Deep-Frying Bbq Chicken Wings: A Tasty, Quick Treat

Frying chicken wings is a great way to get that extra crispy skin and juicy meat. This method of cooking is often used in restaurants and is a great way to get that finger-licking goodness.

To make BBQ chicken wings in a deep fryer, you'll first want to prepare your chicken wings by cutting them into drumettes and flaps if they aren't already separated. Then, you'll need to make a dry rub with seasonings like paprika, garlic powder, onion powder, black pepper, and cayenne pepper. You can also add salt to your rub or use a seasoned salt. Toss the wings in the dry rub and let them sit for at least 30 minutes or up to overnight.

Next, heat up your deep fryer or a large pot with oil to 350-375°F. You'll want to use an oil with a high smoke point like vegetable, canola, or peanut oil. Fry the wings in small batches to avoid overcrowding and lowering the oil temperature. Fry the wings for about 8-10 minutes, or until they are golden brown and cooked through.

Once the wings are cooked, you can toss them in your favourite BBQ sauce. Enjoy your crispy and juicy BBQ chicken wings!

Choosing your chicken wings

Choosing the right chicken wings is essential for achieving the perfect BBQ chicken wings. Here are some tips to help you select the best chicken wings for deep frying:

Freshness and Quality:

Start by choosing fresh and high-quality chicken wings. Look for wings with a smooth, moist surface and avoid any with dried-out or discoloured skin. Check the "best before" or "use by" date to ensure they are within the recommended timeframe.

Size and Quantity:

Consider the size and quantity of the wings you need. For a main course, plan for two to three wings per person. If serving as an appetizer or snack, one to two wings per person should be sufficient.

Whole Wings or Separated:

Chicken wings can be purchased as whole wings or already separated into drumettes and wingettes (flats). Whole wings require you to separate them yourself, which can be done using a sharp knife or kitchen shears. Separated wings are often labelled as "party wings" and can save you some preparation time.

Bone-In or Boneless:

Traditional chicken wings include the bone, which adds flavour to the meat during cooking. However, you can also find boneless chicken wings, which are essentially chicken chunks that can be easier to eat. Choose the style that suits your preference.

Skin-On or Skinless:

For the classic crispy texture, choose chicken wings with the skin on. The skin helps create that desirable crunch when deep-fried. Skinless wings are an option for those who prefer a lower-fat alternative, but they won't achieve the same crispy texture.

Seasoning and Marinades:

You can enhance the flavour of your chicken wings by choosing those that have been pre-seasoned or marinated. Look for options with a blend of spices and herbs that complement your BBQ sauce. Alternatively, you can season or marinate the wings yourself before frying.

Storage and Handling:

When purchasing chicken wings, ensure they are stored and displayed properly. Look for wings that are refrigerated or properly packaged and follow safe food handling practices once you get them home.

Remember to select chicken wings that are fresh, high-quality, and appropriately sized for your needs. Don't be afraid to try different options, such as pre-seasoned wings or boneless varieties, to find what works best for your BBQ chicken wings recipe.

Preparing your chicken wings

Choosing the Right Chicken Wings:

Start by selecting the right chicken wings for frying. You can either buy whole wings and separate them into drumettes and flats, or you can purchase pre-separated wings, which are sometimes labelled as "party wings."

Brining the Chicken Wings:

Brining the chicken wings is an optional step but is highly recommended as it enhances the flavour and juiciness of the meat. Create a dry brine by tossing the chicken wings with salt, or you can use other seasonings like paprika, garlic powder, onion powder, black pepper, cayenne pepper, or dried herbs. Place the seasoned wings on a wire rack set inside a baking pan and refrigerate for at least an hour or even overnight.

Preparing the Breading (Optional):

If you want a light breading on your chicken wings, prepare a flour mixture by combining all your desired spices with flour, cornstarch, and baking powder. You can also add a small amount of baking powder to the flour mixture to help absorb excess moisture and make the wings crispier. Toss the wings in the flour mixture until they are fully coated, shaking off any excess flour.

Frying the Chicken Wings:

Heat your deep fryer or a large pot with oil to 350-375°F. Make sure to use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Fry the chicken wings in small batches to avoid overcrowding, which can affect the cooking time and crispiness. Fry the wings for about 8-10 minutes, or until they are golden brown and cooked through. Use tongs or a slotted spoon to carefully remove the wings from the oil and place them on a wire rack or a paper towel-lined plate to drain the excess oil.

Keeping the Chicken Wings Warm and Crispy:

If you're frying the wings in batches, it's essential to keep them warm and crispy while you finish the rest. Set your oven to a low temperature, around 200°F, and place a cooling rack on top of a baking sheet. Put the cooked wings on the cooling rack and keep them in the oven between batches. This ensures that the air circulates around the wings, keeping them crispy.

