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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.

  • servings: 6




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

Cook's Note

The glaze can be made ahead, cooled, and refrigerated in an airtight container for up to 3 days. Bring to room temperature before cooking wings. The wings can be completely prepared ahead and reheated in a 350-degree oven until warmed through, about 10 minutes.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Transfer to a warm platter, garnish with sliced jalapenos, and serve immediately.

Mad Hungry, May 2011



Reviews (4)

  • 15 Aug, 2012


  • 8 Mar, 2012

    I LOVE everything LSQ makes and her show is my favorite! I think maybe the glaze is being cooked too high and too long if it became clumpy. This shouldn't happen! My VERY favorite wing recipe is 'Wild Teriyaki Wingettes'; I've made it for yrs, if anyone wants the recipe email me at - happy cooking!

  • 19 Sep, 2011

    I agree with LOLady....this recipe was a good deal of work and a huge disappointment when it came to taste and flavor. The wings were completely blah and everyone who ate them was very disappointed. I wouldn't recommend this recipe to anyone.

  • 4 Sep, 2011

    Just made these wings and I had high hopes because they sounded spectacular. You have to be careful not to get the glaze too syrupy because it just turned to caramelly clumps when I poured it on the wings. After I got it to a liquid point again by reheating the clumps I could remove, I was able to follow the recipe as written and they looked wonderful. However, the flavor was skin deep and not even close to what I was hoping for. And I continue to search for the perfect wing recipe....