These Dr. 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. What I love even more than drinking Dr. Pepper is cooking or baking with it! Today I’m sharing my recipe for Dr. Pepper Baked Chicken Wings that are oven roasted, and not fried!
Dr. Pepper, hot wings, and game day always go together at my house. It’s a tradition of ours to eat hot wings while we root for our favorite teams. To cut back on calories I came up with this baked chicken wings recipe. The wings are roasted and crispy just like they are when they come out of the fryer.
If you love Dr. Pepper as I do, then you’ll definitely want to check out there other recipes that use Dr. Pepper in them: Slow Cooker Dr Pepper BBQ Ribs, Dr Pepper BBQ Chicken Dip, and Dr Pepper Marinated Flank Steak with Chilaquiles.
I’ve always loved sweet and spicy flavor combinations. It just seemed natural to turn Dr. Pepper into a sauce for our favorite game day eats! This Dr. Pepper Hot Wings recipe is made in the oven, and not the deep fryer. You really can’t tell the difference because this recipe comes out nice and crispy!
How to Bake Chicken Wings:
- Pat the chicken wings dry and place them in a gallon-sized plastic bag. Add the baking powder and salt. Seal the bag and shake.
- Place the wings on a wire rack set over a baking sheet and pop them in the oven.
- While the wings bake, make the sauce by adding all of the ingredients to a saucepan. Bring to a boil for 5 minutes.
- Reduce the heat to a low boil and continue to cook until the liquid is reduced by half.
- Remove the wings from the oven and let cool for 5 minutes.
- Add the wings to a large bowl.
- Pour the sauce over the top and toss to coat.
- Serve immediately!
Cook’s Note – Baked Chicken Wings Recipe:
- It is crucial to make sure you really pat the wings dry with paper towels in step 2 below. This will ensure that the chicken wings get that nice crispy skin that we all love!
Cook’s Tools – Baked Hot Wings:
ONE YEAR AGO: Bacon Wrapped Dates
TWO YEARS AGO: Chile con Queso
THREE YEARS AGO: 15-Minute Tomato Basil Pasta
Dr. Pepper Baked Chicken Wings
- 2 ½ pounds frozen chicken wings thawed
- 1 ½ Tablespoons baking powder
- ½ teaspoon salt
FOR THE DR PEPPER SAUCE:
- 12 ounces Dr Pepper (1 1/2 cups)
- 1/3 cup Buffalo wing sauce
- 2 Tablespoons dark brown sugar
- 1 Tablespoon butter
- 1 teaspoon cornstarch
- Move the oven racks to the upper middle and lower middle positions. Preheat oven to 250 degrees F. Line a baking sheet with foil, and place a wire rack on top. Spray the wire rack lightly with nonstick cooking spray; set aside.
PREP AND BAKE THE CHICKEN WINGS:
- Pat the thawed chicken wings dry with paper towels.
- Place the chicken wings in a gallon-sized Ziploc bag. Add the baking powder and salt and seal the bag shut. Shake the bag until each wing is coated with baking powder.
- Remove the chicken wings from the bag and place them, skin-side up, on top of the wire rack on your prepared baking sheet.
- Place the baking sheet on the lower-middle rack and bake for 30 minutes. Move wings to upper-middle rack and increase oven temperature to 425 degrees F. Bake an additional 40-50 minutes, or until wings are crispy and golden-brown. Remove the wings from the oven and cool for 5 minutes.
MAKE THE DR PEPPER WING SAUCE:
- While the wings are in the oven, make the wing sauce by adding Dr. Pepper, Buffalo wing sauce, and brown sugar to a medium saucepan. Heat over high heat until mixture comes to a boil. Continue to boil for 5 minutes, whisking every minute or so. Reduce heat until mixture reaches a low boil. Continue to cook for 15-20 minutes (stirring occasionally) until the mixture reduces by half.
- Add in the butter and whisk until melted.
- Add in the cornstarch and continue to boil until thickened, about 2-3 minutes.
- Turn off the heat and let the sauce sit for 5 minutes. Add the wings to a large bowl. Pour sauce over, toss until well coated, and serve immediately!
This Baked Hot Wings post first appeared on FFF on November 2, 2015. I’ve since updated the pictures and some of the originals are below.