BBQ Chicken Wings
Updated: Aug 11
Fried until the skin shatters, then tossed in BBQ sauce while still hot so it actually clings, a game-day standard done the classic way.
This is actually the recipe that gave me my first video to go viral, wings have been a big part of Kramer Kitchen ever since.
Why You'll Love This Recipe
Real fried, crispy skin, not baked and soggy
That classic BBQ flavor tossed on while hot
The recipe that started it all for Kramer Kitchen
Servings: 4-6 (for 4 people, you would have 5-6 wings per person & for 6 people, you would have 3-4 wings per person)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Wings:
2 lbs chicken wings (flats and drumettes)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp corn starch
1 tbsp yellow mustard
For the Flour Mixture:
1 cup all-purpose flour
1 tbsp corn starch
For the BBQ Sauce:
1 cup BBQ sauce (store-bought or homemade)
1 tbsp honey (or hot honey for a kick)
1 tbsp butter
Optional for Serving & Garnish:
Fresh or dried parsley
Ranch dressing
Instructions:
Season and Coat the Wings: In a large bowl, toss the chicken wings with salt, black pepper, garlic powder, onion powder, and 1 tbsp corn starch. Add the mustard and mix until well coated. Dredge the wings in a separate bowl filled with the flour and corn starch mixture. Place the coated wings on a tray and let them rest while you heat the oil.
Fry the Wings: Heat avocado oil in a deep fryer or large pot to 350-400°F (175-200°C). Fry the wings in batches for 8-10 minutes, or until they are golden brown and crispy. Remove and drain on paper towels or a wire rack.
Make the BBQ Sauce: In a medium saucepan, combine BBQ sauce and honey. Heat over medium heat, stirring occasionally. If desired, stir in the butter until melted and the sauce is slightly thickened, about 3-5 minutes.
Toss and Serve: Place the fried wings in a large bowl, pour the BBQ sauce over them, and toss until evenly coated. Garnish with fresh or dried parsley, if desired. Serve with ranch dressing for dipping.
Additional Tips:
Variations: Try adding a sprinkle of smoked paprika or cayenne pepper to the flour mixture for extra flavor. You can also use different BBQ sauce flavors for a unique twist.
Substitutions: If you don’t have avocado oil, vegetable or canola oil works well for frying. For a spicier sauce, add a dash of hot sauce to the BBQ sauce mixture.
Common Mistakes: Make sure the oil is hot enough before frying to ensure crispy wings. Avoid overcrowding the fryer or pot, as this can lower the oil temperature and result in soggy wings.
Storing Instructions:
How to Store Leftovers: Store leftover wings in an airtight container.
Shelf Life: They will keep in the fridge for up to 3 days or in the freezer for up to 2 months.
Reheating Tips: Reheat in an oven at 375°F (190°C) for about 10-15 minutes to restore crispiness. For frozen wings, thaw them overnight in the fridge before reheating.
Ingredient Notes
Corn starch: It goes into both the seasoning and the dredge, and it is what gives the coating that shattering crunch instead of a soft breading.
Yellow mustard: You will not taste it in the finished wing. It works as a binder so the flour mixture grips the skin instead of sliding off.
Avocado oil: Its high smoke point holds up to frying at 350 to 400°F without breaking down, which is why it is worth using over cheaper oils here.
BBQ sauce: Toss the wings while they are still hot so the sauce clings instead of sliding off and pooling.
Troubleshooting Tips
BBQ sauce burned: If finishing in the oven, sauce them at the very end. Sugar in BBQ sauce scorches fast under sustained heat.
Sauce pooled at the bottom instead of coating: Reduce the sauce slightly first so it is thick enough to cling.
Skin not crisp under the sauce: Get the wings fully crisp before saucing, sauce will not crisp a soft wing.
Wings stuck together: Separate them in the oil and do not overcrowd the pan.
What to Serve This With
Serve with ranch or blue cheese dressing and celery sticks.
Comments