Instructions

1. 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.
2. Season the Wings
   • Place the chicken wings in a large mixing bowl.
   • Sprinkle with the barbecue seasoning
   • Toss until each piece is evenly coated.
3. 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.
4. 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!
5. 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.