Description
These Spicy Barbecue Wings feature crispy fried chicken wings tossed in a homemade barbecue sauce made with ketchup, Dijon mustard, Worcestershire sauce, garlic, lemon juice, and Louisiana hot sauce. The result is a delicious balance of smoky, tangy, sweet, and mildly spicy flavors that make these wings perfect for parties, cookouts, and game-day gatherings.
Flavor Profile
Tangy, smoky, sweet, savory, mildly spicy
Equipment Needed
Whisk
Deep fryer, wok, or heavy pot
Deep-fry thermometer
Tongs
Paper towel-lined tray
Measuring cups and spoons
Serving platter
Ingredients
Wings
½ pound chicken wings, separated
Vegetable oil, for frying
Barbecue Sauce
½ cup ketchup
½ cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana-style hot sauce
½ teaspoon chili powder
2 garlic cloves, minced
¼ cup fresh lemon juice
1 tablespoon brown sugar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
¼ teaspoon ground cumin
1 teaspoon black pepper
Instructions
Prepare the Barbecue Sauce
- In a large saucepan, combine:
- Ketchup
- Water
- Dijon mustard
- Salt
- Hot sauce
- Chili powder
- Garlic
- Lemon juice
- Brown sugar
- Oil
- Worcestershire sauce
- Cumin
- Black pepper
- Whisk until thoroughly combined.
- Bring the mixture to a gentle boil over medium heat.
- Reduce the heat to low.
- Simmer for 15 minutes, stirring occasionally.
Fry the Wings
- Heat vegetable oil to 375°F (190°C).
- Fry the wings in small batches.
- Cook for 10 to 15 minutes, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Transfer the wings to paper towels to drain.
Finish the Wings
- Place the cooked wings directly into the simmering barbecue sauce.
- Toss gently until thoroughly coated.
- Simmer for 1 to 2 minutes to allow the sauce to cling to the wings.
- Transfer to a serving platter.
- Serve hot.
Recipe Notes
Heat Adjustment Suggestions
Increase the Louisiana hot sauce for extra heat.
Add ¼ teaspoon cayenne pepper to the sauce.
Mix in diced jalapeños while simmering the sauce.
Make-Ahead Tips
The barbecue sauce can be prepared up to 1 week in advance and refrigerated.
Cooked wings can be reheated in sauce before serving.
Serving Suggestions
Serve with coleslaw, baked beans, corn on the cob, potato salad, or fries.
Pair with ranch dressing or blue cheese dip if desired.
Perfect for game-day parties, cookouts, tailgating, and family gatherings.
SPICY BARBECUE WINGS (Tangy Southern BBQ Wings)
Ingredients
Equipment
Method
- In a large saucepan, combine: Ketchup, Water,Dijon mustard, Salt, Hot sauce, Chili powder, Garlic, Lemon juice, Brown sugar, Oil, Worcestershire sauce, Cumin, and Black pepper
- Whisk until thoroughly combined.
- Bring the mixture to a gentle boil over medium heat.
- Reduce the heat to low.
- Simmer for 15 minutes, stirring occasionally.
- Heat vegetable oil to 375°F (190°C).
- Fry the wings in small batches.
- Cook for 10 to 15 minutes, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Transfer the wings to paper towels to drain.
- Place the cooked wings directly into the simmering barbecue sauce.
- Toss gently until thoroughly coated.
- Simmer for 1 to 2 minutes to allow the sauce to cling to the wings.
- Transfer to a serving platter.
- Serve hot.
Nutrition
Notes
Add ¼ teaspoon cayenne pepper to the sauce.
Mix in diced jalapeños while simmering the sauce. Make-Ahead Tips The barbecue sauce can be prepared up to 1 week in advance and refrigerated.
Cooked wings can be reheated in sauce before serving. Serving Suggestions Serve with coleslaw, baked beans, corn on the cob, potato salad, or fries.
Pair with ranch dressing or blue cheese dip if desired.
Perfect for game-day parties, cookouts, tailgating, and family gatherings.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by Southern-style barbecue wings that combine tangy tomato-based sauces with traditional Buffalo-style heat.
Source: All Recipes
Nutrition Information
Estimated per serving (based on 2 appetizer servings)
Calories: 295
Protein: 18 g
Carbohydrates: 12 g
Fat: 18 g
Saturated Fat: 3 g
Cholesterol: 70 mg
Sodium: 780 mg
Fiber: 0 g
Sugar: 9 g
Prep Time: 10 minutes
Marinate Time: None
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 to 3 servings
Difficulty: Easy
