Sweet & Sticky Dr Pepper Wings Recipe (2024)

FAQs

What is the secret ingredient to crispy wings? ›

Crispy Hack #1: Baking Powder

The most widespread trick on the internet involves sprinkling a little baking powder onto the wings before baking them.

However, there's a simple technique that can help the maximum amount of sauce coat every inch of the wing's surface area: Dusting chicken wings with flour before cooking. This easy step transforms the wings into a canvas that both promotes a crispy texture and ensures that the sauce clings irresistibly to every inch.

Directions. Cut chicken wings into 3 sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight.

Pepper Baked Chicken Wings are sweet, spicy and so delicious! They're an easy game day recipe that is roasted and not fried! Dr. Pepper has a one of a kind taste that I just love.

Cornstarch. When you coat chicken wings in plain cornstarch mixed with a little kosher salt before baking, you are rewarded with ultra tasty, divinely crispy wings with zero metallic flavor.

velveting in oil. There's a local place with the best wings I've ever had and I asked their process. They dry brine for a day or two and then bake them, and THEN deep fry them before doing the rubs or sauces. The results are so crispy but tender and juicy.

Let them cool down for a few minutes on a wire rack. (This also goes for anything else you're deep-frying, whether or not you're going to sauce it.) If they're very hot when the sauce hits them, the heat will make the sauce create steam, which will penetrate your breading more easily.

Most oven-baked chicken wings are tossed in sauce after they have been cooked, which means that the skin needs to be perfectly crisp to soak up all the sauce. Thoroughly pat the wings dry with paper towels before seasoning them with salt and placing them on a baking sheet.

Butter adds a velvety smooth richness. It also balances the flavors of the other ingredients. White vinegar lends welcome acidity and a pleasant tanginess. Worcestershire sauce deepens the flavor, cayenne pepper turns up the heat, and garlic powder adds a powerful bite.

How long can you marinate chicken wings? ›

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.

Preheat oven to 250F (all oven types - standard/convection/fan). Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray or flour to keep the chicken from sticking. Either leave the wings in the bowl or move to a ziplock bag.

When you sip on the famed soda, you will instantly notice that it's a step away from standard cola. It is very sweet, but also peppery. It has a hint of vanilla, but also a hint of citrus. It also has a slight nutty flavor.

It's evocative of cola, it's fruit-forward, and it has a hint of warm spices. Dr Pepper has a certain je ne sais quoi we can't describe. There are a lot of theories about what exactly is in the soda, and one of the most prominent rumors is that it's made with prune juice.

Diet Dr Pepper Cherry Vanilla

It's the same flavor, only with cherry vanilla in the mix. Diet Dr Pepper Cherry Vanilla is TBH the bomb. It's not as good as the non-diet version, but with the unmistakable presence of cherry vanilla notes reminiscent of old-timey colas, marks this flavor among some of the best.

Fry it twice.

Try Fontana's method for “blanching” fried chicken: Heat oil to 250 degrees and cook chicken breasts for about five minutes, or bone-in chicken for about 12 minutes. Let them rest for 15 to 20 minutes, then fry again, two to three minutes for breasts or five minutes for bone-in.

INGREDIENTS TIPS

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!

If you crank your oven to at least 450°F and position a rack in the top third (the hottest part) of your oven and slide some chicken in there skin-side-up, the skin will be crisp by the time the chicken is cooked through. To help it out, baste it a couple times while it roasts with pan-drippings, butter, or oil.