When making these “wings,” be sure your pan is piping hot and the chicken isn’t overcrowded. The tenders should brown on the outside, and there should be no liquid in the pan as they cook to yield optimum—that is, decadent—results.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the barbecue sauce and honey in a small bowl. Set aside.
Step 2
Sprinkle the garlic powder, salt, and pepper over the tenderloins and toss them to combine.
Step 3
Place a large nonstick skillet over high heat. When hot, lightly mist the skillet with spray and add the chicken strips side by side in a single layer (work in batches, if necessary—the chicken should sizzle when it hits the pan, or it’s not hot enough). Cook the strips until they are lightly browned on the outside and no longer pink inside, 2 to 3 minutes per side. Turn the heat to low and return all wings to the pan, if working in batches. Pour the reserved barbecue sauce mixture over them and gently stir until they are well coated and the sauce is warm. Remove the pan from the heat. Let the wings sit in the pan for 5 minutes, and then toss them again (the sauce will stick better after sitting). Serve immediately.
nutrition information
Step 4
Each (4-wing) serving has:
Step 5
Calories: 164
Step 6
Protein: 26g
Step 7
Carbohydrates: 15g
Step 8
Fat: <1g
Step 9
Saturated Fat: 0g
Step 10
Cholesterol: 67mg
Step 11
Trace Fiber
Step 12
Sodium: 244mg
