Whiskey & Coke Chicken Wings Take the Classic Combo to Bold New Places

Published On 06/20/2016 Published On 06/20/2016

Whiskey and Coke Chicken Wings


  • 1/4 cup Sriracha
  • 1/2 cup whiskey
  • 1/2 cup Coca Cola
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 2 lb chicken wings, separated into 'wingettes and drumettes'
  • 1/2 tbsp black pepper
  • 1 tbsp paprika
  • 1 tsp cayenne
  • 1/2 tbsp garlic powder
  • 1 tsp salt
  • 1/2 cup plain flour
  • 3 eggs
  • 2 tbsp cold water
  • sunflower oil, for deep frying


  • Get started on your prep. Ensure that your wings are nice and dry and are as close to
    room temperature as you can muster.
  • Pop them on a small plate alongside 2 bowls, one containing your flour and the other
    with your eggs in.
  • Pop your garlic powder, paprika, cayenne, salt and black pepper into your flour bowl and
    mix to combine.
  • Add your water to the eggs and whisk until uniform in color.
  • Dunk a wing into your egg, lift out and allow to drain briefly before placing into your
    seasoned flour. Turn your wing to give it a good coating then shake off the excess.
  • Repeat with all of your wings.
  • Get your sunflower oil up to 430ºF and fry your wings in two batches for 7 or so minutes.
    You want good color but also for your wings to be cooked through and semi-confited in
    the oil. Bring out, drain and pop onto a large baking tray.
  • In a pan over medium heat, add your whiskey, Coke, Sriracha, soy and sugar. Bring up to
    a simmer to ensure all has melted then pop in your garlic. Cook for 5 or so minutes to
    reduce the sauce and get it nice and thick and sticky.
  • Glaze your rested wings liberally with the sauce, then throw in the oven to broil on high
    for 3 minutes or so.
  • Serve with a cooling dip- ranch works well here- and a few crudités to cleanse to palette
    between wings.
  • Napkins are useful!
  • Enjoy!
Twisted / Thrillist