These Smoked Cherry Coke Wings Might Be the Best Wings You’ll Ever Make

/

Most smoked wings fall short — rubbery skin, thin smoke flavor, or sauce that burns before it sets. These Smoked Cherry Coke Wings fix all of that. By layering smoke, butter, and a reduced Cherry Coke BBQ glaze, this method builds sticky, sweet, smoky wings with real depth and bite-through skin — the kind of wings people remember after the cookout. If you’re looking for a smoker wing recipe that actually delivers bold flavor without frying, this is the one you want to run.

⭐ Why These Wings Work So Damn Well

Cherry Coke has a mix of sweetness, vanilla, and cherry flavor that really shines after it reduces. In the smoker, the light fruitwood smoke hugs every piece, and once you hit the wings with a blast of heat at the end, you get that crispy-sticky finish everybody loves.

  • 🍒 Cherry Coke naturally caramelizes into a killer glaze

  • 🔥 The smoke complements the sweet glaze instead of overpowering it

  • 😋 Crispy skin finish thanks to the hot-temp final step

  • 👍 Simple, no-nonsense prep

  • 🏆 Big flavor with minimal ingredients

Ingredients

🍗 Wings

  • Chicken wings

  • Olive oil

  • Your favorite dry rub

🍒 Cherry Coke Glaze

  • Cherry Coke

  • Brown sugar

  • BBQ sauce

  • Red pepper flakes

Instructions

1. Prep the Wings 🧂

  1. Add the wings to a big bowl.

  2. Drizzle in some olive oil.

  3. Hit them with your dry rub and toss until everything’s coated.

  4. Set the wings on a rack and chill them in the fridge for 1 hour to help the skin dry out.

2. Fire Up the Smoker 🔥

  • Heat your smoker to 225°F.

  • Cherry wood is perfect, but apple or any fruitwood works great too.

3. Smoke the Wings 🍗

  • Place wings directly on the grates.

  • Smoke for about 2 hours, or until they hit 165°F internal temp.

4. Make the Cherry Coke Glaze 🍒

  1. Pour the Cherry Coke into a saucepan on medium heat.

  2. Add brown sugar, BBQ sauce, and red pepper flakes.

  3. Simmer until it reduces into a thick, glossy glaze — usually 20–25 minutes.

5. Glaze & Crisp 🔥

  • Crank the heat up to 350°F (or move the wings to the hot zone of your grill).

  • Brush the glaze all over the wings.

  • Let them cook until the glaze caramelizes and the skin crisps up.

  • Pull at 175–185°F for the best tenderness.

6. Serve ’Em Up 🙌

Brush on a little extra glaze and watch them disappear.

🔥 Tips for Better Wings Every Time

Here’s what helps these wings hit that perfect balance:

  • Pat the wings dry and chill them — dry skin = crispier skin.

  • Let the Cherry Coke really reduce. Thin glaze won’t stick.

  • If you want extra shine, glaze twice.

  • Don’t skip the final high-heat blast. It’s the secret to crispiness.

  • Cherry Coke Zero works fine if you want things a little lighter.

🔥 Cherry Coke Wing Pitmaster Mistakes to Avoid

Cherry Coke wings can go sideways fast if you don’t respect the sugar. This is where most people miss — and why their wings burn instead of glaze.

Adding glaze too early
Cherry Coke is loaded with sugar. If you glaze before the skin is rendered, it’ll scorch long before the wings are tender.

Not rendering the skin first
Smoke alone won’t crisp wings. You need time at moderate heat to render fat before finishing hotter.

Too much sauce at once
Multiple thin coats build better flavor and texture than one heavy dunk.

Running the pit too hot early
Low-and-slow builds smoke flavor. Heat comes later. Flip that order and you’ll dry the meat or burn the glaze.

🍽 Serving Ideas

These wings go great with:

  • Cornbread or cornbread muffins

  • Smoked mac & cheese

  • Grilled corn or corn ribs

  • Roasted potatoes

  • A cold beer or cherry-bourbon cocktail 🍻

FAQ Section

Q: Can I use regular Cherry Coke instead of Cherry Coke Zero?
A: Absolutely. Regular Cherry Coke will add a little more sweetness — adjust the sauce or rub to balance.

Q: Can I make these without a smoker?
A: Yep! Use your oven at the same temps. Add a dash of liquid smoke or smoked paprika to keep that BBQ essence.

Q: How do I get crispier skin?
A: Finish the wings under high heat (350°F+), or give them a short broil at the end.

Q: Can I swap out the BBQ sauce?
A: Definitely. Try your favorite sweet or spicy BBQ blend — just keep that Cherry Coke base for depth.

Q: How do I store leftovers?
A: Store wings in an airtight container up to 3 days in the fridge. Reheat at 325°F until warmed through and brush with extra glaze.

🔧 Recommended Gear