¾ cup Sweet & Smoky BBQ Sauce, plus more for dipping
Directions
For the BBQ sauce
Combine all of the ingredients in a medium saucepan over medium heat.
Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
Remove the sauce from the heat and allow it to cool completely. The sauce will thicken as it cools. Store in an airtight glass container in the fridge for up to 2 weeks.
For the BBQ chicken wings (prep time ~35 minutes)
Pat the chicken wings dry with paper towels then transfer to a large mixing bowl. Add the baking powder, cornstarch, salt, and pepper and mix until the wings are lightly and evenly coated.
In a large heavy-bottom pot, pour in about 1½ inches of corn oil. Attach a candy thermometer so it’s in the oil, but not touching the bottom of the pot. Heat over medium-high heat to 375°F (190°C). While the oil is heating, set a wire rack on top of a baking sheet and set aside (alternatively, you can use a plate lined with a paper towel).
Working with 4 to 5 wings at a time to maintain the oil temperature, add the wings to the hot oil and fry for 6–8 minutes, or until golden and crispy and the chicken’s internal temperature reaches 165°F (75°C) on an instant-read thermometer.
Carefully remove the wings from the oil and place them on the wire rack. Repeat the frying process with the remaining wings.
Bring the oil temperature back up to 375°F (190°C). Once hot enough, place the fried wings back into the oil for an additional 2 minutes until golden brown.
Remove from the oil and set on the wire rack to drain again. (Frying the wings twice ensures they’re extra crispy!)
Transfer the cooked wings to a large bowl and add the BBQ sauce. Toss until coated on all sides then serve with ranch, celery, and extra BBQ sauce.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
¾ cup Sweet & Smoky BBQ Sauce, plus more for dipping
Directions
Combine all of the ingredients in a medium saucepan over medium heat.
Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
Remove the sauce from the heat and allow it to cool completely. The sauce will thicken as it cools. Store in an airtight glass container in the fridge for up to 2 weeks.
Pat the chicken wings dry with paper towels then transfer to a large mixing bowl. Add the baking powder, cornstarch, salt, and pepper and mix until the wings are lightly and evenly coated.
In a large heavy-bottom pot, pour in about 1½ inches of corn oil. Attach a candy thermometer so it’s in the oil, but not touching the bottom of the pot. Heat over medium-high heat to 375°F (190°C). While the oil is heating, set a wire rack on top of a baking sheet and set aside (alternatively, you can use a plate lined with a paper towel).
Working with 4 to 5 wings at a time to maintain the oil temperature, add the wings to the hot oil and fry for 6–8 minutes, or until golden and crispy and the chicken’s internal temperature reaches 165°F (75°C) on an instant-read thermometer.
Carefully remove the wings from the oil and place them on the wire rack. Repeat the frying process with the remaining wings.
Bring the oil temperature back up to 375°F (190°C). Once hot enough, place the fried wings back into the oil for an additional 2 minutes until golden brown.
Remove from the oil and set on the wire rack to drain again. (Frying the wings twice ensures they’re extra crispy!)
Transfer the cooked wings to a large bowl and add the BBQ sauce. Toss until coated on all sides then serve with ranch, celery, and extra BBQ sauce.
Print Recipe
Pin Recipe
MikeBakesNYC