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

Source: Mad Hungry, May 2011



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.

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How would you rate this recipe?
  • zahira40
    15 AUG, 2012
  • MS11965725
    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!
  • SissySue
    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.
  • LOLady
    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....

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