Bompa Jacks Chicken Wings

Bompa Jacks • September 16, 2025

Hello! Bompa Jack here,


If you’ve ever bitten into a crispy chicken wing and thought it couldn’t get any better, then you're going to love this. It's a super-easy, super-fast way to elevate your chicken wings like you've never experienced before. (And it's been wowing judges on the food sport circuit for years). Add the Bompa Jacks Chicken Wings to your Sunday football rotation.


And I'll see you around the grill!!

Ingredients

1-2 Servings

  • Batter and dredge
  • 2 cups of all-purpose flour
  • 2 cups cornstarch 
  • 1 tablespoon baking powder
  • 1/2 cup of vodka or water
  • 1 cup of water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon of cayenne powder
  • Pinch of salt (as desired)
  • 2-4 lbs. chicken wings sectioned
  • Fry oil
  • Bompa Jacks (BBQ sauce) desired flavor, not so spicy, spicy, or my favorite “Bring on the Heat"
  • Butter

Cooking Instructions

1 Hour

If you can, prepare the chicken the night before. Separate the flats from the drumettes by locating the joint that connects them and cutting through it, if possible, so you don’t have to do it manually. Then arrange them on a sheet tray, season with salt, and let them sit in the fridge, uncovered, overnight to allow the skin to dry out and to allow the salt to penetrate the meat, seasoning it throughout while also tenderizing it.


The next day, get a heavy-bottomed pot on the stove and fill it up halfway with your preferred frying oil. Slowly heat it until it reaches around 325°F to 350°F. While that comes to temperature, prepare the dredge.


In a bowl, combine the flour, potato starch, baking powder, garlic powder, onion powder, paprika, black pepper, Italian seasoning, cayenne, and salt, and mix well. Transfer all but about 1 cup of the flour dredge to a larger container.


Add water to the remaining cup of dredge to create a slurry, and then combine the chicken until it is evenly coated.


Then transfer them to the flour dredge and toss them until they are completely coated in flour. If you see any wet spots, coat them, and then let them sit to hydrate the flour and dry a bit. If you notice any bald spots or wet spots, ensure they are coated in flour. Let them sit for about 15-30 minutes before frying.


Fry at 330 for 5-7 min. Let's sit for 20 minutes. Then flash fry at 370.


Toss with Bompa Jack's sauce of choice, serve with carrots and celery.

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