BBQ Chicken Wings and a few different ways to do them too! Right from the Wings being marinated or not, Breaded or unbreaded for Breaded BBQ Wings or Unbreaded BBQ Wings. To the type of BBQ Sauce for variety. Everything from Berry BBQ Sauce for Berry Barbeque Chicken Wings, Pappy BBQ Sauce for Pappy Barbeque Chicken Wings or other choice of BBQ Sauce. For the main recipe, we're doing Breaded Wings tossed in Berry BBQ Sauce. But feel free to use your favorite BBQ Sauce.
Servings: 3 lbs
Equipment
- 1 Marinating Bowl
- 1 Breading Bowl
- 1 Baking Sheet
- 1 Deep Fryer
- 1 Tong
Ingredients
- 3 lb Wings
- As Needed Oil - for deep-frying
Berry BBQ Sauce
- 1 C French's Ketchup & Red Wine Vinegar - each
- 1/2 C White Sugar - or Brown Sugar
- 1/4 C Molasses
- 2 tsp Liquid Smoke
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper, Garlic Powder, and Onion Powder - each
Breaded Wing Marinade
- 1 C Water
- 1 Cube Maggi Chicken Bouillon
- 4 tsp Potato Starch
- 4 tsp Baking Powder
- 1 Whole Egg
- 1/2 Tbl Sea Salt & MSG - each, see notes
Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl White Pepper
Instructions
- Marinated Wings: Combine the Marinade ingredients into a marinating bowl and add the Wings. Cover and refrigerate overnight or at least 1 hour. The longer, the better.
- BBQ Sauce: Combine all Ingredients into a pot, whisk well and bring to boil over max heat. Be careful, this can boil over if it gets too hot. Reduce heat and simmer on medium to medium low, whisking once in a while, until desired consistency, about 15–20 minutes. Set aside to cool.
- Breaded Wings: Preheat the Deep Fryer to 350F. Combine the breading into a bowl and mix well. Add 1 piece of piece at a time while shaking the bowl until you have 10–12 pieces for a single serving. Shake off any excess breading and place them on a baking sheet.
- Deep Frying Wings: Place a serving of Wings into the Fryer and deep-fry for 10 minutes. If you have a dual basket fryer, then 2 servings can be done at the same time. Shake the basket and every so often to ensure nothing gets stuck. Lift them up to rest for about a minute or so or until the oil reaches 350F again and deep-fry a final 2 minutes. This will really crisp up the breading. Meanwhile, place about 1/4 C of BBQ Sauce in a stainless steel or glass bowl to await the wings.
- Saucing: Lift the Wings out of the fryer, drain and shake off any excess oil. Empty into the bowl with the BBQ Sauce and toss well for full coverage. Plate and serve.
Notes
BBQ Sauces: Berry BBQ Sauce, Pappy BBQ Sauce, HP BBQ Sauce, or other choice of BBQ Sauce.
Scaling the Marinade: Add 1/2 tsp of Sea Salt & MSG for every 1 lb (ca. 454 g) of Wings. Everything else in the marinade can stay the same and can do up to 4 lbs.
Unbreaded Chicken Wings: For this version, make the Naked Wings and toss in choice BBQ Sauce.