Bestest BBQ Wings

With Chef’s Bestest BBQ Sauce, these delicious wings are elevated to a whole new level.

Wildest Wings Range guarantees these will taste better or as good as restaurant-made wings. I love making wings and this is easily one of my all-time favourites. Having friends over? Or Wing Night for the family? Try Bestest BBQ Wings.

They are messy so have a Napkin ready!

Made with my Bestest BBQ sauce for the Recipe. Click here for the recipe:

https://baowulf.wixsite.com/chefsblog/post/chefs-best-bbq-sauce

Recipe

Makes 28 Wing Bits

Ingredients

14 Chicken Wings about 1500 grams

1 Teaspoon Salt

2 Teaspoons Cracked Pepper

150 Grams Rice Flour

150-250ml of Chefs Bestest BBQ Sauce

Directions

Here's how to cut the joints. Feel the middle on the joint, with your knife holding the wing open and tip facing up. Then, cut on an angle.

To cut the two wing bits, have them both facing up. You then place your knife on an angle between the joints and it should slice between them instead of into the bone.

You can see how I cut them on an angle. It takes practice, but once you get the hang of it, it’s fairly simple.

14 full wings, not including the tips. This adds up to 28 wing bits, which should feed between 2-5 people. Also, save the tips and freeze them for a hearty stock.

Heat the BBQ sauce in a pan in advance. Turn on a low heat since you only need to warm it.

Add rice flour, salt and pepper in a bowl. Mix evenly until fully incorporated.

Add 7 wing bits and coat them in the flour mixture. You can add more or less depending on how big your deep fryer or pan is.

Make sure they are all coated with your flour mixture.

Shake the excess rice flour mix off and put the wing bits into your fryer basket. You can use a deep pan to fry them on the stove if you don't own a deep fryer.

Make sure all your chicken is under the oil.

After a few minutes, your chicken should start looking brown. It's ok if it's not cooked fully yet as you will still cook it fully later.

Set them aside in a bowl and redo the steps with another 7 wing bits.

Let the wing bits drain for a minute, then add the bits you set aside and cook for a few more minutes.

To check if they are cooked, grab a drumstick and cut it down along the bone into the meaty part. The juice should be clear and the blood fully cooked. If not fully cooked, put all of them back in the oil and check with another one after a few minutes.

Once cooked, let them drain for a minute. The wings can be kept for a while.

Add half of the wings in a bowl. If you cooked all 14 wings, add all of the BBQ sauce. Otherwise, reduce the amount of sauce depending on how much you made.

Toss to coat all the wings. If there's not enough sauce, add more and toss again. Repeat for the rest of the wings. I do two batches, but you can do more or less depending on the size of the bowl.

Serve and enjoy. Remember your napkin!