BBQ Sauced Wings! 1 lb per person of Dusted Chicken Wings, Deep-fried and coated in Pappy BBQ Sauce or served on the side. How are you going to make yours? Naked, Dusted, or Breaded.

Make Wings a Thing for Wednesday Night Wings.

CHICKEN WINGS

Portion the Wings out to about 1 lb of Chicken Wings per person.

Pick up a box of these at your local Cash & Carry. Which are usually a lot cheaper than buying a package of maybe 1-2 lb at the grocery store.

I usually source mine from a Local Meat Shop that has these on sale frequently for 1.99 CAD per lb and sometimes at .99 CAD per lb.

DUSTED CHICKEN WING

For each 1 lb of fully thawed Chicken wings, toss with 1 tsp of each of the below to dust the chicken wings and refrigerate for 30 minutes or more. This allows for the dusting to get fully absorbed in and affect the skin for better crisping.

• Kosher Salt
• Baking Powder
• Cornstarch

NAKED CHICKEN WINGS

Naked Chicken Wings have no dusting or special coating of any kind. Cook as is, marinate, or brine prior to deep frying.

BREADED CHICKEN WINGS

For Breaded Chicken wings, my go-to is JFC Breading. Deep-fried and served up with BBQ Sauce on the side or tossed in the BBQ Sauce.

DEEP FRYING WINGS

I have a double basket Deep Fryer, so I do 1 lb per basket. Deep-Fried at 350 F for 10 – 12 minutes. Shake the Basket when you place them in and again after a few seconds to ensure separation of the wings.

BBQ SAUCE

There are numerous BBQ Sauces you can use, and you may switch it up depending on what you’re in the mood for. That’s one of the beautiful things about BBQ Chicken Wings, there are just so many options.

In the recipe below I used Pappy BBQ Sauce. But you can use your favorite BBQ Sauce or a new one from below.

• Berry BBQ Sauce
• HP BBQ Sauce

Once the wings are cooked, toss in a bowl with your desired amount of BBQ Sauce and serve.