Crispy Honey-BBQ Chicken Wings the Whole Family Will Fight Over | Easy chicken breast bites

I’m the oldest of 19 and my younger siblings love to come over and hang out. Honey bbq chicken wings are one of their favorite meals (or snacks) so when my brothers came over the other night we decided to do make these together.

I took plain chicken breasts and turned them into crispy, crunchy BBQ honey wings. With my youngest brothers in the kitchen it felt like a throwback to our loud, messy childhood dinners… only this time, we knew how to cook a bit better. Watching this I realize things got so crazy I forgot to finish my sentences a couple of times but we had alot of fun!

This isn’t just another wing video, this is how you take affordable chicken breasts, (no bones for kids to choke on or leave on the counters and floor) and turn them into something that crunches like fried takeout, but stays simple enough for any home cook. Just a smart 3-step breading, some buttermilk, Panko, parmesan, and that sticky BBQ honey sauce that pulls it all together!

INGREDIENTS:
For the chicken:
• 3 boneless, skinless chicken breasts (cut into 1” pieces)
• ¾ cup buttermilk
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Optional: a dash of hot sauce

3-station breading setup:
Station 1, Seasoned Flour
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning

Station 2, Buttermilk Dip
• Reserved marinade or fresh buttermilk
• Optional: 1 egg for extra binding

Station 3, Crunch Coating
• 1½ cups Panko breadcrumbs
• ½ cup grated Parmesan
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• Optional: 1 Tbsp olive oil if baking

BBQ Honey Sauce:
• My brothers like Buffalo Wild Wings bbq honey sauce. I mix 2 cups, add 2 Tbsp of butter, 2-4 Tbsp honey while heating on medium low heat until simmering. You can mix any of your favorite bbq sauces with honey to taste, add butter and you have a winner!

INSTRUCTIONS
1. Marinate the chicken in buttermilk, salt, pepper, and seasonings
2. Set up your breading stations in 3 shallow bowls. Dredge each chicken piece in flour → buttermilk → Panko-parm mix, pressing firmly to coat.
3. Let breaded chicken rest 10–15 minutes before cooking for better crisp.
4. Cook your way:
• Air Fryer: 380°F for 16–18 minutes, flip halfway
• Oven: 425°F for 20–25 minutes, flip halfway, broil last 1–2 mins if needed
• Pan Fry: 350°F oil, fry 5–6 minutes until golden and 165°F inside
5. Toss or drizzle with BBQ honey sauce while hot. Serve immediately.

