Not long ago I made some wonderful BBQ sauce made with Dr. Pepper. That got me thinking about how I could use Dr. Pepper with my favorite thing, chicken wings. And here they are, in all of their glory. Slightly sweet, slightly spicy, and oh-so-sticky good. The Dr. Pepper flavor isn’t real strong, but it’s there. The balance is perfect. These Dr Pepper hot wings are some mighty tasty wings.
Make sure you reduce the sauce when you make these Dr Pepper hot wings. The cornstarch is optional, depending on how thick you like your sauce, but for me it wasn’t so optional. I like the sauce to stick to my wings. I don’t like a lake of sauce in the bottom of my plate while my wings are dry as a bone.
Dr Pepper Hot Wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper to taste
For the sauce
- 1 12-ounce can Dr Pepper (not diet!)
- 1/4 cup Franks RedHot sauce
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- Place wings in a large resealable baggie or container.
- Add the oil, salt and pepper. Seal and toss to coat.
- Refrigerate for 4-8 hours.
- Toss wings with sauce before serving.
For the sauce (start cooking when you start the wings)
- Whisk together the Dr Pepper, hot sauce and brown sugar in a small saucepan over medium-high heat. Bring to a boil then reduce heat to a simmer and simmer, stirring often, for 30 minutes or until the sauce has reduced by half.
- Combine the cornstarch with 1 tablespoon water and slowly whisk into the sauce.
- Bring back to a simmer and stir for 2 minutes.
- Remove from heat and let cool slightly before saucing your wings.