Sticky Sorrel BBQ Wings

10.7.18 | Recipe by Renz

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.

Sorrel Wings

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.

Wings frying in oil

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

Sorrel BBQ Sauce

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.

Wings in Sorrel Sauce

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 chicken recipes:

Curry chicken
Sticky jerk bbq