Sticky Sorrel BBQ Wings
A traditional wings recipe with an un traditional sauce. This tangy sauce made from sorrel (hibiscus blossoms) is the perfect grilling sauce for the summer.
It's been an exciting week with this sorrel BBQ sauce. Everyone wants to taste it. I have people coming to my house to get some to test on the grill. I think summer was the perfect time for me to finally get this recipe right.
I've been winging it these last few weeks. I got a load full of wings and wanted to try to make them all different ways with flavors that were a little less traditional.
Or more so, I wanted to try to use some recipes that incorporated Caribbean ingredients and condiments. Trying to bring a new twist to the traditional wings for summer time grilling idea.
So this first set is fried chicken wings. I can't believe I opted to fry these. Hot oil and I are not friends. More so I "fraid it like pussycat". But I decided to curb my fear and do this fried.
They can easily be grilled, or even baked instead. Or do you have an air fryer? Throw them in there too.
Are you a flats or drum person? Or you don't care, just give me chicken. I am both flats and drums kinda girl. I do hate tips on though. Ugh.
These wings are coated with my easy wings sauce recipe for my Sorrel BBQ Sauce. This is the tangy sauce of the season. There is no sweet and tangy, or hint of sweet in here. It's straight up just a tangy thing.
When I say sorrel, I am not talking about the leafy green sorrel, but the red hibiscus petals that people from the Caribbean and Africa call sorrel. You can learn more about it in the BBQ sauce post
I decided to make this recipe on a hot summer day. Actually, it was pouring the morning and I was already agitated because it looked like my plans were being foiled. I was getting very upset.
You have to understand that I am a planner. When I have meticulously worked out all the details and it doesn't go as it should (aka as I planned it), I'm in a funky mood. But by midday, the sun came out and "mission wings" was about to happen.
I went with frying for these because I feel like that is the first "how wings are done" method. And I wanted the sauce to really stand out. I felt like frying would be better than grilling with this recipe.
Yes I know, it's summer and it's hot. Really not that much people want to light their ovens. But trust me you want to (or you can grill). But I'm from the Caribbean, we are always in "summer" so it wasn't too much for me.
This is an easy recipe. If you are accustomed to frying chicken then you can run through this quickly. A simple flour, fry and sauce process.
I wanted the wings to be sticky. You know the "eat a wing then have to dig the sauce off your finger" kinda process. That's why I mentioned in the sauce making post to make sure it thickens and sticks to your spatula. That means also that the wings needed to be coated and fried to well done to make that sauce stick to the wings.
And you don't want the wings to sit in the sauce too long with the tossing. Cause it could get soggy if you happen to walk away to deal with your baby and forgot you were tossing wings.
This went down with all the sticky goodness.
And I had them warm too. The way I prefer wings, especially with sauce.
Licking fingers and smacking lips.
Check out some other Caribbean influenced recipes:
Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share, yum and/or pin this, especially if you enjoyed it.
Connect with Me Here: Facebook / Pinterest / Instagram / Twitter Google+
It's been an exciting week with this sorrel BBQ sauce. Everyone wants to taste it. I have people coming to my house to get some to test on the grill. I think summer was the perfect time for me to finally get this recipe right.
I've been winging it these last few weeks. I got a load full of wings and wanted to try to make them all different ways with flavors that were a little less traditional.
Or more so, I wanted to try to use some recipes that incorporated Caribbean ingredients and condiments. Trying to bring a new twist to the traditional wings for summer time grilling idea.
So this first set is fried chicken wings. I can't believe I opted to fry these. Hot oil and I are not friends. More so I "fraid it like pussycat". But I decided to curb my fear and do this fried.
They can easily be grilled, or even baked instead. Or do you have an air fryer? Throw them in there too.
Are you a flats or drum person? Or you don't care, just give me chicken. I am both flats and drums kinda girl. I do hate tips on though. Ugh.
These wings are coated with my easy wings sauce recipe for my Sorrel BBQ Sauce. This is the tangy sauce of the season. There is no sweet and tangy, or hint of sweet in here. It's straight up just a tangy thing.
When I say sorrel, I am not talking about the leafy green sorrel, but the red hibiscus petals that people from the Caribbean and Africa call sorrel. You can learn more about it in the BBQ sauce post
I decided to make this recipe on a hot summer day. Actually, it was pouring the morning and I was already agitated because it looked like my plans were being foiled. I was getting very upset.
You have to understand that I am a planner. When I have meticulously worked out all the details and it doesn't go as it should (aka as I planned it), I'm in a funky mood. But by midday, the sun came out and "mission wings" was about to happen.
I went with frying for these because I feel like that is the first "how wings are done" method. And I wanted the sauce to really stand out. I felt like frying would be better than grilling with this recipe.
Yes I know, it's summer and it's hot. Really not that much people want to light their ovens. But trust me you want to (or you can grill). But I'm from the Caribbean, we are always in "summer" so it wasn't too much for me.
This is an easy recipe. If you are accustomed to frying chicken then you can run through this quickly. A simple flour, fry and sauce process.
