These Dr Pepper Wings are tiny bombs of bold, irresistible flavor! Slow-cooked until tender and then broiled to caramelized perfection, they’re coated in a sweet and sticky Dr Pepper glaze that’s finger-licking good and sure to be a crowd favorite.
Crockpot Dr Pepper Chicken Wings
I love making chicken wings in the crockpot, and this is one of my favorites. The sauce hits all the right notes—it’s sweet, tangy, and a little spicy. As it cooks down, the flavors are enhanced and soak right into the chicken to make them perfectly bold and tender. I like to make these as a party appetizer or as a fun protein for dinner with a crispy garden salad or white rice. No matter how you choose to serve these Dr Pepper wings, they are super delish every time.
Check out these other Dr Pepper Recipes: Dr Pepper Ribs, Dr Pepper Chili, Dr Pepper Pulled Pork, Dr Pepper Baked Beans and Dr Pepper BBQ Sauce.
Why You’ll Love These Dr Pepper Wings
- They take minimal effort. This is an easy crockpot recipe that is ready in just a few minutes. Once you prepare the sauce, you will add it to the pot with the chicken and let it cook for a few hours. The only other step is broiling it to get it crispy.
- They’re budget-friendly. I love how cheap this recipe is! It makes the perfect inexpensive appetizer that you can serve to party guests or family members on a weekend. It won’t cost you a fortune!
- They’re great any time. You can make these Dr Pepper wings any time you want! Don’t wait for a special occasion or gathering to make them. They make a great quick dinner, too.
What You’ll Need
The list below includes everything I use to make the delectable sauce that the chicken wings cook in to give them a bold Dr Pepper flavor. Scroll down to the recipe card for exact measurements.
- Brown sugar: This adds the perfect amount of sweetness and compliments the BBQ sauce and Dr Pepper. It will caramelize as it cooks in the slow cooker, too.
- Garlic: I add some fresh garlic for the delightful aroma as it cooks and the sharp flavor that enhances the other ingredients. Mince it so you don’t have large pieces throughout the sauce.
- BBQ sauce: Any store-bought or homemade BBQ sauce would be perfect for this recipe. Choose a variety based on your flavor preference!
- Dr Pepper: Regular, diet, or zero sugar will work in this recipe. You can even use Dr Pepper cherry for added sweetness.
- Red pepper flakes: A sprinkle of red pepper flakes adds a subtle spicy kick to the chicken wings to balance the sweet and smoky flavors.
- Cornstarch: I add a little cornstarch to the sauce to help it thicken and coat the wings.
- Chicken wings: Chicken wings or wingettes work great in this crockpot recipe. Use whatever you like the best. Even chicken thighs would be delish—just ensure they’re cooked properly before serving them. They will take more time than wings.
How to Make Dr Pepper Wings
Your slow cooker will do most of the work for you in this recipe. All you have to worry about is preparing the yummy sauce to go on the wings.
- Add the chicken wings. Place the wings into the bottom of the slow cooker.
- Make the sauce mixture. Combine the remaining ingredients in a mixing bowl and whisk until they are well combined.
- Pour it on top. Pour the sauce over the top of the chicken wings and ensure they are all well coated. Reserve about ¼ cup of the sauce for later.
- Cook. Cook for 4-6 hours on low or 3-4 hours on high heat. The chicken should be tender and cooked through.
- Broil with extra sauce. Transfer the wings to a lined baking sheet. Brush them with the reserved sauce and put them under the broiler for a few minutes or until they are perfectly glazed with crispy skin. Serve and enjoy!
Tips for Success
- Use a thermometer. The best way to check the doneness of your chicken wings is with a meat thermometer. Stick the probe into the thickest part of the wing without touching the bone. It must be cooked to a minimum internal temperature of 165 degrees F before it’s safe to eat.
- Skip the broiling step. Adding extra sauce and broiling the wings is an optional step. I don’t like to skip it because it caramelizes the sauce and adds a lovely texture as well as adding a subtle crispiness to the wings that you can’t get from a crockpot.
- Pat the wings dry. Ensure that you pat the chicken wings dry before you place them into the crockpot. The extra moisture can thin out the sauce and make it watery as the wings cool.
Proper Storage
Store your chicken wings in an airtight container in the refrigerator for up to 3 days. You may place them in a freezer bag and freeze them for up to 2 months. I recommend thawing them in the refrigerator overnight before reheating them in the oven. Don’t reheat your leftover wings in the microwave as it will make the skin chewy and rubbery.
More Wing Recipes to Try
- Honey Garlic Chicken Wings
- Air Fryer Sweet Asian Chili Wings
- Coca-Cola Air Fryer Chicken Wings
- Baked Ranch Chicken Wings
- Skinny Buffalo “Wings”
Dr Pepper Wings
Ingredients
- 3/4 cup brown sugar
- 2 cloves garlic minced
- 1 cup bbq sauce
- 1 cup Dr Pepper
- 1 teaspoon red pepper flakes
- 1 Tablespoon cornstarch
- 4 pounds frozen chicken wings
Instructions
- In your slow cooker place all the wings.
- In a small bowl combine the brown sugar, bbq sauce, Dr. Pepper red pepper flakes and cornstarch.
- Reserve ¼ cup of the sauce.
- Pour over the wings.
- Cook on low for 4-6 or high 3-4 hours until tender.
- Optional; Place the wings on a foil lined baking sheet. Brush them with the reserved sauce and broil until glazy.
- Sprinkle with parsley, optional.
- Serve!
Last Step:
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