Cherry Cola Chicken Wings Recipe: You'll Find These Crispy, Sticky & Sweet Chicken Wings Guilty of Being Addictive by Danielle Caminiti
These wings are equally crispy, sticky, sweet with just enough kick for all to enjoy. If your family and friends are always rooting for a sports team no matter what and you need a dish to fill their tummies, or if you really want to wow your guests for a backyard BBQ, this will be your go-to chicken wing recipe.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 2 1/2 pounds chicken wings, separated into drumettes and wing pieces
- 3 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 red onion, chopped, about 1 1/2 cups
- 2 garlic cloves, grated
- 2 chopped jalapeños
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 2 cups cherry cola
- 1/2 cup red wine vinegar
- 1/2 teaspoon smoked paprika
- 1 cup ketchup
Here's how to make it:
- Position in oven rack in the top third of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil.
- Place the chicken wings on a prepared baking sheet. Toss with 3 tablespoons of oil, 1 tablespoon of the salt and 1/2 teaspoon of the black pepper. Bake until the wings are completely cooked through and just beginning to brown, about 25 minutes. Open the oven and flip the wings over onto the other side and cook another 5 minutes.
- While the chicken wings bake, prepare the barbecue sauce. Heat the vegetable oil in a saucepan over medium heat. Add the red onions and cook until translucent. Add the garlic and jalapeño, cooking an additional minute. Add the garlic powder, smoked paprika, salt, mustard powder and black pepper. Toss the spices until fragrant and deep maroon in color, about 1 minute. Star in the cherry soda, red wine vinegar and ketchup until combined. Bring to a boil and cook until the sauce has thickened and reduced, about 10 minutes. Remove from the heat and let cool slightly and then purée in a blender until smooth. Extra sauce can be kept in the refrigerator for up to one week or frozen for the next time around.
- When the wings are cooked through and beginning to brown, remove the baking sheet and turn the oven to broil setting. Pour the sauce over the wings, toss to coat and then put them back on to the broiler until they are crisp, about 2 to 3 minutes.
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