How to Cook Chicken Wings in Barbecue Sauce

Chicken wings in barbecue sauce are crispy, golden-fried wings tossed in a rich, sweet, and tangy homemade sauce with a hint of spice.

Prep Time10

Cook Time20

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken wings in barbecue sauce, fried chicken wings, wings in bbq sauce

Servings: 4 Servings

Calories: 234kcal

Author: Manny

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.