Wednesday, September 14, 2016

Coca Cola Glazed Wings

I am excited to share another favorite in our house for tailgates, Chef Virginia Willis' Coca Glazed Wings.  They are lick smackin' good!

A few years ago, my husband bought me Chef Willis' cookbook, Bon Appetit, Y'all for my birthday.
He said it looked like something I would like and then sheepishly admitted that after going through the pages, a lot of food he would like to eat.  (He is such a good sport when it comes to my taste testing).  Turns out he was right.  Each page is better than the one before and I practically have every page dog eared.

Having been born and raised in Atlanta, Georgia, I have heard people cook with Coca Cola (makes a great glaze for ham).  So when I saw her Coca Cola Glazed Wings, I knew I had to try them out.  A-MAZING, y'all.  You just have to try it.  She even used the glaze on BBQ ribs too - yummy!

As her book says, Bon Appetit, Y'all!

Coca Cola Glaze Wings
These flavorful wings from Bon Appetit Y’all author Virginia Willis combine the sweetness of Coca-Cola and brown sugar with the heat of chiles and the tang of limes for a recipe that’s lip-smacking-good.

1 cup Coca-Cola
Juice of 2 limes
1 1/2 cups firmly packed light brown sugar
3 jalapeño chiles, finely chopped, plus 2 jalapeño chiles, sliced, for garnish
3 lbs. chicken wings (12–14 whole wings)
Coarse salt and freshly ground black pepper
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 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

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