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Category: Main Course Meals
Prep Time: 40 Cook Time: 90 Total Time: 130
1 tablespoon butter
1 teaspoon minced garlic
1/4 cup minced onion
1 cup ketchup
1 cup Cherry Soda (I used Cherry Dr Pepper)
Dash ground cayenne pepper (or more if you like it spicy)
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
2 tablespoons apple cider vinegar
8 chicken wings
Melt the butter, add in the onion and garlic and allow to cook slowly for about 3 minutes to soften.
Add in the rest of the ingredients, except the chicken wings, and bring to a boil.
As soon as you see bubbles, drop the temperature and allow the sauce to simmer gently.
It takes about 30 minutes for the sauce the thicken nicely. Let cool in the fridge till slightly warm.
Put the chicken into a large bowl and add in most of the sauce, reserving around a ¼ cup for basting later.
Make sure that the chicken is completely covered and then chill for at least an hour. I marinated mine for 2 hours.
Light your barbecue using coals on just one side.
Place your chicken on the other side of the barbecue and cover.
Cook for around 40 minutes turning the chicken halfway.
In the meantime, pour marinade in a small saucepan, and cook on a simmer for at least 15 minutes. This will kill any bacteria from the raw chicken.
Now uncover the chicken and move it closer to the heat.
Cook for a further 20 minutes, basting with the extra sauce every 5-10 minutes.
You can also do them in an air fryer. Just follow fryer directions.
The chicken is ready when it reaches 165 degrees.
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Sticky Cherry Soda BBQ Chicken Wings
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These wings are really, really good...and messy.
Category: Main Course Meals
Prep Time: 40 Cook Time: 90 Total Time: 130
1 tablespoon butter
1 teaspoon minced garlic
1/4 cup minced onion
1 cup ketchup
1 cup Cherry Soda (I used Cherry Dr Pepper)
Dash ground cayenne pepper (or more if you like it spicy)
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
2 tablespoons apple cider vinegar
8 chicken wings
Melt the butter, add in the onion and garlic and allow to cook slowly for about 3 minutes to soften.
Add in the rest of the ingredients, except the chicken wings, and bring to a boil.
As soon as you see bubbles, drop the temperature and allow the sauce to simmer gently.
It takes about 30 minutes for the sauce the thicken nicely. Let cool in the fridge till slightly warm.
Put the chicken into a large bowl and add in most of the sauce, reserving around a ¼ cup for basting later.
Make sure that the chicken is completely covered and then chill for at least an hour. I marinated mine for 2 hours.
Light your barbecue using coals on just one side.
Place your chicken on the other side of the barbecue and cover.
Cook for around 40 minutes turning the chicken halfway.
In the meantime, pour marinade in a small saucepan, and cook on a simmer for at least 15 minutes. This will kill any bacteria from the raw chicken.
Now uncover the chicken and move it closer to the heat.
Cook for a further 20 minutes, basting with the extra sauce every 5-10 minutes.
You can also do them in an air fryer. Just follow fryer directions.
The chicken is ready when it reaches 165 degrees.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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