Prep
10 mins
Cook
25 mins
Serves
4
Level
Beginner
Griddle
Low
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Crispy chicken wings with a sweet, sticky, tangy Cheerwine BBQ sauce glaze! Seasoned with Chicken Dust and cooked hot and fast on the griddle, then glazed with that Carolina classic Cheerwine. Perfect for game day, tailgates, or a backyard feast.
Ingredients
- •2 lbs chicken wings
- •Hussey's Chicken Dust
- •2 Tbsp cornstarch
- •10 oz Cheerwine
- •1/2 cup ketchup
- •1 Tbsp Texas Pete hot sauce
- •1 tsp white vinegar
- •1 cup brown sugar
- •1 tsp red pepper flakes
- •1 Tbsp butter
Instructions
- 1Start by preheating the griddle to low. Add a pan to the griddle to heat up.
- 2Season the wings with a liberal amount of Chicken Dust. Dust with cornstarch and let them sit to absorb. Add some oil to the griddle and set the wings in the oil, making sure they are separated.
- 3While the wings are cooking, add the Cheerwine to the pan and let it reduce. Bump up the burner under the pan to speed up the reducing.
- 4Keep cooking and flipping the wings until the internal temperature reaches 185°F and they are nicely browned.
- 5When the Cheerwine has reduced substantially, add ketchup, hot sauce, a teaspoon of Chicken Dust, vinegar, red pepper flakes, and brown sugar. Whisk well and leave on the griddle to reduce further. When it thickens, add butter and let it melt into the sauce.
- 6Once the wings are cooked, remove to a bowl and pour the sauce over the top, leaving some for dipping. Mix well and enjoy!
Hussey's Egg-Griddle Tips
- ▸Use fresh wings for the best results.
- ▸Don't crowd the griddle — give each wing enough space to cook evenly.
- ▸The cornstarch helps the wings get extra crispy.
