Fried Barbeque Or Jerk Party Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If not already split, separate tips and discard or save for stock, and split at the joint into drumettes and flats.

Make marinade

In a large bowl combine soy sauce, lime juice, 1 tablespoon vegetable oil, brown sugar, minced garlic, grated ginger, ground allspice, dried thyme, minced scotch bonnet (if using), chopped scallions, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until the sugar begins to dissolve.

Add the wings to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour and up to 6 hours. For best flavor, marinate 3–6 hours. Remove the wings from the fridge 20–30 minutes before frying to take the chill off.

Mix dry coating

In a shallow dish or bowl whisk together the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, cayenne (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly so spices are evenly distributed.

Set the coating aside near your frying station. The cornstarch helps give an extra crispy crust while the flour provides body.

Heat oil

Pour about 1.5 cups of neutral oil into a heavy-bottomed skillet or medium Dutch oven so it reaches roughly 1 to 1 1/2 inches up the sides. Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating: it should sizzle and float immediately.

Coat wings

Remove wings from the marinade, letting excess drip off. One by one, dredge the wings in the dry coating, pressing lightly so the coating adheres. Shake off excess flour and place on a wire rack or tray.

Fry in batches

Fry the wings in small batches (do not crowd the pan) for 8–10 minutes per batch, turning once halfway through, until the coating is golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain oil between 325–350°F (163–177°C). Use a slotted spoon or tongs to transfer fried wings to a wire rack set over a baking tray to drain. Repeat with remaining wings.

If you prefer an extra-crisp finish, after all wings are fried, return them to the hot oil for a 1–2 minute flash-fry in batches, then drain again.

Prepare glaze

While frying (or in a small saucepan after frying), combine BBQ sauce, honey or molasses, 1 teaspoon soy sauce, 1 teaspoon lime juice, and hot sauce (if using). Warm gently over low heat, stirring until combined and slightly thinned — about 2–3 minutes. Do not boil; just heat enough to meld flavors.

Glaze the wings

Place the hot fried wings in a large clean bowl. Pour the warmed glaze over the wings and toss gently but quickly to coat each wing evenly. Alternatively, brush the glaze onto wings on a sheet pan and return to a 375°F (190°C) oven for 4–6 minutes to set the sauce for a stickier finish.

Transfer glazed wings to a serving platter. Sprinkle with chopped cilantro or parsley and serve with lime wedges on the side for squeezing. Offer extra BBQ sauce or hot sauce if desired.