Sticky Sorrel BBQ Wings
A bold, sticky twist on classic wings. These Sorrel BBQ Wings are fried and tossed in a tangy, finger-licking hibiscus sauce made from Caribbean sorrel (not the leafy green one; the red petals we all love). This is the wings recipe you didn’t know you needed.
Why You’ll Love These Wings
- Uses my homemade Sorrel BBQ Sauce
- Unique Caribbean flavor with bold tang
- Versatile cooking methods: fried, air-fried, grilled
- Great for summer cookouts or lazy Sundays
Using Sorrel in Wings?
When I say sorrel, I’m talking about the red hibiscus calyces that we use for drinks — not the leafy green stuff. This wing recipe uses sorrel BBQ sauce, which you can learn more about in my sauce recipe post here.
Sorrel gives a tangy, floral flavor that pairs ridiculously well with crispy fried wings. Think of it like your usual BBQ sauce… but Caribbeanized.
How to make sorrel wings
Ingredients
The Chicken:
- Chicken wings – separated, tips removed
- Green seasoning – for that island flavor
- Flour – your fry base
- Salt, black pepper, paprika – keep it simple but flavorful
For Frying:
- Vegetable oil – enough to deep-fry
For the Sauce:
- Sorrel BBQ Sauce – get the recipe here
- Extra for tossing if you’re a saucy kinda person
Instructions
1. Prep the chicken
Clean and season the wings with green seasoning. Let them marinate for 30 mins or overnight if you’re planning ahead.
2. Flour and fry
Mix the flour with paprika, salt, and pepper. Coat the wings, shake off excess, and fry in hot oil until golden and crispy.
3. Sauce it up
Add the fried wings to a large bowl with your thick, sticky sorrel BBQ sauce. Toss to coat evenly. Serve immediately.
Tip: Make sure your sauce is thick enough to cling. If it slides off your spatula, it’ll slide off your wings too.
Cooking variationss
- Air-Fryer: 380°F for 22–24 mins, flipping halfway. Toss in sauce once crisp.
- Oven-Baked: 400°F for 35–40 mins. Spray with oil, flip halfway.
- Grilled: Medium heat, ~6–8 mins per side. Brush on sauce after flipping.
Serving tips
- Serve warm for the ultimate sticky-wing experience
- Add a sprinkle of chopped chive or sesame seeds for flair
- Pair with roasted breadfruit, sweet potato fries, or coleslaw
Storage & Reheating
Got leftovers? Here’s how to keep those wings sticky and delicious:
- To Store:
Place cooled wings in an airtight container and refrigerate for up to 3 days. If possible, store the wings and sauce separately to avoid sogginess. - To Reheat:
- Air Fryer (Best): 375°F for 5–7 minutes. Toss in sauce again if needed.
- Oven: 375°F for 10–12 minutes, flipping halfway through.
- Microwave: Not recommended — the wings get soft and lose their crisp.
Tip: For extra sticky vibes, warm the sauce slightly and recoat the wings after reheating.
More sorrel recipes
Frequently Asked Questions
Yes, just make sure they’re fully thawed and patted dry before seasoning and frying.
You can fry the wings and refrigerate. When ready, reheat in the air-fryer or oven, then toss in warm sauce before serving.
Sorrel (in this context) is dried hibiscus petals used widely in Caribbean drinks and sauces.
Sticky Sorrel BBQ Wings
Ingredients
Method
- 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
