From Chef Justin Webster and Heather “Heff” Hill, owners of Heff’s Burger Club, comes a match made in Carolina heaven! These crispy, golden wings are tossed in a homemade barbecue sauce featuring Cheerwine’s unmistakable cherry sweetness, a touch of honey, and just enough heat to keep things interesting. Sweet, tangy, smoky, and spicy, they’re a delicious twist on a Southern favorite. Serve hot with fresh chives and your favorite buttermilk ranch for a crowd-pleasing addition to Thanksgiving football festivities, a nontraditional complement to your holiday turkey, or any occasion that calls for wings, from game days to backyard cookouts.
Ingredients
Chicken Wings
- 2 pounds chicken wings, separated into flats and drumettes
- 2 tablespoons of your favorite barbecue seasoning
- Canola or vegetable oil, for deep-frying
- Fresh chives, finely chopped, for garnish
- Buttermilk ranch dressing, for serving
Cheerwine Barbecue Sauce
- 1 (12-ounce) can Cheerwine
- ½ cup honey
- 3 cups ketchup
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 3 teaspoons red pepper flakes
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
Instructions
- Make the Cheerwine Barbecue Sauce
- In a large, heavy-bottomed stockpot, combine the Cheerwine, honey, ketchup, brown sugar, Worcestershire sauce, red pepper flakes, garlic powder, black pepper, and cayenne pepper.
- Whisk until thoroughly combined.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 45–60 minutes, stirring frequently to prevent sticking or scorching.
- Continue cooking until the sauce has thickened to your desired barbecue sauce consistency.
- Remove from the heat and allow the sauce to cool.
- Transfer to clean, food-safe jars or squeeze bottles and refrigerate until ready to use.
- Season the Wings
- Place the chicken wings in a large mixing bowl.
- Sprinkle with the barbecue seasoning
- Toss until each piece is evenly coated.
- Fry Until Golden and Crispy
- In a heavy-bottomed pot or deep fryer, heat the oil to 350°F. If using a stovetop pot, fill it no more than halfway with oil and monitor the temperature carefully.
- Working in small batches to avoid overcrowding, carefully lower the wings into the hot oil.
- Fry for approximately 6–10 minutes, turning as needed, until golden brown and cooked through. Cooking time will vary depending on the size of the wings and the equipment used.
- Using metal tongs, transfer the wings to a wire rack set over a rimmed baking sheet.
- Check the thickest part of each wing with a meat thermometer, avoiding the bone, to ensure it reaches an internal temperature of at least 165°F.
- Repeat with the remaining wings, allowing the oil to return to 350°F between batches.
- Toss in That Carolina Cherry Goodness
- Place the freshly fried wings in a large, heat-safe mixing bowl.
- Add a few generous ladlefuls of Cheerwine barbecue sauce and toss until every wing is beautifully coated.
- Add more sauce as desired—because when it comes to Cheerwine, a little extra sweetness never hurts!
- Garnish, Dip and Dig In
- Transfer the saucy wings to a serving platter.
- Finish with a generous sprinkle of freshly chopped chives and serve immediately alongside cool, creamy buttermilk ranch dressing.
