Making chicken wings at home can be faster than waiting for take out to arrive! With this recipe, you can use almost any kind of sauce you like on chicken wings.
I like to fry the wings first, then add sauce, let the sauce caramelize under the broiler, then add more sauce!
sticky barbecue chicken wings
- 2 1/2 lbs chicken wings
- salt and pepper
- 2 T cornstarch
- canola oil for frying
- 2 c barbecue sauce, like my sweet and tangy barbecue sauce
Cut chicken wings into drummetes, flaps, and tips. Start by cutting near the joint, then bend the bones to crack the joint, and then finish cutting through the joint. If the knife does not cut through the joint easily, just wiggle the knife until you find the right spot. You will be frying the drumettes and flaps. You won’t be cooking the flaps, but save them for later! Keep them in plastic freezer bags in the freezer for making future chicken broth or stock.
Season the chicken with salt and pepper. Place the chicken in a large bowl and sprinkle corn starch on top. With clean hands, toss the chicken in the corn starch until all the pieces are evenly coated.
Heat canola oil in a skillet over medium high. While oil is heating up, place a wire rack on top of a baking sheet for the wings to drain.
Place the chicken in the oil to fry. You will need to fry the wings in batches so that they do not crowd in the pan. Fry the chicken on both sides until golden, (about 3 minutes each side.) Place chicken on wire rack to drain.
Turn oven on broil. Line a baking sheet with aluminum foil.
In a large bowl, toss chicken wings in barbecue sauce. Spread the wings on the baking sheet, ensuring they are not touching each other. Save the bowl with barbecue sauce for later.
Place baking sheet under the broiler and bake until the sauce on chicken wings caramelizes, (about 5 minutes). Remove the baking sheet from the oven, turn the chicken wings, and bake the chicken wings under the broiler again for about 5 minutes, or until they caramelize on the other side.
Take the wings out of the oven and return them to the large bowl with barbecue sauce. The chicken was cooked earlier when we placed them in the sauce, so it is okay to use it again. Toss the wings in the sauce again. Serve immediately.