Side Pannel
Coca-Cola Glazed Chicken Wings
Coca-Cola Glazed Chicken Wings
- Recipe Submitted by Seattle Girl on 11/01/2010
Category: Main Dish, Inexpensive, Finger Food, Poultry
Ingredients List
- 1 cup Coca-Cola
- Juice of 2 limes
- 1 1/2 cups firmly packed light brown sugar
- 1/2 onion, chopped
- 2 jalapeños, finely minced (discard the seeds)
- 1 tablespoon cooking oil
- 2 pounds chicken wings
- 1/4 teaspoon salt
- Freshly ground black pepper
Directions
1. Make the glaze:
In a medium saucepan, combine the Coca-Cola, lime juice, brown sugar, onion and minced jalapeños. Heat over high heat to boiling, stirring constantly. Reduce the heat to medium-low and simmer for 30 minutes or until the mixture is syrupy; keep warm over low heat.
2. Prepare the wings:
Cut off the wing tip and separate 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.
3. Bake the wings:
Position an oven rack 4 inches below the broiler element in the oven. Preheat the broiler. Line a baking sheet with aluminum foil. Place the glazed wing on the baking sheet and bake for 10 minutes per side, brushing twice on each side with the reserved glaze. Transfer to a platter and serve hot.
In a medium saucepan, combine the Coca-Cola, lime juice, brown sugar, onion and minced jalapeños. Heat over high heat to boiling, stirring constantly. Reduce the heat to medium-low and simmer for 30 minutes or until the mixture is syrupy; keep warm over low heat.
2. Prepare the wings:
Cut off the wing tip and separate 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.
3. Bake the wings:
Position an oven rack 4 inches below the broiler element in the oven. Preheat the broiler. Line a baking sheet with aluminum foil. Place the glazed wing on the baking sheet and bake for 10 minutes per side, brushing twice on each side with the reserved glaze. Transfer to a platter and serve hot.
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