PARTNER CONTENT WITH
words by STEPHANIE CAIN
illustrations by AMANDA LANZONE
It’s a football watch party and you’re ready to pull out the wings…but with a twist.
What’s a spin on game day wings we’d bet your guests have probably never had?
Barefoot Wine-infused barbecue sauce.
Recipe developer, cookbook author, and content creator Mary Cressler believes the best way to pair wine and wings is to add a little Cabernet Sauvignon to the sauce.
“I like to show people how easy it is to cook with wine in unexpected ways,” Cressler says. “Wine adds depth and richness to barbecue sauce, giving it this slightly jammy, savory flavor that works so beautifully with the char of the grill.”
Cressler has spent over a decade developing hundreds of grilling recipes on her wine and barbecue site, Vindulge. Her philosophy? Great food and wine pairings shouldn’t feel intimidating — they should be exciting. She finds the process of discovering bold, flavorful combinations exhilarating.
That’s exactly why VinePair tapped Cressler to share her go-to grilled chicken wings recipe featuring a bold red wine-infused barbecue sauce — paired perfectly with Barefoot Cabernet Sauvignon.
Cressler’s sauce is the real star here. While wings are traditionally paired with beer, she’s flipping the script: using wine adds a flavorful twist to a simple dish and impresses your guests. Her secret? Crafting a sauce that complements the wine, not competes with it.
“Most classic sauces, like what you’d find in a typical Buffalo-style sauce, are heavy in vinegar and spice,” Cressler says. “The combo of reduced wine and a Kansas City-style sauce really balances well with the richer, fruitier flavors of the wine.”
Cressler recommends Barefoot Cabernet Sauvignon for its rich notes of dark berries, which deepen the flavor of the barbecue sauce. Its bright acidity and fruit-forward profile balance the sweetness of a store-bought sauce, transforming it from simply good to, as she puts it, “Wow, what is that sauce?”
This article is sponsored by BAREFOOT.
Grilled Chicken Wings with Red Wine Infused BBQ Sauce
Ingredients
2 pounds chicken wings, drums and flats (see prep notes)
1 tablespoon kosher salt
1 tablespoon coarse black pepper
1 tablespoon granulated garlic (use 1 teaspoon if you only have regular garlic powder)
1 teaspoon corn starch
Barefoot Cabernet Sauvignon BBQ Sauce
½ cup Barefoot Cabernet Sauvignon
2 tablespoons unsalted butter
¾ cup bottled Kansas City style BBQ sauce
Directions
To prep: at least 4 hours before grilling or overnight, pat the wings dry with a paper towel.
Place them on a sheet tray, ideally lined with a cookie drying rack.
Store in your refrigerator uncovered for up to 24 hours. This will dry and dehydrate the wings and help them stay crispy.
Then, before grilling, remove from the fridge and follow the seasoning instructions.
To season: place the prepared wings in a one-gallon plastic sealable bag. Then add the salt, pepper, garlic, and corn starch. Seal the bag and shake it well to season the wings. Remove the wings and place on a sheet pan with a cookie drying sheet on top (this will help excess rub and corn starch drop to the bottom).
To make the Barefoot Cabernet Sauvignon BBQ Sauce: In a small saucepan over medium heat, add the Barefoot Cabernet Sauvignon and bring to a simmer. Reduce the wine by half at a simmer (about 6 minutes). Then add the butter and stir until it has melted. Add the BBQ sauce and stir again until it all comes to a simmer (about 1 minute). Remove from heat, stir, and set aside.
To cook: prep the grill. Preheat the grill using direct grilling. Target 400F as the internal cooker temperature.
Place the wings on the grill over direct heat with the lid closed. Grill for 4 to 5 minutes until browned. As the wings grill, they will drip fat on the fire, causing flare-ups. Be prepared to flip often to prevent burning. If you find that some are browning quicker than others (because of hot spots), rotate the wings to different areas of the grill to continue cooking.
After 4 to 5 minutes, flip the wings and cover again. Keep rotating them around the grill if needed.
After 5 more minutes, flip again, and grill for another 5 minutes. The wings should be crispy on all sides and read at least 170F using an instant-read thermometer.
Remove and then place directly into a bowl with the sauce and toss together. Serve warm with the wing sauce.
Barefoot Wine Cabernet Sauvignon is the Secret to this Wing Sauce
The secret to a winning food and wine pairing on game day? Keep it simple — but make it delicious. That’s why Cressler loves her unexpected spin on a classic: grilled chicken wings glazed with Barefoot Wine-infused barbecue sauce, served up with a classic favorite: Cabernet Sauvignon.
“Most home cooks, especially when entertaining, don’t want complicated recipes,” she said. “They want approachable dishes and wines that still deliver that wow factor in terms of flavor.”
Barefoot Cabernet Sauvignon is her go-to for this recipe. Its juicy layers of raspberry and blackberry jam adds depth to the sauce, while its balanced structure stands up beautifully to the richness of the glazed wings. A soft vanilla finish with a hint of spice makes it both a perfect pairing and a crowd-pleasing choice.
For those who prefer an even fruitier option, Cressler also recommends Barefoot Merlot. Its lush red cherry notes complement the smoky flavors of the dish, offering another easy, flavorful option.
“Barefoot Wine shows that great flavor doesn’t have to come with a high price tag,” says Cressler. “Barefoot is approachable, versatile and perfect for putting a twist on traditional dishes — just fire up that grill, pour a glass, and enjoy the experience!”
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SOME CALLOUTS FROM CRESSLER FOR THE RECIPE:
Flare-ups can happen easily when cooking over live flame, but moving the wings around helps them cook evenly and stay golden, not charred.
It helps any wine pairing if the wine is also an ingredient in the food.
You won’t miss a touchdown if you grill the wings ahead of time, then just toss in the sauce right before serving.
The secret to extra crispy skin is twofold: First, dry the wings overnight. Place them on a raised cookie drying rack on a sheet pan, and put them in the fridge. Secondly, cornstarch! Combine cornstarch with the seasoning and coat the chicken in it before grilling.
“This is a recipe for wine lovers who also enjoy watching football,” she adds. “People are grazing, cheering, and coming back for seconds.”
Isn’t that the best way to watch a game?
While preparing and grilling, Cressler playfully recommends pouring yourself a glass of Barefoot Wine — after all, cooking is more fun when you’re sipping what you’re pairing with the dish!
That Wow Factor