Description
These Dr Pepper Wings are a flavorful and tender slow-cooked chicken wing recipe that combines the sweetness of Dr Pepper and brown sugar with a spicy kick from red pepper flakes. Perfect for any occasion, these wings are cooked low and slow in a slow cooker to achieve juicy, fall-off-the-bone texture, then optionally broiled for a sticky, glazed finish.
Ingredients
Scale
Main Ingredients
- 4 pounds frozen chicken wings
- 3/4 cup brown sugar
- 2 cloves garlic, minced
- 1 cup BBQ sauce
- 1 cup Dr Pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Wings: Place all the frozen chicken wings into your slow cooker in an even layer.
- Make Sauce: In a small bowl, combine the brown sugar, minced garlic, BBQ sauce, Dr Pepper, red pepper flakes, and cornstarch. Mix well until smooth.
- Reserve Sauce: Set aside 1/4 cup of the prepared sauce for later use.
- Add Sauce to Wings: Pour the remaining sauce evenly over the wings in the slow cooker, ensuring all wings are coated.
- Slow Cook: Cover and cook on low heat for 4 to 6 hours, or on high for 3 to 4 hours, until the wings are tender and fully cooked through.
- Optional Broil: For a glossy finish, place the cooked wings on a foil-lined baking sheet. Brush them with the reserved sauce and broil on high for 3-5 minutes, watching closely to avoid burning, until the wings are sticky and caramelized.
- Garnish and Serve: Sprinkle freshly chopped parsley over the wings for a pop of color and serve immediately.
Notes
- Using frozen wings eliminates the need to thaw before cooking and they cook well directly in the slow cooker.
- Broiling the wings after slow cooking is optional but adds a desirable caramelized texture.
- The cornstarch helps thicken the sauce during cooking for a nice glaze.
- Adjust red pepper flakes to your preferred spice level.
- Make sure to monitor the wings under the broiler carefully to prevent burning as sugars caramelize quickly.