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So, I invited my brothers into the kitchen with me today. I don’t know if that was a good deal. Okay, dip. I don’t know if that was I invited my brothers into the kitchen today. Let’s find out if it was a good idea or not. Chicken nugget. Okay. I would like the chicken buck. I like So, this is your favorite chicken nuggets. We’re going to make them. The first thing I do when I’m cooking chicken is I make myself a brine. Crack an egg. I don’t like cracking eggs. You crack an egg. Crack an egg. What’s a brine? Typically salt water. You spilled some. You got some shells in there. This is not going well, boys. No, it’s not. I was scared. I was going to put shells in there, but man, you really wrecked it. I wrecked it. Super crunchy chicken. If you get something chunky in your crispy The secret to crispy chicken is add the shell. Is add the shell. Okay, that would actually be funny. So, buttermilk is the next ingredient. This is going to add some tang to it and it will help tenderize the chicken, make it more tender. And then pickle juice. Now you can brine if you eat the pickles. Sure. Wait a So we want some of this juice without your finger juice. And we’re going to pour some of this in here. Not much. Add a little little more acid there. It’s going to help break down our chicken. Plus, I like the flavor. And then finally, this is not going to make it hot, but you you need some hot sauce. Can I whisk it? You can whisk it. We found something you like. Whisk this all up really well. Oh, yes. See, bust that egg yolk in there. Yeah. Tell you what you can do. You can grate some parmesan. And I’m going to get out our things for our breading. What is this chicken called again? We’re going to call it Three Stooges chicken since y’all are cooking it. It’s a three-station chicken wing. Those don’t look like wings. Well, they’re not wings. They’re chicken breasts because we don’t like bones and because I didn’t thaw my wings out. I have a whole thing of wings that I was But I didn’t know anybody was coming to make this today. So, I have the wings are in the freezer. So, we’re going to cut up the chicken breast. Why are we talking about wings? Cuz that looks like powdered sugar. It’s not powdered sugar. This What is it? Flour. It is flour. That means I get 10 points. Yes. Yes. Yes. And then I’ve mixed up my seasoning blend. It’s got some paprika, onion powder, garlic powder, salt, pepper. Um, and we’ll put in a little Italian seasoning. I season my flour because it’s closest to my chicken. So, I’ll salt and pepper my chicken as soon as we cut it. You’ll see that in a second. Then I season my flour. So, you get the taste from the breading. That way, the breading has flavor as well. And then I’ll put a Yes. Yes. Then I’ll put a little bit of seasoning in my breadcrumb. Now, this parmesan will give you an extra that’s good an extra it’ll give you an extra bit of umami in your crust, but it also will make it extra crunchy when it fries. I started using parmesan with my garlic parmesan wings, but I found out that I like the crunch parmesan had even better than the crunch of panko. So, we add that into our panko to get that extra cheesy crunch. And it’s going to add so much when you taste these things. I did speak English. It is the breadcrumbs that I’m about to get. As Matter of fact, Jeb, you can hand them to me. Little bit of those, a little bit of these. A lot of you didn’t know any better. They think we weren’t cooks. Well, the good thing is they’d be right. We aren’t cooks. We’re just guys that love to eat. And it seems like this is where they keep all the food. So, now it’s time. And I have already messed up. I got distracted. I should have already put my chicken in the buttermilk so that it would be getting softer, but instead this is just not going to get the benefits of that. We’re cut it small enough it won’t matter, though. So, we’re going to have to calm down just a little bit and get some order in the kitchen here. I’ll take a cheeseburger and fries. Not that kind of order. And you’ve already ordered chicken wings, so that’s what you’re getting. This is okay. Even though it’s not chicken wings because the wings are in the freezer. This is how your mom taught me to do chicken. So, this is how we do it still to this day. These little white pieces of fat, those are going to be not tasting good. So, we take them off. Okay. Then, where it’s really fat right here, we don’t need it to be that fat because we’re making something skinnier. So, we’ll just cut cut it in half there. Have you ever cut your finger while doing that? No, I’ve only cut my finger while I was cutting cabbage. So, I actually grew up a lot different than you boys. I didn’t go to people’s houses. I didn’t go to the family’s houses. I didn’t go to There were no other siblings to go to. and all our in-laws lived in South Carolina. So, tell me, what’s it like growing up and getting to hang out at everybody’s house all the time? Cuz y’all, every time I call, y’all are partying at somebody else’s house. What do you think about that? I think it’s awesome. I’m so happy that I’m down the line because if I wasn’t down the line, I would be like, so boring being here. So boring. Y’all y’all y’all had a great childhood, but just like what’ you do? Well, we worked with that. I I love doing that