Root Beer Chicken Wings

4.77 from 13 votes

Nothing beats these sweet & saucy Root Beer Chicken Wings. They’ll be the crowd-pleasing highlight of your game day party!

Course Appetizer

Cuisine American

Keyword root beer chicken wings

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 351kcal

Author Aubrey

Preheat the oven to 450 degrees F. Grease a baking sheet with non-stick cooking spray. Set aside.
Place the wings in a large mixing bowl. Generously season the chicken with salt and pepper, and toss until evenly coated. Arrange the wings in a single layer on the prepared baking sheet, leaving some space between each wing.
Bake for 20 minutes. Flip the wings over and bake for another 10 minutes.
Once you've flipped the wings, start the sauce. Add the root beer, brown sugar, smoked paprika, and chipotle powder to a small saucepan and whisk to combine. Bring to a boil over medium-high heat, whisking often. Once it's boiling, transfer 1/2 cup of the sauce to a bowl. Add the cornstarch and whisk to make a slurry. (see note) Pour the slurry into the pot and whisk to combine. Continue to cook, stirring often, until thickened. Remove from the heat.
Transfer the wings to a large mixing bowl and pour half of the root beer sauce over the wings. (Save the rest for dipping later.) Toss the wings until evenly coated and then arrange them on the same baking sheet. Pour any sauce in the bowl over the wings.
Bake for another 8 to 12 minutes, depending on how crispy you like your wings. You can flip them halfway through cooking to get both sides nice and crisp and help the sugars caramelize. Remove from oven.
Transfer the wings to a platter. Serve warm with extra root beer sauce and blue cheese or ranch for dipping.

If you prefer, you can use a mason jar to make the slurry. Add the sauce and cornstarch, seal with the lid, and shake until combined.
Nutritional information includes 1/4 cup of sauce per 1/2 pound of wings.