Root Beer Chicken Wings Recipes

SLOW-COOKER ROOT BEER CHICKEN WINGS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker.
• In medium bowl, stir root beer, barbecue sauce, brown sugar and pepper flakes until well blended. Reserve 1 cup sauce. Pour remaining sauce over chicken. Stir to coat.
• Cover; cook on Low heat setting 3 to 4 hours.
• Set oven control to broil. Line broiler pan with foil. Using slotted spoon or tongs, place chicken on pan (discard liquid). Brush with reserved 1 cup sauce. Broil tops of chicken 3 inches from heat 6 to 9 minutes or until browned. Turn chicken; brush with sauce. Broil 6 to 9 minutes longer or until browned. Serve with remaining sauce for dipping, if desired.

ROOT BEER CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees F.
• Spray a rimmed cookie sheet with non-stick spray.
• Place the wings in a large mixing bowl. Add the salt and white pepper, toss to coat the wings evenly. Place the wings in rows on the cookie sheet, leaving a little space between each wing.
• Place the cookie sheet in the preheated 450 degree oven, and bake for 20 minutes. Flip them over and cook for about 10 minutes more.
• While they cook combine the root beer, brown sugar, smoked paprika, chipotle powder in a small saucepan. When you drop the sugar into the root beer it will fizz up, it's okay, totally normal. Bring to a boil over medium-high heat, whisking as you go along. Once it boils, add the cornstarch slurry. If you are not sure how to make a cornstarch slurry it's actually really easy and will prevent lumps. All you have to do is grab a small mason jar with a lid, then add just a little bit of the hot root beer sauce to the jar, about 1/2 cup. Then add the cornstarch to the jar, pop the lid on, secure the lid, then shake the jar. You now have a slurry.
• Add the slurry back into the saucepan, and whisk to keep it moving so it becomes smooth and starts to thicken. Once it thickens you remove from the heat.
• At this time take the wings out of the oven, transfer to a mixing bowl (keep your pan out, the wings are going back in the oven to caramelize) and pour about half the liquid into the bowl. Set the other half aside for dipping wings into, if you dig that kind of thing.
• Now toss the chicken wings in the sauce to coat evenly. Pour them back onto the cookie sheet and spread them out evenly. Place the cookie sheet back in the oven and cook for about 8 to 12 minutes, depending on how crispy you like your wings. I like to cook mine for about 5 or 6 minutes then flip them and crisp the other side. Remove from oven.
• Pour the remaining sauce into bowls or mason jars for dunking.
• Serve with a big old saucy, messy smile!

ROOT BEER CHICKEN WINGS

Steps:

• Rub the wings over with the olive oil and finely chop or grate a couple of tablespoons of fresh ginger.
• Squeeze in the juice of one lemon
• Add SPG or at least salt and and pepper.
• Leave the marinate at least 30 minutes.
• Add 2 cups root beer, 2 cups Ketchup, 3 Tbsp brown sugar, 3 Tbsp Orange Marmalade, 2 Tbsp Worcestershire sauce, 1 Tbsp of onion powder, 1 Tbsp garlic powder and finally add some heat with 2 Tbsp of hot sauce mix well over a low heat to simmer and thicken.
• Let simmer to your desired thickness
• Place the Chicken wings onto the skewers and cook over direct heat
• turn and baste often until cooked to an internal temperature of 165F / 74C.
• Serve with dipping salt, fresh ground chili and fresh squeezed lemon or lime.

ROOT BEER BBQ WINGS

Steps:

• In a small saucepan over medium-low heat, whisk together root beer, ketchup, brown sugar, honey, Worcestershire, lime juice, garlic powder and onion powder.
• Simmer until the flavors meld and the sauce reduces slightly, 8 to 10 minutes.
• To make wings: Preheat oven to 425°. Line a large rimmed baking sheet with a metal rack.
• In a large bowl, toss chicken wings with vegetable oil and season with salt and pepper.
• Place on wire rack and bake until golden and crispy, 55 minutes to 1 hour.
• Brush baked wings with barbecue sauce and broil until caramelized, about 4 minutes.

SLOW COOKER ROOT BEER CHICKEN WINGS RECIPE BY TASTY

Steps:

• Season chicken wings with salt and pepper.
• Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. Cover, cook on low for 4 hours.
• Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle on some brown sugar. Place under broiler for 8 -10 minutes.
• Enjoy!

ROOT BEER CHICKEN WINGS

Steps:

• Preheat your grill for a two zone cooking, having hot coals on one side and nothing on the other;
• Mix the olive oil, grated ginger, orange zest, orange juice, vanilla extract and 1 tbsp of salt and pepper with the wings and let marinated for 30 minutes;
• Place the wings on the hot grate directly over hot coals and sear for about 3 minutes per side, then move to indirect and cook for 20 to 25 minutes at 450°F, you are looking for a crispy skin and a golden brown color;
• In a cast iron skillet, mix all of the Root Beer BBQ Sauce ingredients together and simmer for 10 minutes, then drop the wings inside the skillet and give a good mix to coat each one with bbq sauce;
• Sear one last time over hot coals to caramelize the sauce, 1 to 2 minutes per side.

ROOT BEER BBQ WINGS

Steps:

• In a small saucepan over medium-low heat, whisk together root beer, ketchup, brown sugar, honey, Worcestershire, lime juice, garlic powder and onion powder.
• Simmer until the flavors meld and the sauce reduces slightly, 8 to 10 minutes.
• Preheat oven to 425°F. Line a large rimmed baking sheet with a metal rack.
• In a large bowl, toss chicken wings with vegetable oil and season with salt and pepper.
• Place on wire rack and bake until golden and crispy, 55 minutes to 1 hour.
• Brush baked wings with barbecue sauce and broil until caramelized, about 4 minutes.

ROOT BEER GLAZED CHICKEN

Steps:

• Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Stir the root beer, brown sugar, ketchup, mustard and lemon zest into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.

SLOW COOKER ROOT BEER CHICKEN

Steps:

• Add the chicken to the slow cooker.
• Sprinkle over the oregano, garlic powder, onion powder, and cayenne over the chicken
• Pour over the barbecue sauce,
• Pour over the root beer.
• Cover and cook on low for 7 hours.
• Shred chicken with 2 forks and serve over buns or rice.

CROCKPOT ROOT BEER CHICKEN WINGS

Steps:

• Spray crockpot with cooking spray. Place chicken in slow cooker.
• In medium bowl, stir root beer, barbecue sauce, brown sugar and pepper flakes until well blended. Reserve 1 cup sauce. Pour remaining sauce over chicken. Stir to coat drummettes.
• Cover; cook on Low 4 hours.
• Once cooking is done. Set your oven to broil. Line a baking sheet with foil. Place chicken on pan (discard liquid in the crockpot). Brush with reserved 1 cup sauce. Broil tops of chicken until browned. Turn chicken and brush with sauce and boil that side until browned.

ROOT BEER-GLAZED CHICKEN WINGS

Steps:

• Melt butter in small saucepan on medium heat. Add shallots and garlic; cook and stir 1 to 2 min. or until shallots are crisp-tender.
• Stir in root beer. Return to boil; simmer until reduced by half. Stir in barbecue sauce and chile powder. Remove from heat.
• Heat oil in large skillet on medium heat. Add wings, in batches; cook 8 to 10 min. or until done, turning after 5 min. Drain on paper towels.
• Place wings in large bowl. Add barbecue sauce mixture; toss to evenly coat wings.

SUNNY'S ROOT BEER BBQ WINGS

Steps:

• For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
• For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry.
• In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
• In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.