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.


  • 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


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


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.


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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