COCA-COLA GLAZED WINGS
Chef Virginia Willis uses the classic Southern technique of reducing Coca-Cola and spices into a syrupy glaze for these flavorful chicken wings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Position an oven rack 4 inches below the broiler element. Preheat the broiler. Line a baking sheet with aluminum foil and place an ovenproof rack on the lined baking sheet.
- To make the glaze, in a small saucepan, bring the soda, lime juice, brown sugar, and chopped jalapeno chiles to a boil over high heat. Decrease the heat to medium-low and simmer until syrupy, about 30 minutes; keep warm over low heat.
- To prepare the chicken wings, cut off the wing tips (reserve the tips to make stock) and halve the wings at the joint. Place the wing pieces in a large bowl and season with salt and pepper. Pour about half the glaze over the wings and toss to coat. Keep the remaining sauce warm over low heat.
- To broil the wings, place the glazed wings on the rack set on the baking sheet. Broil for 10 minutes per side, brushing twice on each side with the reserved glaze.
- Transfer to a warm platter, garnish with sliced jalapenos, and serve immediately.
COCA-COLA-GLAZED WINGS
Many Southern families, mine included, have recipes that use Coca-Cola, most often shortened to "Co-Cola." Mama still occasionally makes her Coca-Cola cake and Meme would sometimes use Coke when she baked her Easter ham. These nouveau Southern wings are by no means traditional, but they are lip-smacking good and garnered me a Golden Whisk Award from The Atlanta Journal-Constitution as one of the best recipes of 2005\. The sweetness of the Coke, combined with the heat of the peppers, is incredible. Wing pieces are available at most supermarkets, but look for whole wings. Not only are these wings less expensive, but the tips may also be used to prepare chicken stock (page 227).
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Position an oven rack 4 inches below the broiler element. Preheat the broiler. Line a baking sheet with aluminum foil and place an ovenproof rack on the lined baking sheet.
- To make the glaze, in a small saucepan, bring the soda, lime juice, brown sugar, and the chopped jalapeño chiles to a boil over high heat. Decrease the heat to medium-low and simmer until syrupy, about 30 minutes; keep warm over low heat.
- To prepare the chicken wings, cut off the wing tips (reserve the tips to make stock), and halve the wings at the joint. Place the wing pieces in a large bowl and season with salt and pepper. Pour about half the glaze over the wings and toss to coat. Keep the remaining sauce warm over low heat.
- To broil the wings, place the glazed wings on the rack set on the baking sheet. Broil for 10 minutes per side, brushing twice on each side with the reserved glaze.
- Transfer to a warm platter, garnish with the sliced jalapeño chiles, and serve immediately.
- The glaze can be made ahead, cooled, and refrigerated in an airtight container for up to 3 days. Bring to room temperature before cooking the wings. The wings can be completely prepared ahead and reheated in a 350°F oven until warmed through, about 10 minutes.
CHINESE COCA-COLA WINGS (KELE JI)
They say that Coca Cola is now sold in every country in the world but North Korean and Cuba. In China, it's being put to use in ways that appeal to local tastes. To cure a cold, Chinese people enjoy Coke boiled with ginger slices, and garnished with lemon slices. Today, I was served Cola Chicken Wings. I see other Chinese Cola Chicken Wing recipes on the web, but none with the combination of whole spices I encountered today. Simple and tasty. Enjoy!
Provided by Kate S.
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken wings, marinade 15 min in soy sauce, and drain, reserving marinade.
- Heat wok over high heat, add oil to heat, and and toss ginger, garlic, and peppercorns or chilies until fragrant, then add chicken wings and stir-fry until skin is seared.
- Add remaining ingredients and reserved marinade and simmer 15-25 min until sauce is reduced to a caramelized glaze. Add some water if needed.
- Garnish with scallions if desired.
Nutrition Facts : Calories 658.2, Fat 46.8, SaturatedFat 12.1, Cholesterol 192.5, Sodium 1211.1, Carbohydrate 8.1, Fiber 0.2, Sugar 5.8, Protein 48
COLA CHICKEN WINGS
Prepare to get messy with these sticky chicken wings, made with a glaze of cola, ketchup, soy sauce and mustard. A party food favourite, they're best served alongside plenty of napkins!
Provided by Cassie Best
Categories Buffet, Snack
Time 1h15m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Put the chicken wings in a pan and cover with 1 litre cola. Add the bay leaves and allspice berries. Cover and gently simmer for 20 mins. Heat oven to 180C/160C fan/gas 4. Drain the wings and pat dry. Transfer to a roasting tin and toss with the oil, then cook for 20 mins. Meanwhile, put the remaining cola, the soy sauce, ketchup, sugar and mustard in a pan and bubble until you have a thick glaze. Paint the glaze over the chicken and return to the oven for another 15-20 mins, brushing with more glaze at 5 min intervals.
Nutrition Facts : Calories 250 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 0.4 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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- In a large zip-top plastic bag, combine the soy sauce, vinegar, garlic and pepper. Add the chicken wings to the bag, zip shut, and toss until chicken is well coated with marinade. Marinate in the refrigerator for at least 4 hours, or overnight if at all possible.
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