This is a very simple and delicious chicken wings recipe! You only need simple and basic ingredients to cook this chicken wings in barbecue sauce. You don’t need to buy ready made barbecue sauce because there is also a recipe below on how to make the home made barbecue sauce. About cooking the chicken wings, there are options like frying in hot oil or using an air fryer. Since the chicken is coated in cornstarch, I’m not sure if it will do well in an air fryer. I think frying it in hot oil is preferable. If you want to see the cooking in action, you might also want to watch the youtube video.
Chicken Wings in Barbecue Sauce: A Nostalgic Sunday Treat
Growing up in Quezon, Sunday afternoons were always a little extra special. My uncle Bert, the family’s unofficial grill master, would set up his small charcoal grill in our backyard, and the whole family would gather around for a feast. One of his best dishes—and probably my favorite—was his chicken wings in barbecue sauce. The smell of the wings frying and the sweet, slightly tangy sauce simmering on the stove would make my mouth water. To this day, I can’t cook this dish without thinking of those lazy, happy weekends.
A Simple Yet Flavorful Dish
The great thing about chicken wings in barbecue sauce is that you don’t need a lot of fancy ingredients. The sauce itself is homemade, which makes it even more special. Plus, you can skip the store-bought stuff and enjoy a sauce that’s richer and more personalized. Uncle Bert always insisted that the secret to a good sauce was using calamansi juice for a hint of Filipino tang and 7-Up to balance the sweetness.
One important tip I learned from my uncle is to marinate the chicken wings well. Letting the chicken soak up the calamansi juice, soy sauce, and patis makes all the difference. It not only flavors the meat but also helps keep it moist and tender. If you’re in a rush, 30 minutes will do, but an hour is ideal for deeper flavor.
The Best Way to Cook Chicken Wings
There’s always a debate in our family about how to cook chicken wings. Uncle Bert preferred frying the wings because, as he put it, ‘Nothing beats that crispy golden skin.’ He had a point—frying gives the wings a satisfying crunch that pairs perfectly with the sticky barbecue sauce. Some of my cousins tried using an air fryer once, but the cornstarch coating didn’t hold up quite as well. In the end, deep-frying won the family vote.
The technique of shaking the chicken wings in cornstarch inside a plastic bag might seem a little old-school, but it works like a charm. It evenly coats the chicken and avoids clumping. Plus, it reminds me of when my cousin Maribel and I would sneak a few wings from the bag before frying, always getting caught by our grandmother.
The Secret to the Sauce
Making the barbecue sauce from scratch is surprisingly easy. Just sauté garlic and onions in melted butter, then add Worcestershire sauce, 7-Up, brown sugar, black pepper, bay leaves, and a bit of siling labuyo for heat. It’s a blend of sweet, savory, and spicy—exactly how barbecue sauce should be.
The addition of cornstarch slurry helps thicken the sauce, making it cling to the wings better. Uncle Bert used to say that a good sauce doesn’t just coat the chicken—it hugs it. Once the sauce reaches that perfect consistency, the fried wings go back into the pan to be tossed until they’re thoroughly coated. The result? A glossy, finger-licking masterpiece.
Food for Thought: The Origins of Barbecue Sauce
Did you know that barbecue sauce has roots in multiple cultures? While many think of it as purely American, variations exist worldwide. In the Philippines, we put our own twist by adding ingredients like calamansi and soy sauce, giving it a unique Southeast Asian flavor. The sweetness from 7-Up also adds a distinct touch, reminiscent of how Filipinos balance salty and sweet.
Serving Suggestions
Serve these chicken wings hot and fresh, garnished with chopped spring onions. At home, we’d pair them with a simple side of garlic rice or crispy fried potatoes. The wings are also great as pulutan, perfect for a casual inuman session with friends.
Whenever I make chicken wings in barbecue sauce, I think of those sunny Sundays with Uncle Bert, the grill master. Cooking this dish not only brings back those memories but also keeps his legacy alive. Try it out, and who knows? It might just become your family’s new favorite, too.
How to Cook Chicken Wings in Barbecue Sauce
Ingredients
- 3/4 kilo chicken wings
- 1/2 tsp. ground black pepper
- 3 pcs calamansi extract the juice
- 1 Tbsp. patis
- 1 cup cornstarch
For the sauce:
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. butter or margarine
- 3 cloves garlic minced
- 1 piece onion minced
- 1 to 2 Tbsp. brown sugar optional
- 1 cup 7-Up or Sprite softdrinks
- 1/2 tsp. ground black pepper
- 2 pcs bay leaves
- 1 pc siling labuyo chopped
- 2 tsp. cornstarch + 2 Tbsp. water
For garnishing:
- 1 small bunch spring onion chopped
Instructions
How to Cook Chicken Wings in Barbecue Sauce
- Cut the chicken into 2 pieces by cutting it between the joint of the wingettes and drumettes. Wash and put in the colander to drain excess water.
- Put the chicken wings in empty mixing bowl and season with salt, pepper, calamansi juice and patis. Mix until the chicken is coated with the seasoning and marinnate for 30 minutes to 1 hour.
- Prepare a plastic bag and put 2 to 3 pcs of chicken pieces on the bag. Put 1/2 cup of cornstarch in the plastic bag and shake until the chicken is well coasted.
- Heat cooking oil in a deep pan and fry the chicken pieces until golden brown. Set aside.
- In an empty pan or wok, melt 1 Tbsp. of butter and sauce garlic and onion until soft. Add Worcestershire sauce, 7-Up, brown sugar, black pepper, bay leaves and siling labuyo.
- Bring the mixture into a boil until the sauce is slightly reduced. Add cornstarch slurry and stir until the sauce is thick.
- Add the fried chicken wings and toss until well coated with the sauce. Serve hot and garnish with chopped spring onions.
Video
Notes
Cooking Tips:
Marinate for Maximum Flavor
To get the most flavor out of your chicken wings, marinate them for at least an hour. The combination of calamansi juice, soy sauce, and patis not only seasons the meat but also tenderizes it. If you’re short on time, even a quick 30-minute soak can make a difference.Coat Evenly for a Perfect Crisp
Shaking the wings with cornstarch in a plastic bag ensures an even coating, which helps achieve that crunchy texture. Make sure the chicken pieces are not too wet before coating to prevent clumping. This old-school trick guarantees a crispy, golden finish after frying.Let the Sauce Thicken
For the barbecue sauce to cling well to the wings, it needs to be thick and glossy. Allow the sauce to reduce properly, then add a cornstarch slurry to reach the desired consistency. A well-thickened sauce hugs the chicken, giving each bite a delicious, sticky coating.
