Be the party MVP with these awesome wings. They've got it all: sweetness, warm spices, a hint of citrus, and subtle heat. Twice frying provides a crispy skin that holds onto sauce better than baked or grilled wings.



Ingredients

  • Vegetable oil, for frying
  • 4 lbs. chicken wings, split into drumettes and wing flats*
  • 1 cup corn starch
  • 1 (12 oz.) bottle Sweet Jerk Barbecue Sauce

Notes

To split wings, cut at both joints in the wing. Discard wing tips or save them to simmer in homemade soups or chicken stock.

Directions

In a large pot, heat 2 to 3 inches of oil to 325 degrees. In batches, toss wing pieces in corn starch, shake off excess powder, and fry for about 6 min., or until wings just begin to brown. Set on a paper towel-lined plate or baking sheet topped with a cooling rack. Once all wings have been fried once, increase oil temperature to 375 degrees and fry wings again (in batches) until golden, about 4 to 5 more min. Meanwhile, pour sauce into a small pot over medium heat and cook until warm. Drain excess oil from wings, then toss in warm sauce to coat.

Serving Suggestions

Instead of the standard carrots-and-celery accouterments, serve with orange wedges and cilantro leaves.

Yields

10 servings

Thanks To

Savory Spice Test Kitchen

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"This is my second year using your turkey brine and rub (Tiny Town) in my smoker. Last year, even my daughter who doesn't like turkey went for second helpings!"
-Dwight G. of Battle Ground, WA

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