Smoked Cherry Coke Wings Recipe

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Introduction

These Smoked Cherry Coke Wings pack a sweet, tangy punch and deliver a mouthwatering experience that will have your fellow BBQ lovers asking for seconds (and thirds!). Using a simple combination of a flavorful dry rub (“What the Cluck”), Cherry Coke Zero, and Stubb’s Original BBQ Sauce, these wings stay juicy, tender, and loaded with smoky flavor. Let’s dig in and get cooking!

Table of Contents

  1. Introduction
  2. Ingredients
  3. Instructions
  4. Tips & Tricks
  5. Finishing Thoughts

Ingredients

  • 1 package of whole chicken wings
  • “What the Cluck” seasoning (or your favorite poultry rub)
  • 1/2 cup chicken bone broth or stock
  • 1 stick (1/2 cup) unsalted butter
  • 1 bottle Stubb’s Original BBQ Sauce
  • 1 can Cherry Coke Zero

Instructions

Step-by-Step

  1. Prep the wings:
    Remove the wings from their packaging. Separate into wingettes (removing any flappy pieces and trimming off odd shapes that might burn).
  2. Set up for seasoning:
    Place the trimmed wings on a wire rack, ensuring there’s space between them for even smoke circulation. Position the rack over an aluminum pan large enough to catch drips.
  3. Generously season:
    Thoroughly coat each wing with “What the Cluck” seasoning. The seasoning that falls into the bottom of the pan will be crucial for flavor later, so don’t be shy.
  4. Dry and chill:
    Put the wings (on the rack over the pan) in the refrigerator, uncovered, for at least 1 hour. This helps dry the skin so it crisps up more during the cook and allows the rub to start doing its magic.
  5. Preheat the smoker:
    Set your smoker to 225°F (about 107°C).
  6. Load up the pan:
    Remove the chilled wings from the fridge. Place each wing directly in the aluminum pan on top of the layer of extra seasoning at the bottom.
  7. Add stock and butter:
    Gently pour the chicken stock (or bone broth) into the pan around the wings. Cube the stick of unsalted butter and scatter the pieces over top of the wings.
    Pro tip: If you’re using a thin metal pan, be mindful when lifting it to avoid warping the bottom, which can cause uneven cooking.
  8. Start smoking:
    Place the pan of wings into your smoker at 225°F. Let them smoke for about 60 minutes.
  9. Baste with pan juices:
    After the first hour, use a turkey baster to suck up the buttery, seasoned juices at the bottom of the pan. Slowly baste the wings with this liquid for maximum flavor.
  10. Prep the sauce:
    Pour the bottle of Stubb’s Original BBQ Sauce into a medium-sized saucepan. Add 1/2 can of Cherry Coke Zero and stir to combine. Place this saucepan on the smoker alongside the wings.
  11. Increase heat and monitor temps:
    Around the 90-minute mark, start checking internal temperatures. You should be near 145°F (about 63°C). Bump the pit temperature up to 275°F (135°C) to help render the skin a bit more.
  12. Sauce ‘em up:
    When the wings reach around 165°F (about 74°C) internally (usually about 120 minutes of cooking), dip each wing into the saucepan of warmed Cherry Coke BBQ sauce and coat thoroughly. Place each wing back onto the wire rack above the pan (the rack you used earlier).
  13. Push them higher:
    When the internal temperature hits about 175°F (around 79°C), crank the heat to 350°F (177°C). Take the rack of wings off the pan and place the rack directly on the smoker grates.
    Carefully pour the cooking liquid (stock, butter, seasoning) from the aluminum pan into the saucepan with your remaining BBQ sauce. Stir well. Dip each wing into this new, “boosted” sauce and return it to the smoker.
  14. Final baste and finish:
    Smoke for another 10 minutes, then baste again with the sauce mixture. Continue cooking for another 10 minutes, then baste a final time. Cook until the internal temperature hits about 180°F (82°C) for optimal tenderness.
  15. Rest and serve:
    Carefully pull the wings off the smoker and let them rest for about 10 minutes. This helps lock in the juices. Then it’s time to eat!

Tips & Tricks

  • Wood Choice: Go for fruitwood like apple or cherry to match the sweetness of the Cherry Coke Zero.
  • Extra Rub Means Extra Flavor: The rub that falls to the bottom of the pan mixes with butter and stock for a supercharged basting liquid.
  • Customize Heat and Sweet: If you crave spice, add some hot sauce or cayenne. For more sweetness, add honey or swap out Cherry Coke Zero for regular Cherry Coke.
  • Crispier Skin: If crispiness is your thing, give the wings a brief sear or let them go under direct heat after hitting 180°F.
  • Mix Up the Rub: If “What the Cluck” isn’t handy, try a homemade mix of salt, pepper, garlic powder, onion powder, paprika, and maybe a little cayenne for kick.

Finishing Thoughts

These Smoked Cherry Coke Wings bring together the sweetness of cherries with a tangy BBQ base for an irresistible backyard treat. Follow the basting steps, bump up the temps at the right times, and you’ll be rewarded with fall-off-the-bone, flavor-packed wings that will be the talk of your next BBQ session. Fire up that smoker and get wingin’!

FAQ

Q: Can I use regular Cherry Coke instead of Cherry Coke Zero?
A: Absolutely! Regular Cherry Coke will add a bit more sweetness. Feel free to adjust other sweet components (like honey or sugar in your rub) if you prefer less sweetness overall.

Q: What if I don’t have a smoker?
A: You can still make these wings in an oven set to the same temperatures. Add some liquid smoke to the sauce or seasonings to mimic that smoky flavor. The texture might be slightly different, but they’ll still taste great!

Q: How do I get the skin extra crispy?
A: If you want maximum crisp, turn up the heat for the last few minutes of cooking or place them under a broiler (if using an oven) for a short time, keeping a close eye to avoid burning.

Q: Can I use a different BBQ sauce?
A: Of course! Stubb’s Original works well, but feel free to swap in your go-to sauce. Just adjust the sweetness, spice, or tang to pair nicely with the Cherry Coke flavor.

Q: How should I store and reheat leftovers?
A: Refrigerate any leftover wings in an airtight container for up to 3 days. Reheat them in an oven or on a grill at 300–325°F until warmed through. You can also brush on more sauce if they’ve dried out a bit.