Preparing your sauce

The sauce is a key component of BBQ chicken wings, adding flavour and moisture to the dish. There are many different types of sauces that you can use, from classic barbecue to spicy Thai. Here is a guide on how to prepare your sauce:

Choose your sauce type:

The first step is to decide on the type of sauce you want to make. Some popular options include:

• Classic barbecue sauce: This is a sweet and tangy sauce that is perfect for those who want a traditional BBQ flavour.
• Spicy barbecue sauce: For those who like a little kick, you can add chipotle peppers, honey and cider vinegar to your barbecue sauce.
• Buffalo sauce: This sauce is tangy, spicy and buttery, making it a great option for a crowd.
• Thai sauce: This sauce is an oil-based sauce with ginger, garlic, Thai chilli pepper, brown sugar, lime juice, cilantro and fish sauce. It's perfect if you want something a little different.

Gather your ingredients:

Once you have chosen your sauce type, gather the necessary ingredients. For example, if you are making a classic barbecue sauce, you will need:

• Barbecue sauce
• Chipotle peppers
• Honey
• Cider vinegar

Prepare the sauce:

Follow the specific instructions for your chosen sauce type. For example, to make the spicy barbecue sauce:

• In a small saucepan, whisk together the barbecue sauce, chipotle peppers, honey and vinegar.
• Bring the mixture to a boil over medium heat.
• Cook, stirring, until the sauce thickens, which should take about five minutes.

Toss the wings in the sauce:

Once your sauce is prepared, it's time to toss the wings. Place the cooked wings in a large bowl or container and pour the desired amount of sauce over them. Toss the wings until they are evenly coated.

Serve and enjoy:

Serve your BBQ chicken wings immediately while they are still crispy and warm. Enjoy the juicy, saucy goodness!

Frying your chicken wings

Now that you've gathered your ingredients, it's time to fry your chicken wings to perfection. Here's a detailed guide to help you achieve that crispy, juicy texture:

Step 1: Prepare the Chicken Wings

Start by patting the chicken wings dry with paper towels. This step is crucial as it helps the coating adhere better to the wings. If your wings are whole, use a sharp knife or scissors to separate them into drumettes and flaps. You can also purchase pre-separated "party wings" to save time. Place the wings in a bowl.

Step 2: Create the Coating

In a separate large bowl, prepare the dry coating mixture. Combine all your chosen spices, such as paprika, garlic powder, onion powder, black pepper, cayenne pepper, and dried parsley, with flour, cornstarch, and baking powder. You can adjust the spices according to your preference for heat and flavor. Mix the ingredients well until they are fully incorporated.

Step 3: Coat the Wings

Toss the chicken wings in the dry coating mixture. Ensure each wing is thoroughly coated by tossing them in the mixture and shaking off any excess flour. This step ensures a crispy exterior and locks in moisture during frying.

Step 4: Heat the Oil

Pour oil into a deep fryer or a deep, heavy-duty pan. You'll need enough oil to fully submerge the wings, typically around 1-2 inches deep. Heat the oil to a temperature between 350-375°F. Use a candy or meat thermometer to monitor the oil temperature accurately.

Step 5: Fry the Wings

Once the oil reaches the desired temperature, carefully lower the coated wings into it. Fry the wings in small batches to maintain the oil temperature and ensure even cooking. Depending on the size of your cooker, fry 4-8 wing pieces at a time. The oil temperature will drop when the wings are added, so be prepared to adjust the heat accordingly.

Step 6: Flip and Cook

Occasionally flip the wings during frying to ensure even browning and cooking. Continue frying until the wings are well-browned and the internal temperature reaches 165°F. This process should take approximately 8-10 minutes per batch. Use tongs or a slotted spoon to remove the wings from the oil carefully.

Step 7: Drain Excess Oil

Place the fried wings on a wire rack fitted inside a sheet pan or a paper towel-lined plate to drain excess oil. This step helps keep the wings crispy and prevents them from becoming soggy. If you're working in batches, keep the first batch warm in a low-temperature oven (around 200°F) while frying the rest.

Serving your chicken wings

Now that your chicken wings are cooked, it's time to serve them! Here are some tips to ensure your wings stay tasty and crispy:

Draining Excess Oil

Use a kitchen spider, slotted spoon, or tongs to remove the wings from the oil, letting any excess drip away. Place the wings on a wire rack fitted inside a sheet pan to allow them to cool evenly and drain excess oil. If you don't have a wire rack, the next best option is a paper towel-lined plate. Avoid placing the wings directly on paper towels as this can compromise their crispiness.

Keeping Warm

If you're frying in batches, it's important to keep the first batch warm and crispy while you finish the rest. Set your oven to its lowest setting (many ovens have a "warm" setting) and place a cooling rack on top of a baking sheet. Put the cooked wings on the rack and keep them in the oven between batches.

Reheating and Storing

Fried chicken wings are best served immediately, but if you have leftovers, store them in an airtight container in the fridge for up to 3-5 days. To reheat, use an air fryer or oven to retain crispiness—skip the microwave, which will make the skin soggy.

Saucing

While your wings are still hot, sprinkle them with salt and add your favourite sauce. You can also add cheese, like grated parmesan, for an extra indulgent touch.

Customising

Feel free to customise your wings with different sauces and seasonings to suit your taste. You can make them spicy by adding cayenne pepper or hot sauce, or keep them mild if you're serving them to kids. Experiment with different herbs and spices, like dried rosemary, oregano, basil, or thyme.

Now you're ready to dig in and enjoy your delicious, crispy BBQ chicken wings!

Frequently asked questions