so much. So, with the chicken, I’ve cut it into thin strips about an inch. And then we’re going to cut about an inch here, too. We’re just making about the same size pieces. Really making like bite size. Yeah. Bite-sized pieces because we’re going to eat these in bites and they’re going to be messy, which is the whole good part of wings. We don’t need fors. We just It looks so delicious right now. So, you hold your knife, but I used to hold my knife like this, and it actually will tire your hand out faster, and it’s not as accurate. So, roll your finger down here by the side of your knife. You’re going to hold it kind of with these two fingers and you’re just going to come down and you’re going to use this back of your knuckle right here to to guide your knife. So, you’ll just kind of make a little claw with your hands and we’ll stick this knuckle out the farthest. And we’ll just boom boom boom first of all. And I’ll do the cutting in half because that’s probably the most dangerous part. That’s the part mom would probably not like me doing. And I’ll trim the fat off. Fat gone. Dad used to get bothered when mom would take off too much chicken with the fat. He’s like, “You’re wasting.” He still does that. Nothing has changed there. Okay, we’ll cut that in half. So then what you’re going to do is you’re going to run down and you’re going to make one in stripes on both your pieces. And then you’re going to cut them into onein pieces. So here you go. Nope. Front and back. We’re going to use this knuckle pushing off the knife or else we’d be trimming the top of our fingers off every time. Yep. But we’re going to use it. You’re using this hand to hold the chicken. Yeah. So I start and just go. Not with the tip. You got to use center tip. Well, it worked. You cut through it. There we go. Beautiful. Beautiful. Beautiful. Okay. Okay. Now, pile them all up. That’s professional. Don’t chop your fingers, Jay. How did I not know you were left-handed? Do you know what? For a little bit. Use the weight of the knife. SL start back here. Give me your point up. Kind of go forward a little bit. Now, come back. Beautiful. You don’t have to push much. That feels so good. Now, just lay them side by side. Well, you’ be great for this. I had to move my whole kitchen to film the other way because I’m right-handed and I couldn’t teach myself how to cut left-handed. We’ll wash our knife next, too. all these in our buttermilk brine. This is what we would do first and then we would mix up all our flour and stuff, but I just kind of did it while y’all were doing this because I’m not used to having all these people in the kitchen. I smell pepper. Wait, is it true? I just put the pepper on the chicken. You watch me do it. Is it true that you smell pepper? It will make you sneeze if you like sniff it. Here you go. Give me that black thing right there. I’m too smart for that. No, we’re all trying this. Okay, all three of us. See if this is Tell me if that smells like pepper. Smell it really hard. I stuck my nose straight in there. I’m going to have to wash my whole pepper grinder in my nose. Still didn’t come. It’s burning my nose. Brad and Casey are dying in the background. But it still hurts in my nose. Actually, [Applause] I didn’t say I didn’t say it. Snort it. I thought it’d be throw this away. Try this at home. This is a very important step for your chicken because when it comes time to mix your sauce into your wings and your breading all falls off of your chicken, it’s because you messed up right here. So, first of all, we’re going to take our chicken from our buttermilk brine. We’re going to get it. We’re going to press it very firmly. I’m giving you as the older child a very responsible and the more sane one so far today. A very responsible job. You’re going to push this down very firmly. So, what I do is I will take a piece of chicken and I will throw this in for you. So, your hand should stay pretty dry. You’re going I’m going to throw it in here. And you’re going to take your dry hand and you’re going to put a little bit on top here. Press it very firmly on the other side once you flip it. And check off the excess. So that is going to get very firmly fled to make it dry. And then it’s going to come right back in here. You’re just going to drop it back in here. Then I will take it again with my wet hands and I will drop it over here in your batter. You will do the same thing. You will pick up a handful, drop it over it. Then you will press down firmly. Okay. Once it’s pressed down firmly, kind of shake off the excess. Lay it on the plate. Okay. One wing. Perfection. Don’t mess it up. Can I eat it now? It’s not cooked. Sure. Just like that pepper. You will meet relatives you’ve never never met before. My aunt Ella and Uncle Sam. Sam and D. So, here we go. Are we ready? Yes. Now, go. Go faster, Jud. Faster, Jud. There’s the chicken. Yeah. Now would be a good time to find out about your work life instead of the other time cuz that was out of hand. So tell me, I didn’t get to cook much growing up because mom did most of the cooking and I was always doing tree work with dad. Do y’all cook any? No, actually yes. I Do y’all do tree work any is the bigger question. I do tree work. Do you do tree work? I hide from it. That’s my man right there. Tree work is not like other work. It’s It’s special. What’s special about