The batter's dry and wet ingredients can be assembled but not mixed together ahead of time. Whisk the wet and dry ingredients right before you¿re ready to fry the chicken, otherwise the batter may thicken too much. Cook the chicken in batches, cooking the drumsticks and thighs together as one batch and the wings as a separate batch. Loosen the BBQ sauce with a little water if you want to drizzle the sauce or glaze the chicken.
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