top of page

Crispy Dunked Wings

Serves 24

Hands-on time: 20 minutes

Hands-off time: 40 minutes


1 cup Coca-Cola No Sugar, plus extra for serving

1 cup BBQ sauce

2 tbsp Worcestershire sauce

½ tsp corn flour

24 uncooked chicken wingettes and drumettes

½ tsp each salt and pepper, optional

1 cup buttermilk

1 cup seasoned flour

3 cups vegetable oil

Serving Suggestions:

Fresh coriander


1. Add the Coca-Cola No Sugar, BBQ sauce, Worcestershire sauce and corn flour to a small pot, stirring. Place the pot over medium-low heat and simmer for 15-20 minutes or until thickened, stirring in 5-minute intervals. When thickened, set aside.

2. In the meantime, heat a medium pot with 3 cups of oil. *Chef’s Tip: To test if the oil is ready, dip the back of a wooden spoon into the oil. When small bubbles start forming around the wooden spoon, it is ready.

3. Add the chicken to a large mixing bowl. Season with salt and pepper, and add the buttermilk. Mix until evenly coated. *Chef’s Tip: For more tender chicken, leave the chicken in the buttermilk overnight.

4. Add the seasoned flour to a resealable bag. Drop the buttermilk-soaked winglets into the bag in groups of 4. Seal the bag and shake until they have been coated. *Chef’s Tip: Make your seasoned flour by adding 1 tablespoon of chicken spice to 1 cup of flour.

5. Gently lay the coated wings into the hot oil and fry, a few at a time, for 5-7 minutes or until golden brown and crispy. Ensure to turn them every 2 minutes.

6. Add the hot crispy wings to the thickened, warm Cola glaze and toss them until well coated. *Chef’s Tip: Any leftover glaze can be stored in the fridge and added to stews or used to marinate meat for extra flavour.

7. Serve the wings garnished with coriander alongside a glass of iced Coca-Cola, and ENJOY!


Recent Posts


Join the Foodies community and share your Foodies of SA creations with us!

home page 1440x436px.jpg
bottom of page