Boneless Honey BBQ Wings

¼ cup barbecue sauce (find one with no more than 9 g of sugar and <1 g fat per tablespoon serving, preferably all-natural; I used OrganicVille)
2 tablespoons honey
¼ teaspoon garlic powder
Salt and pepper, to taste
16 chicken tenderloins (about 1 pound), trimmed
Olive oil spray

When making these “wings,” be sure your pan is piping hot and the chicken isn’t overcrowded.

Combine the barbecue sauce and honey in a small bowl. Set aside.
Sprinkle the garlic powder, salt, and pepper over the tenderloins and toss them to combine.
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.