I wanted the wings to be sticky. You know the "eat a wing then have to dig the sauce off your finger" kinda process. That's why I mentioned in the sauce making post to make sure it thickens and sticks to your spatula. That means also that the wings needed to be coated and fried to well done to make that sauce stick to the wings.
And you don't want the wings to sit in the sauce too long with the tossing. Cause it could get soggy if you happen to walk away to deal with your baby and forgot you were tossing wings.
This went down with all the sticky goodness.
And I had them warm too. The way I prefer wings, especially with sauce.
Licking fingers and smacking lips.
Wings, Sorrel BBQ,
Wings, Grill
Caribbean, America
Sorrel BBQ Wings
A quick summertime wings recipe. The perfect crispy wing, tossed in a tangy sorrel (hibiscus blossoms) sauce.
prep time: 35 minscook time: 10 minstotal time: 45 mins
ingredients:
- 1 lb wings (separated and tips discarded)
- 1 1/2 cups flour
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- Oil for frying
- 1/2 cup Sorrel BBQ Sauce
- 2 tablespoons green seasoning
instructions
- Wash and clean wings
- Season with green seasoning (or salt and pepper to your liking). Let sit for 30 mins or more (can be overnight)
- When ready to fry, take chicken out and get to room temperature
- In a plate, add flour, paprika, salt, black pepper
- Add wings to flour and coat, shaking off any excess flour
- In a deep pot, heat oil to medium high (to test if ready, use a wooden spoon and make sure bubbles are being formed at a rapid pace)
- Fry wings to a golden brown
- Set to drain on napkin lined plate
- In a non reactive bowl, pour sorrel BBQ sauce
- Add wings to bowl and toss (add more sauce if desired)
- Serve
© HomeMadeZagat.com. These are all copyright protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
Created using The Recipes Generator
Check out some other Caribbean influenced recipes:
Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share, yum and/or pin this, especially if you enjoyed it.
Connect with Me Here: Facebook / Pinterest / Instagram / Twitter Google+
Sorrel (Hibiscus) BBQ Sauce
A tangy barbeque sauce made using dried sorrel leaves. Perfect for that summer time BBQ
It is summer time and the weather here in South Florida is heating up!!
I know grills are being dusted off, scraped down, washed down and dragged to the side of the house to be used every day. There is going to be a lot of burgers, hot dogs, and wings.
I know one thing we are going to be using in abundance is that barbecue sauce. Yesss. We gonna be slinging that bad boy on a lot of things.
We going to go with sweet, try some honey, use some plain ones. But today, I'm introducing you to a tangy beauty of a sorrel bbq sauce.
Mussels in Coconut Milk
A delicious, quick and easy dinner dish of steamed mussels in a creamy coconut milk sauce. A great dinner option perfectly paired with some pasta or toasty bread.
I ventured out of my comfort zone a bit.
I finally made my own mussels dish. I've always been wary of making my own mussels and scallops at home. I'm not sure why I have been apprehensive about it, but that fear is definitely over.
This was dribble worthy with a flavorful coconut milk gravy with just enough pepper to make me sniffle.
I ventured out of my comfort zone a bit.
I finally made my own mussels dish. I've always been wary of making my own mussels and scallops at home. I'm not sure why I have been apprehensive about it, but that fear is definitely over.
This was dribble worthy with a flavorful coconut milk gravy with just enough pepper to make me sniffle.
Pow - Steamed Meat Buns
Delicious bao buns, stuffed with seasoned meat and steamed to perfection
I was extremely excited when I opened up this month's Callaloo Box and saw that it was a Caribbean Chinese themed box. Yaaaaay
I have mentioned numerous times that Trinidad and Tobago is a multicultural country so as a result, we have a lot of different foods from these cultures that have been adapted to be "Trini".
Trinidad Currants Roll
A flaky pastry dough, ram filled with currants. The perfect afternoon snack.
I am so happy to finally be able to share this all-time favorite with you. Finally. This currants roll recipe has been a labor of love, or more so patience.
This is a flaky pastry crust that is ram packed with currants.
A roll of messy goodness!!
So let's discuss this flaky pastry making.
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This is an easy weeknight dinner dish with succulent shrimp served with a creamy, spicy sauce.
We are in February! Even though January took forever. And it's Black History Month (BHM) round these parts. And we are celebrating
You're getting a seafood lover's total delight today to start the month. This is an easy weeknight dinner dish with succulent shrimp and a spicy sauce with a mix of masala, turmeric, scotch bonnet and creamy coconut milk.
This is my contribution to this Black History Month and a virtual potluck with a couple of other amazing black food bloggers. .
We are in February! Even though January took forever. And it's Black History Month (BHM) round these parts. And we are celebrating
You're getting a seafood lover's total delight today to start the month. This is an easy weeknight dinner dish with succulent shrimp and a spicy sauce with a mix of masala, turmeric, scotch bonnet and creamy coconut milk.
This is my contribution to this Black History Month and a virtual potluck with a couple of other amazing black food bloggers. .
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