As stated in my recipe, I used Woodbridge Cabernet for this recipe, and it turned out fantastic. It is easily affordable and has a taste of blackberries and dark cherries with a medium body that pairs well with any meat. It would also be delicious with a light-bodied red like Zinfandel with its spicier taste. Merlot is another one that I like with sticky ribs and wings, so you could try that, too. I have not tried white wine with them, but I am sure they would work well with that, too.