Homemade BBQ Chicken Wings

Crispy deep-fried chicken wings glazed in a quick homemade barbecue sauce, made with exact weights and measures. Includes a potato-starch frying trick that keeps the oil clean.

smart_display Published 2026-06-18 download Extracted 2026-06-20

20m Prep

25m Cook

45m Total

2 Servings

chicken wings barbecue fried peruvian appetizer chifa

Ingredients

For the BBQ Sauce

40 g onion (diced small)
4 cloves garlic (chopped)
22 g vegetable oil
50 g brown sugar
a pinch black pepper
110 g ketchup
7 g mustard
50 g apple (with skin on)
3 g salt
130 ml dark cola soda
15 ml light soy sauce (use 5 ml if dark soy sauce)
30 ml vinegar (2 tablespoons)
2 drops liquid smoke (optional, for smoky flavor) optional

For the Wings

855 g chicken wings (washed, separated into wingettes and drumettes (tips reserved))
7 g salt
a pinch white pepper
for dredging potato starch (for coating before frying)
for deep frying vegetable oil (heated to 160C)

To Serve

for garnish sesame seeds (toasted)
for garnish green onion (julienned, curled in cold water)
for serving french fries optional

Steps

For the BBQ Sauce

1

In a cold pan, add the diced onion, chopped garlic and 22 g vegetable oil. Sweat over low heat. Add 50 g brown sugar and a small pinch of black pepper, stirring to combine.

~5 min
2

Add 110 g ketchup and let it fry briefly. Stir in 7 g mustard, 50 g apple (with skin), 3 g salt and 130 ml dark cola soda. Then add 15 ml light soy sauce (or 5 ml if dark), 30 ml vinegar and, if available, 2 drops of liquid smoke. Bring to a boil and let it reduce and thicken.

Tip: BBQ sauce is sweet-dominant but must still carry its touch of salt. No cornstarch is needed to thicken.

~12 min
3

Strain the reduced sauce to remove the apple, garlic and onion solids; return the smooth sauce to a boil and adjust seasoning. Set aside.

~2 min

For the Wings

1

Dice the onion into small cubes and chop the garlic; reserve both. Wash the chicken wings well and cut each into wingettes and drumettes, reserving the tips for a stock or other use.

~8 min
2

Weigh the cut chicken (about 855 g) and season with 7 g salt and a small pinch of white pepper. Mix well so the salt is evenly absorbed, then let rest while you make the sauce.

Tip: Weighing the meat lets you salt it precisely.

~3 min
3

Heat plenty of oil for deep frying to at least 160C. Dredge the seasoned wings in potato starch (the 'truco del almendruco') so the oil stays clean. Fry in two batches — thinner wingettes separate from thicker drumettes — keeping the oil around 150C and never above. Fry about 8 minutes, moving the pieces, until myoglobin runs clear and solidifies, indicating the chicken is fully cooked.

Tip: Deep frying with enough oil forms a crust that stops the chicken from absorbing oil. Always cook chicken a bit more than usual since it can carry salmonella.

~8 min

To Serve

1

Toast a little sesame in a dry pan until it jumps. Add the fried wings to the warm BBQ sauce and toss to glaze. Plate a mixed portion (e.g. three drumettes and four wingettes) with french fries, then spoon over more sauce and finish with toasted sesame and curled julienned green onion.

~3 min

Nutrition (per serving)

620

Calories

34g

Protein

38g

Carbs

36g

Fat

Fiber

Cultural Context

This recipe comes from a Peruvian cooking channel that teaches restaurant-grade techniques with exact pesos y medidas (weights and measures). While barbecue wings are an American classic, this home/business version reflects a Peruvian kitchen sensibility: precise gram-by-gram seasoning, the use of sillao (soy sauce) which is staple in Peruvian Chifa cooking, and finishing with toasted sesame and julienned cebollita china (green onion). The 'truco del almendruco' of dredging in potato starch (chuño inglés) before deep-frying is a professional trick to keep frying oil clean.