Wings, wings, and more wings! I’m on a chicken wing kick and I have no one to blame but Costco! Who knew that fresh chicken could be so well priced and in such large quantities? Well, maybe everyone knows that, and I guess I did too, but I never really took advantage of it… until now! That is why, Dear Reader, I am back with another chicken wing recipe which will no doubt knock your socks off! This big, bold barbeque wing will keep you coming back for more. Dieters beware! 😉
As you know, I love, love, love an easy recipe with very few ingredients, but in order for me to enjoy it, it’s got to pack a lot of flavourful punch. This recipe is somewhere in the middle. The flavour is through the roof, the cooking process is easy, but the ingredients are a little numerous. The good news though, is that you will have most of these ingredients already!
I’m using what I should start calling the Byron method for these wings. Once again, as with 99% of my chicken recipes, I am shallow frying first and then finishing off the cooking time by baking in a sauce. Frying speeds up the cooking process, but my favourite part of frying chicken first is that it crisps up the skin and locks in that moist chicken flavour that we all love – no dry, overcooked chicken here!
I usually make the recipes that I post to my blog on Saturdays. Week days are pretty much out, because I work and even though I could cook after work, the desire to set up a photography session is not in the cards. I just don’t have the energy for that. So, since John.e and I have what we call TV-Free Tuesday, I tend to edit Saturday’s photos and write up the recipes on Tuesday evening. I do some on Wednesday’s too, because on Wednesday’s, we have a limit of one hour of television and then we both get to work on our individual hobbies. (Mine is usually blogging or crocheting, and his is usually something crafty involving wood, wire, or a sketch book.) So, here it is, Tuesday night, and I’m looking at these photos and craving these wings all over again.
I’ll just get to the recipe now before I break out that oversized package of wings from Costco sitting in our fridge. 🙂
- 16 chicken wing pieces, tips removed and discarded
- Vegetable oil for frying
- 1 cup all-purpose flour
- 2 teaspoons paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup brown sugar
- ¼ cup water
- ¼ cup molasses
- 2 tablespoons tomato paste
- 2 tablespoons white vinegar
- 1 tablespoon dried onion flakes
- 1 tablespoon yellow prepared mustard
- 4-5 dashes hot sauce
- Parsley for garnish
- Preheat oven to 350 degrees.
- Prepare a baking sheet by lining it with parchment paper. Set aside.
- Heat enough vegetable oil in a skillet to cover the wings. I used a 12" cast iron skillet filled half way up with vegetable oil. Be sure to heat the oil to optimum chicken-frying temperature. Using a cooking thermometer, try to keep the oil between 350-375 degrees.
- Meanwhile, in a large bowl, whisk together the flour, paprika, salt and pepper. Toss the chicken pieces into the flour mixture and coat each piece evenly.
- Once the oil is ready, fry each wing for 4-5 minutes per side. Just until they are golden brown and crispy. You will need to fry the wings in batches. Do not overcrowd the frying pan.
- While the wings are frying, fetch a large mixing bowl and combine all other ingredients. Use a whisk to fully incorporate the ingredients together.
- Remove the fried wings from the oil and place on the parchment lined baking sheet. Bake for 10 minutes.
- Remove from oven, toss the wings in the sauce mixture. Using tongs, place each wing on the parchment lined baking sheet.
- Bake the wings for 10 minutes. Remove from oven, turn each wing over, and bake once again for an additional 10 minutes.
- Garnish with parsley and serve immediately!