Orange Soda Hot Wings

Scott Thomas
"Grillin' Fools"
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Orange Soda Hot Wings
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This is a dish that’s guaranteed to impress your friends and family. Not too many people think of using soda to cook with, let alone orange soda with hot wings. The orange flavor translates well with the hot qualities of wing sauce. Don’t just drizzle the coating, apply it liberally. You won’t be sorry you did.

Lay the wings out on a platter and give each side a liberal coating of salt and black pepper.

Orange Soda Hot Wings Prep

Prepare the grill for two-zone grilling with charcoal and smoke wood on one side (in this case the left) and wings on the right.

We used pear wood for this smoke. Internal target temperature for the grill is 250 degrees.

After 15 minutes in the smoke, brush the wings with the melted butter on both sides. This helps the skin become tight, brown and crisp. Leave them in the smoke for another 45 minutes. In the meantime, head inside to make the sauce.

Combine the orange soda, hot sauce, ginger, garlic, Chinese five-spice powder and two tablespoons of butter in a sauce pan and reduce until the sauce is syrupy.

Orange Soda Hot Wings Sauce

Now that the wings have been imbued with that wonderful pear smoke, place them directly over the coals and hit them with another slather of butter. But be sure to use a long basting brush as the butter is very flammable.

After the skin has firmed up on both sides, liberally apply the orange soda hot sauce to both sides.

Orange Soda Hot Wings Served

Once they are sauced, move the grilled chicken wings back over to the side with no heat to allow the sauce to thicken and caramelize, for 10-15 minutes, and serve.

Orange Soda Hot Wings

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 4

Serving Size: 3 Wings

Calories per serving: -

Fat per serving: -

Reverse Seared Grilled Hot Wings with an Orange Soda Hot Sauce Glaze

Ingredients

  • 1 dozen large chicken wings
  • Salt and black pepper
  • 1/4 cup butter, melted and reserved for the cooking process
  • 3/4 cup orange soda
  • 1/4 cup hot sauce
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoon butter

Instructions

  1. Put the wings on a platter and give each side a liberal coating of salt and black pepper.
  2. Melt ¼ cup of butter and then head out to the grill.
  3. Prepare the grill for two-zone grilling with charcoal and smoke wood on one side (in this case the left) and wings on the right. We used pear wood for this smoke. The internal target temperature for the grill is 250 degrees.
  4. Add the wings to the grill and cover. After 15 minutes in the smoke, brush the wings with the melted butter on both sides. This will help the skin to become tight, brown and crisp. Leave them in the smoke for another 45 minutes. In the meantime, head inside to make the sauce.
  5. Combine the orange soda, hot sauce, ginger, garlic, Chinese five-spice powder and 2 tablespoons of butter in a sauce pan and reduce until the sauce is syrupy.
  6. After a total of 60 minutes on the side with the smoke the chicken wings should start to brown nicely.
  7. Place the wings directly over the hot part of the grill and hit them with another slather of melted butter, but be sure to use a long basting brush as the butter is very flammable.
  8. After the skin has firmed up on both sides, liberally apply the orange soda hot sauce to both sides.
  9. Once they are sauced, move the grilled chicken wings back over to the side with no heat and close the lid to allow the sauce to thicken and caramelize for 10-15 minutes.
http://www.charbroil.com/community/orange-soda-hot-wings-recipe/

 

2 thoughts on “Orange Soda Hot Wings

  1. Ask anybody and they will tell you I’m just a backyard jack when it comes to grillin’. With that experience, I tried this recipe. It really turned out!!

    I’ve grilled wings several times over indirect heat, but didn’t know the secret about the butter – what a difference!

    The sauce was a bit time consuming – tho’t it would never reduce to a syrup, but when it did, it kicked those wings up a notch or 2. I initially tho’t it would be too spicy. When I offered it to my friends, they ALL went on and on about how good it was and NOT too spicy at all.

    Thanks for this recipe. We will be using it a lot.

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