These are, hands down, my favorite way to eat wings. When I go to a restaurant that has 10 different wing flavors, my go-to is always a barbecue sauce. When I was little, I remember putting barbecue sauce on practically everything…even rice! I’m not quite that crazy now, but I still think it is absolutely perfect on a crispy fried chicken wing.
You can definitely use store-bought barbecue sauce for this recipe, but I love making it myself. This recipe for barbecue sauce is sweet and tangy with a hint of molasses flavor. And the recipe makes a lot of sauce, simply because I like having it ready to go in the fridge. So pour the extra sauce in an airtight container and store it in the fridge for future dinners. You can also halve the recipe, but my philosophy is- the more barbecue sauce, the better!
12 chicken wings (I like Perdue Wingettes)
1 ½ cups buttermilk
1 cup flour
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
½ tsp. black pepper
Canola oil, vegetable oil, or peanut oil
1 ¼ cups ketchup
1 ½ cups light brown sugar
3 tbsp. molasses
2 tbsp. apple cider vinegar
2 tbsp. Worcestershire sauce
½ tsp. ground mustard
½ tsp. onion powder
¼ tsp. salt
1/8 tsp. black pepper
1. Put your chicken wings in a resealable plastic bag and pour in the buttermilk. Let the chicken marinate in the fridge for a few hours.
2. Take the wings out of the bag and discard the buttermilk. In a bowl, mix together the flour, garlic powder, paprika, salt, and pepper. Coat the wings with the flour mixture, then place on a baking sheet. Let sit for 30 minutes.
3. Make the sauce: Combine all ingredients in a saucepan over medium heat and stir until it starts to boil. Then, reduce the heat to low and simmer for about 20 minutes.
4. In a large pot, pour the oil to about 1-inch deep and turn the stove top to medium heat . When the oil is hot (about 350 degrees), carefully add the wings, one at a time, being careful not to crowd the pot (you will probably need to cook the wings in 2 batches…I usually fry 6 at a time). Cook for about 3-4 minutes, then use tongs to turn the wings and continue to cook until all sides are browned and crisp, about another 3-4 minutes. If you are unsure if the wings are done, insert an instant-read thermometer into the meaty part of a wing- if it registers 165 degrees, it’s done. Place the cooked wings on a wire rack or a paper towel-lined plate. Repeat with the remaining wings.
5. Using tongs, dip the wings in the sauce and turn to coat. Transfer to a serving plate.