Dallas BBQ Sticky Wings with their irresistible tangy flavor are the ultimate summer food!
This recipe is made famous by the Dallas BBQ chain of restaurants in NYC. They’re famous for serving southern fare like fried chicken tenders, ribs, and of course wings.
The secret to this recipe is the homemade bbq sauce. It combines tangy tomato and vinegar with sweet brown sugar. I even used a little bit of paprika to give the fried chicken a hint of southern smokiness.
These BBQ wings make the perfect party appetizer or a side for a summer picnic. They’re also classic fare for football night or a tailgate. Wherever you serve these barbecue sticky wings, just make sure you bring napkins!
Tips and Tricks for Making The Best Tasting Dallas Chicken Wings Recipe
- Keep the frying oil temperature between 325°F-375°F. At this temperature, your chicken wings will get a crispy texture, without the risk of burning. Use a deep-frying thermometer to check the temperature of your oil.
- Use oil with a high smoke point. High smoke point oils are best for deep frying because they won’t break down when they get hot. High smoke point oils include sunflower, canola, vegetable, and peanut oil.
- Don’t overcrowd the deep fryer basket. If you put too many chicken wings in at once, the oil may overflow. Also, the cold meat will bring down the temperature of the oil and lead to unevenly cooked chicken.
- Use tongs or a slotted spoon if you’re deep-frying the chicken in a skillet. I find that these utensils help the oil drain so that your wings don’t become soggy. Less excess oil means crispier chicken wings!
Dallas BBQ Sticky Wings
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
- Yield24 chicken wings
For the chicken:
For the BBQ sauce:
- Make the Flour Coating
In a large bowl, whisk together the corn flour, paprika, salt, and pepper.
- Mix In the Chicken Wings
Toss the raw chicken wings in the flour mixture. Ensure the outside of all the wings are evenly coated.
- Deep Fry the Chicken Wings
Heat your deep fryer cooking oil to 375°F. Add 2-3 wings to the deep fryer basket. Cook for about 3-4 minutes, or until the chicken isn’t pink.
Only cook a few wings at a time, to prevent the basket from overcrowding.
- Drain the Excess Oil
Transfer the cooked wings to a paper towel. Allow the excess oil to drain off.
- Make the Barbecue Sauce
Add the brown sugar, Worcestershire sauce, tomato sauce, soy sauce, and vinegar to a saucepan. Heat over medium-low until the sugar dissolves and the ingredients cook together.
Let the sauce simmer over the heat for about 10 minutes.
- Toss the Chicken Wings in the Sauce
Place all the chicken wings in a large bowl. Pour the barbecue sauce over top. Toss the chicken wings until fully coated in the sweet and sticky glaze.
Add sliced green onion or toasted sesame seeds for a garnish if you like. Serve with plenty of napkins!
How to Serve Dallas BBQ Sticky Chicken Wings
In traditional southern style, serve your BBQ sticky wings with a hearty portion of potato salad. Texas-style potato salad is usually mustard-based and includes pickled red onions. The tanginess of this version pairs perfectly with the tangy sweet wings!
Or, you can make whatever your favorite potato salad recipe is. My preference is classic mayonnaise potato salad with chunks of pickles and egg!
No Texas BBQ is complete unless collard greens are on the table! Even the pickiest eaters can’t turn their nose up at collard greens. This thick leafy green vegetable transforms when prepared the southern way.
Collard greens are simmered in a flavorful seasoning of vinegar, chicken broth, and onions. This helps make them soft and infuses the greens with intense flavor. If you don’t like salad, try getting your vegetables with a side of collard greens instead!
There’s no better contrast to sticky chicken wings than a fresh crunchy KFC coleslaw. Forget the store-bought stuff, the best coleslaw can be made for a fraction of the price at home.
All you have to do is shred green and red cabbage into thin slices. Add some grated carrot and red onion if you like. The sauce can be made with mayonnaise, vinegar, and a sprinkle of sugar for sweetness!
I find coleslaw tastes better after it has time to marinate. So, make yours ahead and let it sit in the refrigerator overnight before serving.
This homemade side dish is way better than the canned cream corn you might be used to! Another southern classic, this recipe is made using fresh corn from the cob. Simply cut off the kernels and simmer them with cream, salt, and pepper.
You can add some flour to thicken up the sauce, and bacon grease for some extra flavor. This simple side is a surprising yet delicious compliment to a traditional Dallas wings recipe.You May like:Buffalo Wild Wings Mac and Cheese Recipe
Storing, Freezing, and Reheating Dallas BBQ Sticky Wings
The USDA recommends storing chicken covered with sauce in the refrigerator for 3-4 days maximum. 1) If you want to store these chicken wings in the freezer, they will stay good for a maximum of 6 months. Just make sure you use an airtight food-safe container.
To reheat, place the wings on a baking sheet and bake at 350°F until the internal temperature reaches 165°F. You can also reheat them in the microwave for 2-4 minutes.
Either way you reheat these chicken wings, the sauce tends to try out. If you can, freeze or refrigerate some of the sauce separately. Then, when you reheat the chicken, you can add more!
- 27.7g Fat
- 30.5g Carbs