Coca-Cola Glazed Wings

Rating: 3.74 stars
34 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1

Chef Virginia Willis uses the classic Southern technique of reducing Coca-Cola and spices into a syrupy glaze for these flavorful chicken wings.

Mad Hungry, May 2011, Mad Hungry

Gallery

Read the full recipe after the video.

Recipe Summary test

Servings:
6
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Cook's Notes

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.

Advertisement

Reviews (4)

34 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Anonymous
Rating: Unrated
08/15/2012
wings
Anonymous
Rating: Unrated
03/08/2012
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 srprael@comcast.net - happy cooking!
Anonymous
Rating: Unrated
09/19/2011
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.
Advertisement
Anonymous
Rating: 3 stars
09/04/2011
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....
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 09/25/2021