and ground black pepper
- 1 lb. boneless skinless chicken breasts, cubed
- Coarse salt and ground black pepper
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- 2 Tbsp. milk
- 1 cup Panko breadcrumbs
- Heat a medium saucepan to medium-high heat. Whisk in all BBQ sauce ingredients. Allow to simmer 20-30 minutes, until thickened. Remove from heat. Taste and adjust seasoning, if necessary.
- Preheat oven to 400 degrees. Grease a baking sheet fitted with a wire rack.
- In a medium mixing bowl, toss cubes of chicken breast with salt and pepper. Then toss with flour until coated.
- In a small mixing bowl, whisk together eggs and milk. In a separate small mixing bowl, add Panko breadcrumbs. Dip flour coated chicken cubes into egg/milk mixture, then Panko. Line on wire rack and coat wings with cooking spray. Bake 8-10 minutes, until internal temperature of chicken reaches 165 degrees, and exterior is browned and crispy. Remove from oven and allow to slightly cool.
- Toss chicken wings in BBQ sauce and serve with ranch or bleu cheese dressing.