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Soda Pop-Glazed Chicken Wings

Barbecue Glazed Chicken Wings
Courtesy Justin Ong / Getty Images
Cook Time:
45 mins
Prep Time:
1 hr

Chef notes

Soda holds a special place in my heart as a Midwestern girl. Any soda works to help give the glaze that added sweetness. When combined with sharper flavors like mustard and spicy ginger, the soda creates a perfectly balanced coating for chicken wings.

Technique tip: Make the chicken seasoning ahead of time so you can season wings generously 1 to 2 days before you cook them. You can skip the oil all together and use an air fryer on factory setting for wings. 

Special equipment: Thermometer.


Chicken seasoning
  • 3/4 teaspoon ground celery seed
  • 3/4 teaspoon ground yellow mustard
  • 1/2 teaspoon dry bay leaves
  • 1/2 teaspoon granulated garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 ounce kosher salt
Soda Pop Glaze
  • 1 pound butter
  • 3 cups brown sugar
  • 1 inch fresh ginger
  • 1 teaspoon garlic paste
  • 3/4 cup Dijon mustard
  • 1 can soda of your choice (I like Dr. Pepper)
Chicken Wings
  • 2 pounds chicken wings (whole wings, not party wings)
  • peanut oil, for frying


For the Chicken Seasoning:


In a food processor or coffee grinder, add all the ingredients together and blend, blend, blend.


Season chicken wings generously with chicken seasoning 1 to 2 days before you cook them.

For the Soda Pop Glaze:


In a heavy bottom pot on medium heat, melt butter until bubbling. Stir in brown sugar, fresh ginger, garlic paste and mustard.


Simmer and frequently stir until mixture is thick and completely incorporated.


Stir in soda and let reduce 5 to 7 minutes, stirring frequently until sauce reduces and thickens. Set aside.

For the wings:


Wings can be frozen or refrigerated until ready for use.


Heat Dutch oven until the oil is 250 F. In small batches, fry wings for 20 minutes.


Once all the wings have been cooked and drained, heat the oil to 400 F.


Cook the drained room temperature wings at 400 F until crispy.


Toss the wings in the glaze and serve!