Dr. Pepper is my favorite soda choice so I was excited when I saw this recipe. I didn’t taste the Dr. Pepper, but we loved the heat and flavor from the sauce. The only thing we changed was I didn’t cook the wings in the oven, we grilled them.
Dr. Pepper Hot Wings
(Adapted from The Marvelous Misadventures of a Foodie)
1 lb of chicken wings (about 12-15)
Salt & pepper
1 can (12 oz) Dr Pepper
¼ cup hot sauce, such as Frank’s Red Hot
2 Tbsp brown sugar
1 tsp cornstarch (optional)
Preheat oven to 375.
Line a baking sheet with foil and place a wire rack onto the baking sheet. Arrange chicken wings onto the wire rack. Spray wings lightly with cooking spray and sprinkle with salt and pepper.
Bake the wings for 1 hour until crispy and cooked through, flipping halfway through baking.
While wings are baking, make the sauce. In a small saucepan combine Dr. Pepper, hot sauce and brown sugar, whisk to combine.
Bring mixture to a boil, then reduce heat and simmer for 30 minutes until sauce has reduced by half and slightly thickened. Whisk in cornstarch and heat for another 2 minutes to thicken sauce further.
Remove wings from oven and add them into the pot of sauce. Toss to coat all sides of wings with sauce.
Optional: Turn oven to broil and place sauce coated wings back onto the baking sheet. Broil for 3-5 minutes or until sauce is caramelized and glossy.
Wings are best served while hot.
If wings whole and are not separated, you will need to separate the wing and drumette from the tip before baking. You can discard the tips or save for another use.