Many Southern families, mine included, have recipes that use Coca-Cola, most often shortened to “Co-Cola.” Mama still occasionally makes her Coca-Cola cake and Meme would sometimes use Coke when she baked her Easter ham. These nouveau Southern wings are by no means traditional, but they are lip-smacking good and garnered me a Golden Whisk Award from The Atlanta Journal-Constitution as one of the best recipes of 2005. The sweetness of the Coke, combined with the heat of the peppers, is incredible. Wing pieces are available at most supermarkets, but look for whole wings. Not only are these wings less expensive, but the tips may also be used to prepare chicken stock (page 227).
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
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.
Step 2
To make the glaze, in a small saucepan, bring the soda, lime juice, brown sugar, and the 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.
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.
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.
Step 5
Transfer to a warm platter, garnish with the sliced jalapeño chiles, and serve immediately.
making ahead
Step 6
The glaze can be made ahead, cooled, and refrigerated in an airtight container for up to 3 days. Bring to room temperature before cooking the wings. The wings can be completely prepared ahead and reheated in a 350°F oven until warmed through, about 10 minutes.
