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.
Servings: 3
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.
Notes
Naked Wings with HP BBQ Sauce: Instead of Breaded Wings used in the main recipe. Marinade the Chicken in Poultry Brine for Brined or Naked Wings and toss in HP BBQ Sauce or serve on the side for dipping.