I’ve always been a fan of Carolina BBQ sauces. And although there are lots of variations from region-to-region, they all have vinegar in common. These Carolina wings packed that great vinegar punch, and then some. I found myself not able to get enough of the sauce on these wings. I’m quite sure I’ll end up using this exact recipe on more than wings.
The Perfect Heat
These Carolina wings are a bit spicy, but they have the right amount of spiciness in my opinion. I like a little kick in just about everything I eat, but that doesn’t mean I need to be in pain and not able to taste my meal. The balance between the heat and sweetness is necessary, and the sauce on these wings has achieved that balance spot-on. It’s fantastic stuff.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my Detroit hot honey wings.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Carolina Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the Carolina wing sauce
- ¼ cup ketchup
- ½ cup red wine vinegar
- ¼ teaspoon dried red pepper flakes
- 1 tablespoon adobo sauce
- 1 teaspoon dry mustard
- 2 teaspoons granulated garlic
- 1 teaspoon sugar
Instructions
- While the wings are cooking, make the sauce by whisking together all ingredients in a medium saucepan over medium heat. Keep warm until ready to use.
- Toss wings in sauce before serving.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
