Dr Pepper chicken wings

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My favorite part of football season is eating piles and piles of wings. I like watching the game, and of course, I'm all about great plays (except if it's against my team). But the wings are really what gets me going every Sunday. I like to switch it up, sometimes serving spicy wings and other times going for Thai-inspired flavors. This week, I made the recipe below and it might be my new favorite chicken wing recipe!
The wings get this incredible charred flavor from the grill, and then there's that glaze. This glaze is incredible! It's sweet, it's savory, and (most importantly) it's completely addicting. Next week, I'm going to make a double batch of these wings because they flew off the platter way too quickly!
Cooktop Cove
Dr Pepper chicken wings
5 minutes
1 hour
1 hour 5 minutes
1 (12-ounce) can Dr Pepper
1 1/2 cups ketchup
1/2 cup honey
1/4 cup molasses
1/3 cup Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon cumin
1/8 teaspoon cayenne powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 pounds chicken wings
1 tablespoon Old Bay seasoning
In a medium saucepan, combine the Dr Pepper, ketchup, honey, molasses, Worcestershire, paprika, cumin, cayenne, onion powder, and garlic powder.
Bring the mixture to a simmer over medium heat, stirring frequently.
Reduce the heat to low and simmer for 45 minutes, until the sauce has thickened.
Prepare your charcoal or propane grill to medium heat.
In a large bowl, combine the chicken wings and the Old Bay seasoning. Toss until all of the wings are coated.
Place the wings directly on the grill's grates, turning frequently so the wings cook evenly.
When the chicken wings are nearly cooked through, baste them with the Dr Pepper Sauce.
Continue to cook, basting and turning, until the wings reach an internal temperature of 165 degrees F.
Serve immediately.
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