Deep Fried Bbq Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If using whole wings, separate into drumette and flat and discard tips or save for stock.

In a large bowl, whisk together buttermilk, soy sauce, garlic powder, onion powder, salt and black pepper. Add the wings, turning to coat. Cover and refrigerate at least 1 hour, preferably 3–4 hours (or up to overnight) to tenderize and flavor.

Make breading

In a shallow bowl or wide dish combine the flour, cornstarch, baking powder, paprika, cayenne, kosher salt and black pepper. Stir to evenly distribute.

Heat oil

Pour at least 1"–1.5" of vegetable oil into a heavy deep pot or deep skillet (or use a deep fryer). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading—it should sizzle and brown in ~45–60 seconds.

Dredge wings

Remove wings from the buttermilk, letting excess drip off. One by one, dredge wings thoroughly in the flour mixture, pressing lightly so the coating adheres. Shake off excess and place on a wire rack while you work.

Fry wings

Fry the wings in batches (don’t overcrowd) for 8–10 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature near 325–350°F; if wings brown too quickly, lower heat. Transfer fried wings to a wire rack set over a baking sheet to drain. For extra-crispy wings, after all batches are cooked, increase oil to 375°F and flash-fry wings 1–2 minutes until extra crisp, then drain.

Combine sauce ingredients

While wings fry (or right after), combine ketchup, hoisin, brown sugar, apple cider vinegar, honey, Sriracha, soy sauce, minced garlic, grated ginger and 2 tablespoons water in a small saucepan. Stir to combine.

Simmer & thicken

Bring the sauce to a gentle simmer over medium-low heat. Let simmer 3–4 minutes, stirring frequently. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry (adjust quantities if needed). Whisk slurry into the simmering sauce and cook 1–2 minutes more until slightly thickened and glossy. Taste and adjust sweetness/heat with extra honey or Sriracha as desired. Keep warm over the lowest heat or remove from heat and cover.

Coat wings

Place drained fried wings in a large bowl. Pour warm sweet & spicy BBQ sauce over the wings (reserve a few tablespoons for serving if you like). Toss gently but thoroughly until each wing is well coated.

Transfer sauced wings to a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve immediately with lime wedges on the side for squeezing over the wings.