I’ve always been a fan of Carolina BBQ sauces. And although there are lots of variations from region-to-region, they all have vinegar in common. These Carolina wings packed that great vinegar punch, and then some. I found myself not able to get enough of the sauce on these wings. I’m quite sure I’ll end up using this exact recipe on more than wings.
These Carolina wings are a bit spicy, but they have the right amount of spiciness in my opinion. I like a little kick in just about everything I eat, but that doesn’t mean I need to be in pain and not able to taste my meal. The balance between the heat and sweetness is necessary, and the sauce on these wings has achieved that balance spot-on. It’s fantastic stuff.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
- 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
- 1/4 cup vegetable oil
- 1 tablespoons Kosher salt
- 1 tablespoons freshly ground black pepper
- 1/4 cup ketchup
- 1/2 cup red wine vinegar
- 1/4 teaspoon dried red pepper flakes
- 1 tablespoon adobo sauce (or substituted 2 teaspoons dried chipotle powder)
- 1 teaspoon dry mustard
- 2 teaspoons granulated garlic
- 1 teaspoon sugar
- Place wings into a large resealable bag.
- Add the oil.
- Add the salt and pepper. Seal the bag, and toss gently to coat.
- Refrigerate for 1-3 hours before cooking.
- Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
- While the wings are cooking, make the sauce by whisking together all ingredients.
- Serve wings tossed in the sauce.