These are marinated and breaded Wings. Tossed in a unique HP BBQ Sauce for some very good HP BBQ Chicken Wings. While this recipe does the Wings with a marinade & breading. You can also go the non-breaded way too, with just marinating the wings, or even skipping that and just dusting the wings to go straight to deep-frying. Either way you do it, the HP BBQ Sauce is a Smokey Sweet & Savory BBQ Sauce that comes together in minutes.
HP BBQ Wings Ingredients
Chicken Wings, Marinade (Water, Maggi Chicken Bouillon, Potato Starch, Baking Powder, Egg, Sea Salt, MSG), Breading (Cornstarch, Flour, Pepper), HP BBQ Sauce (Tomato Soup, Sugar, White Vinegar, Neutral Oil, HP Sauce, Ketchup, Sea Salt, Black Pepper, Garlic Powder, Liquid Smoke), Oil for Deep Frying.
Breaded Chicken Wings
For Breaded Wings, use the Breaded Wings recipe. Marinate and bread the Wings. Then deep-fry to toss with the HP BBQ Sauce. These are also the Wings that are in the main recipe card. The breading causes a crispy Chicken Wing that absorbs the BBQ Sauce, but still stay relatively crisp.
Naked Chicken Wings
Naked Wings is another option for Naked Wings with HP BBQ Sauce or Naked HP BBQ Sauced Wings. Marinate the Wings in Poultry Brine and then strain and deep-fry. No breading or dusting at all. These are then tossed with the HP BBQ Sauce or with HP BBQ Sauce on the side for dipping.
HP BBQ Sauce
The HP BBQ Sauce is easy enough. Just toss all the ingredients together into a sauce pot and bring to a boil while mixing and simmer a few minutes. It’s a very Sweet & Savory BBQ Sauce, to which you can lower the sugar to your desired level. Doing so, makes the savoriness and tang of the HP Sauce come out more, so find your balance that you prefer. You can always use a little sugar, and add more sugar until it taste right.
Deep Frying Chicken Wings
Once the fryer is preheated to 350F or slightly higher5, drop the Wings in and fry for 10–12 minutes. Give the basket a shake to ensure nothing gets stuck.
With Breaded Wings, lift them up after 10 minutes to let them rest for a minute or so, until the heat comes back to 350F or slightly higher. Lower them in again to fry an additional 2 minutes. This last fry will crisp up the breading really well.
Lift the baskets up, drain and shake off any excess oil, and transfer them to a Stainless Steel or Glass Bowl to toss with the HP BBQ Sauce.
Saucing the Wings
Place about 1/4 C of the HP BBQ Sauce into a stainless steel or glass bowl for every 1 lb (ca. 454 g) of Wings. Work with a serving of 1 lb (ca. 454 g) of Wings at a time, or about 10–12 pieces. Repeat adding sauce to the bowl and Wings for each serving. Mix really well to ensure all the Wings get coated sufficiently.
Equipment
- 1 Marinating Bowl
- 1 Breading Bowl
- 1 Baking Sheet
- 1 Deep Fryer
- 1 Tong
Ingredients
- 3 lbs Chicken Wings
- As Needed Oil - for Deep Frying
Marinade
- 1 C Water
- 1 Cube Maggi Chicken Bouillon
- 4 tsp Potato Starch & Baking Powder - each
- 1 Whole Egg
- 1/2 Tbl Sea Salt & MSG - each
Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl White Pepper - or Black Pepper
HP BBQ Sauce
- 1 Can Tomato Soup
- 1 C White Sugar - or less
- 1/4 C White Vinegar, Neutral Oil, HP Sauce, Ketchup - each
- 1-2 tsp Liquid Smoke - Optional
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper & Garlic Powder - each
Instructions
- Marinade: Combine the marinade ingredients together and mix. Add the Wings and mix again. Cover and refrigerate overnight or for at least 1 hour. The longer, the better.
- Breading: Preheat the Fryer to 350F or slightly higher. Combine the breading ingredients together and mix well. One by one, add the wings while shaking the bowl until 10–12 pieces are added. Toss the wings for even coverage, and one by one shake off any excess breading before placing them on a baking sheet. Repeat for the next batch, working with 10–12 pieces or 1 lb (ca. 454 g) at a time.
- HP BBQ Sauce: Place all the ingredients into a sauce pot and bring to a boil while mixing and simmer a few minutes. Set aside and measure out 1/4 C to place into a stainless steel or glass bowl for every 1 lb (ca. 454 g) or 10–12 pieces of wings.
- Deep Frying: Deep-fry a serving of wings for 10 minutes. If you have a dual basket, then you can work with 2 lbs at a time for each basket. Shake the basket when placing them in and every once in a while to ensure nothing gets stuck. After 10 minutes, lift the baskets up to let the wings rest for a minute or so, and for the oil to reach 350F again. Lower them back in for a final 2-minute fry, which will really crisp the wings up.
- Saucing: Work with a serving at a time and with 1/4 C of HP BBQ Sauce in a stainless steel or glass bowl. Toss the wings well so that they are completely covered and serve right away.