it? It’s in its own category of awfulness. Of awfulness. You don’t I loved tree work. That was my favorite. I like tree work because that’s selling dresses to me. Like, oh, is that that’s the job you never wanted. Well, I ain’t going to say I don’t like it. I enjoy working for my wife. I didn’t think that I was going to be a dress salesman when I grew up. Okay. It would have been a way better store if you sold boys clothes to. You know what I actually wanted to do when I was your age? What I thought the greatest job in the world. I wanted to sell cookies for Nabiscoco. That’s what dad did. Dad did and it came it was a job that came with free Oreos. It the purchase. That would be amazing. It was a great job. Came with free. So I thought, man, there is no higher calling in life than to sell Nabiscoco cookies. But instead, you know what I should do? I should deep fry some Nabiscoco Oreos. Oh, that would be so good. What’s deep fried? I’m on a I’m on a diet right now. So, that would be perfect for my diet. Are they healthy or something? Very healthy. Very healthy. Oreos are not healthy. Oh, I don’t know what world you live from, but they are not healthy. Probably this. Well, they’re not healthy, but they do taste good. You’re running out of flour. I must not have made enough flour for this. I don’t think you did. We’re going to have to change that recipe. Oh, I added a chicken breast. Running out of flour. This is a good system, though. I’m going to have to have y’all over every time I make fried chicken. I was going to make Mom had a doctor appointment. We were going to make mom’s chicken fried chicken today. Everybody wants to know mom’s fried chicken recipe. So, I have not successfully redone her chicken yet. And so, I’m going to have her over here to teach me how to do her chicken sometime. But, I would dare say that this chicken in with wing sauce is probably one of my favorite chickens that I’ve made um as far as my recipes go. Okay, so our walk is hot and uh we got to get some This thing heats up quick, so we got to get some tallow in there quick. Typically, a deep fryer would be better for this or even a Dutch oven with a lot of beef tallow, but I don’t have a lot of beef tallow, so we’re using this cuz it’s got a narrower bottom. Oh, there you go. That was a good Be careful how much you drop it cuz you’re going to splatter everybody as as evidence. So, we’re going to lower them down and lay them away from us like we would a steak. See that little sizzle? I’ve never cooked a steak, so Oh, well, we’ll have to do that sometime. Hit that off button on the far button. Ah, see there’s our first one. Gorgeous. So, I’m going to go ahead and make my wing sauce real quick. And one of the most important parts is adding some butter to whatever sauce you’re using because for some reason it makes it taste better and it makes it stick better. So, butter. We’re going to add butter, but if I add my butter right now, it’ll be too hot. So, let’s add some butter. Stir onion. Just a little bit sweeter. Honey. Honey. There. And then this is going to make literally the most dectable sauce you’ve ever tried in your life. You want to eat it? Yeah. Hot. Hot. It’s hot. All right. It’s hot. Does it taste good? Is it spicy hot? Burning your mouth hot. Good. It does have a little spice to it. A little bit spice. We can add some more honey to take that down. Oh, no. We want spice. We want Oh, we want spice. Okay. So, we only made half of the chicken. But what we’re going to do is while this sauce is hot, Jud, if you want to put all of our chicken in there, then Jeb, I’m going to let you Some of these are Can I help them? Yeah, some of them are still pretty warm. But I’m pretty confident in our breading abilities. So, let’s see how this goes. So, so if I mess Oh, if you mess it up, we’re blaming you, Jeff. All of it? Yeah. Pour it all over. Just drizzle it all the way around. Pour it all over there. Oh. Oh, it looks so amazing. We got to have some green in here. A good looking six. Cuz y’all worked hard for them. Do this, boys. I’m sorry. You don’t have to have them on yours. It adds green. But take a look at that. All righty, guys. The most This is the reason that we cook. No matter what else we learn, at the end of a good cooking session, it’s time to taste our the fruits of our labor. Here we go. Or the meats of our labor. Oh my word. That’s perfect. These have been sitting on the table getting pictures for about 8 to 10 minutes and they are still perfectly crunchy with that perfectly saucy, juicy. What’ you say? Sweet and saucy. Sweet and saucy. Sweet and saucy. Honey barbecue layer right there. I mean, this is truly the perfect chicken wing. Well, it’s a chicken breast cut up, as they keep reminding me. But the wings didn’t have time to thaw out, so here we are. Same recipe. It’s so good. Did y’all want ranch with that? Mhm. Hey, no, you can you can have a piece of chicken. Come over here. Just don’t tell Bradley. He’ll come and eat the rest of it. I’ll tell you this. If you’re looking for the perfect chicken nugget, the perfect chicken wing, no matter what else, and here’s another kid. I’m telling you, this will bring them to your house like flies. This is the best chicken wing recipe I’ve ever made. Try it one time. You’ll thank me later if you get any of it left. Save me one piece, boys. [Applause] [Music]