Coca Cola Glazed Wings Recipes

Steps:

• Heat the olive oil in a medium nonstick skillet over medium heat. Add the chicken wings and sear for 1-2 minute per side, until just crispy.
• Add the soy sauce and cola and increase the heat to high. Bring to boil and cook, stirring constantly, until the sauce is reduced and syrupy and the wings are warmed through and well coated, 5-7 minutes.
• Garnish with scallions and serve immediately.
• Enjoy!

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken wings in a shallow casserole dish. Season with garlic salt and onion salt. Mix cola, sugar, and soy sauce; pour mixture over chicken wings.
• Bake, covered, at 325 degrees F (165 degrees C) for 2 hours. Turn wings over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours. Turn wings every 30 minutes or so.

Steps:

• 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 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.

Steps:

• 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 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.
• 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.
• 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.

Steps:

• For the sauce:
• In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
• For the dry rub:
• Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
• Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
• Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine hot sauce, cola, soy sauce, cayenne and pepper., Prepare grill for indirect heat, using a drip pan. Grill chicken wings, covered, over indirect medium heat on an oiled rack for 10 minutes. Grill 30-40 minutes longer, turning occasionally and basting frequently with sauce until wings are nicely glazed. Serve with salad dressing.