Here I am just going to copy the whole article:
Mar 25, 2009 04:30 AM
Susan Sampson Food Writer
Have your cocktail and eat it, too. These wings are reminiscent of a simple favourite, rum and Coke with a twist of lime. Cooking with cola is not that weird. These wings are darkly glazed, but they are not as sweet as you might think.
This was inspired by a Southern recipe for cola wings. You can buy wingettes and drummettes in the supermarket. Or use whole wings: trim the tips and reserve them for stock, then cut each wing into two sections.
INGREDIENTS
1 cup cola
Juice of 2 limes
1/4 cup dark rum
1-1/2 cups packed brown sugar
4 jalapeños, seeded, finely chopped
4 lb (1-3/4 kg) wingettes and drummettes
Kosher salt + freshly ground pepper to taste
DIRECTIONS
-Stir together cola, lime juice, rum, sugar and jalapeños in small pan. Bring to boil on medium-high heat. Reduce heat to medium-low. Simmer until syrupy, about 15 minutes.
-Put wingettes and drummettes in large bowl. Toss with salt and pepper. Stir in half the cola syrup.
-Using tongs, transfer wings to baking sheet lined with parchment. Bake 10 minutes in centre of preheated 400F oven.
-Meanwhile, pour leftover cola syrup from bowl back into pan. Bring to boil on medium-high heat. Boil 5 minutes. Remove from burner. Cover to keep warm.
-Brush wings with cola syrup. Move oven rack to top position and place a heatproof serving platter on the bottom rack. Place sheet with wings under broiler. Broil about 10 minutes, until flesh is tender and skin is glazed dark brown, turning at halftime and brushing with syrup. Remove wingettes and drummettes to platter as they are done; they burn easily.
Makes 8 servings.
Star-tested by Susan Sampson ssampsonthestar.ca
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I'm not sure I like the anti-Revolutionary tones of the name of these wings, but I would definitely try eating them. If you make-em, let me know, and send some photos.
Thanks Teena!!!
2 comments:
I have a 36 pack of wings in the fridge, I just might try to adapt this recipe to the grill. Will let ya know if I do.
Last night tried wings with Weber's new Kickin It Chicken "rub" (it's whole spices in a grinder) on a batch of wings and finished with basic 50/50 butter/hot sauce. The rub added a nice texture/appearance to the grilled wing and a bit of heat but nothing strong.
You ever brine your wings first? I saw someone else mention it.
Lemme know when you try 'em!
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