800 g chicken wings, split
1/2 tsp salt
1/2 tsp black pepper
Canola oil, for deep-frying
2 tbsp unsalted butter
4 cloves garlic, finely minced
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6 tbsp Lillie’s Q Bourbon Barrel Smoky BBQ Sauce
2 green onions, finely chopped
Poultry
4
Pat wings dry with paper towels. Season with salt and black pepper; toss to coat.
Heat canola oil in a deep, heavy pot to 350°F (175°C).
Fry wings in batches for about 10–12 minutes until golden and crispy. Check that the thickest part reaches at least 165°F (74°C).
Transfer the cooked wings to a wire rack to drain excess oil.
In a separate pan, melt butter over medium-low heat. Add minced garlic and cook for 30–45 seconds until fragrant.
Pour in 6 tbsp Lillie’s Q Bourbon Barrel Smoky BBQ Sauce. Stir and warm gently for about 1 minute until glossy.
Put crispy wings in a large bowl. Pour over the warm glaze, toss to coat, then plate and finish with chopped green onions.
Glaze the wings after frying, not in the hot oil. This keeps the skin crisp and prevents the BBQ sauce from burning.
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