Crispy + Sweet + Spicy BBQ Chicken Wings

December 24, 2013

I have to warn you guys again with this recipe. You WILL be addicted to these wings and will crave them for every single possible occasion where you would want to make wings.  Football Sunday, New Year's Eve, birthday parties, girl's night, game night, etc. Or even just as a weeknight dinner superstar... which is how we usually enjoy them.  I cannot take the credit for these, this one is all Cory.  He created this recipe one weekend a few years ago and we have been hooked ever since.  The kids now request these way too much and he obliges.. way too much. LOL!
These things are dangerous.  I could eat an embarrassing amount of these babies.  They are the perfect combination of sweet and spicy. And they have nice and sticky coating, with so much flavor! My mouth is literally watering typing this. LOL.
Please note that the measurements below are as close as I could try and figure out.  He measured nothing and was moving so fast! But I think this is pretty accurate.  Ok, enough rambling and on to the recipe.
1 Bag of Frozen Chicken "Wing Dings" or "Party Wings", Thawed
1.5 Pint Peanut Oil {or whatever oil you use for frying}
1 Tablespoon Red Pepper Flakes
1 Tablespoon Paprika
1 Tablespoon Lawry's Seasoning Salt
1 Tablespoon Black Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon West African Chili Powder {or cayenne}
1 Cup Self-Rising Flour
1 Jar of Your Favorite BBQ Sauce
2 Tablespoons Brown Sugar
2 Tablespoons Hot Sauce
Start by preheating your oven to 400 degrees.

{Heat your oil over medium heat in a large pot or deep fryer to 350 degrees.}

{Start with your thawed chicken wings.  Cory thaws his wings in cold salt-water in the fridge {he uses a few tablespoons of sea salt to about 8-10 cups of water}. This step is completely optional. Your usual method of thawing will be just fine.}

{Once the wings are thawed, dry them really well and add them to a large bowl.  If you choose to thaw them in salt water, be sure to rinse them really well, then dry.}

{In the bowl, season the chicken with your spices {except for the red pepper flakes}.  Let the seasoned chicken marinate in the fridge for at LEAST an hour.  You could skip the marinating and they will come out just as good, but this step will give you well flavored and really seasoned wings.}

{Sprinkle the flour on your marinated and seasoned wings. The key to the recipe is using self-rising flour.  It gives the wings a thick, crunchy and almost puffy exterior.}

{Toss and coat the wings in the flour.}

{Fry the wings in your hot oil {in batches, if needed} until golden brown.}

{Be sure to cover the pot while they fry.}

{While the chicken cooks, get started on your BBQ sauce.  To a small saucepot, add a bottle of your favorite BBQ sauce.  We use Sweet Baby Ray's.}

{To the BBQ sauce, add in the brown sugar...}

{The red pepper flakes...}

{And the hot sauce.  Let this simmer over a really low flame until the chicken is done.}


{When the chicken wings are golden brown, drain them on paper towel and keep them warm on the stove while you continue to fry, if you had to cook them in batches.}

{Your sauce will have thickened a bit...remove from the heat.}

{Add your fried wings to a large bowl. YUM! they are perfect at this very moment and can be enjoyed without saucing them, if you'd like.  Or you could coat them with a hot-wing sauce, made by simmering butter and hot sauce in a pot before pouring over the fried wings.  Gosh! Again, my mouth is watering. LOL! :)}

{Pour the BBQ sauce over the fried wings.}



{& toss! Coat the wings really well in the sauce. Be sure that every wing gets an even coating.}

{Place in one layer on a baking sheet.}

{Bake in a 400 degree oven for 5-7 minutes or until the sauce gets nice and sticky on the wings. Doesn't take long at all!}

{Serve them up and enjoy!}
You could serve with blue cheese dressing, if you'd like but we eat'em as is!  They are INSANELY good. I hope you give these a try, you will love them!
xoxo, thanks for reading! ♥

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