Dr. Pepper Sauced Boneless Chicken Wings | CookOS

Dr. Pepper Sauced Boneless Chicken Wings

Name: Dr. Pepper Sauced Boneless Chicken Wings
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts cut into nugget sized pieces; 3/4 cup flour; 1/2 tsp salt; 1/2 tsp pepper; 1/4 tsp garlic powder; 1 can Dr. pepper; 1/2 cup brown sugar; 1/4 cup ketchup; 1/2 tsp Tabasco sauce; 2 tbsp butter; Oil for frying

Crispy fried boneless chicken wings tossed in a homemade Dr. Pepper reduction sauce sweetened with brown sugar and spiked with Tabasco. This Pluckers Wing Bar-inspired recipe combines fried chicken texture with a complex sweet, tangy, and spicy coating.

🌍American 🏷️Pluckers wing bar 🏷️Dr. pepper 🏷️Chicken wings 🏷️Boneless wings Fried chicken

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🏷️Austin

Total

1h 35m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Touch Of Italy

Ingredients

2 boneless skinless chicken breasts cut into nugget sized pieces
3/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 can Dr. pepper
1/2 cup brown sugar
1/4 cup ketchup
1/2 tsp Tabasco sauce
2 tbsp butter
Oil for frying

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Instructions

1
Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely.
2
Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.
3
Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount.
4
Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.
5
Heat the oil to 350 degrees.
6
Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through.
7
When all chicken is cooked, toss in the sauce until completely coated.
8
Serve and enjoy.

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Tips & Notes

Pro tips

Fry chicken pieces at 350°F until golden and crispy (3–4 minutes); don't overcrowd the pan or oil temperature will drop.
Make the sauce while chicken fries: the Dr. Pepper should reduce by half and turn syrupy, concentrating the sweetness and tang.
Toss chicken in sauce immediately after frying while still hot so the coating adheres evenly.
Taste the sauce before adding all Tabasco—adjust heat level to preference, as it intensifies as the sauce cooks down.

Substitutions

Dr. Pepper → Cola or cherry cola (flavor will be less complex but still sweet)
Brown sugar → Honey or maple syrup (use 1/3 cup to avoid over-sweetening)
Ketchup → Tomato paste (use 2 tbsp + 2 tbsp water for similar body)
Tabasco → Cayenne pepper (start with 1/4 tsp; adjust to taste)

Storage & make-ahead

Store leftover sauced wings in an airtight container for up to 2 days; reheat in a 350°F oven for 5–7 minutes. Sauce keeps separately for up to 4 days.

Common Questions

Can I use bone-in chicken wings instead of boneless?

Yes. Bone-in wings will require 2–3 minutes longer frying time. Ensure they reach 165°F internal temperature before saucing.

How do I make the Dr. Pepper sauce thicker?

Simmer the Dr. Pepper reduction uncovered for 5–7 minutes longer, or whisk in 1 tsp cornstarch mixed with 1 tbsp water near the end of cooking.

Can I bake instead of fry?

You can bake at 400°F for 15–18 minutes, but the wings won't achieve the same crispy exterior. Toss with a light oil spray for best results.

How long does the sauce keep?

Store the Dr. Pepper sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop before tossing with fresh fried chicken.