Spicy Coca-Cola Jalapeno Glaze Chicken Wings

You know those girls who claim that their perfect date is going to a bar to watch a game, while eating chicken wings and drinking beer?  Yeah, that’s so not me.  Although I pride myself on being low maintenance, that would so not be my ideal way to spend a day or evening (more like hike, picnic, beach, DVD… for those of you taking notes).

For one, I’ve never really enjoyed watching games.  I’m a doer, not a watcher when it comes to sports.  And beer?  Well, name a bar in Honolulu that has a gluten-free beer on tap.  The wings?  I’m the kind of girl who’d end up with the sauce all over my face and clothing.  Let’s just say I do better when I’m using utensils.

That all said, I’ve been meaning to make these wings for probably about 3 years now.  I noticed the recipe just after Virginia Willis’ cookbook, Bon Appetit Y’All came out, bookmarked it and promptly forgot about them until a couple weeks ago.  Was the wings worth the wait?  Yes, they were.  The sweetness of the Coke combines with the heat of the Jalapenos and the acidity of the limes.  If you’re similarly messy or just don’t like wings, the marinade would also be great on chicken legs or thighs and the chicken would be even better on the grill.


Spicy Coca-Cola Jalapeno Glaze Chicken Wings

Yield: one dozen wings


* 1 cup Coca-Cola Classic
* Juice of 2 limes
* 1 1/2 cups packed light brown sugar
* 4 Jalapeno peppers, minced
* 2 pounds chicken wings (about a dozen), patted dry with paper towels
* salt and pepper


Combine the Coke, lime juice, brown sugar and jalapeno peppers in a saucepan and bright to a boil over high heat. Reduce heat to medium-low and simmer until the sauce is thick and syrupy, about 30 minutes.

While the sauce is simmering, preheat your oven's broiler, with a rack approximately 4 inches below the heating element. Line a baking sheet with aluminum foil and place and ovenproof rack on top of the foil-lined baking sheet.

Place the chicken wings in a large bowl and season with salt and pepper. Pour approximately half of the glaze over the wings and toss to coat.

Place the wings on the rack and broil the wings for approximately 10 minutes each side, brushing the reserved glaze twice on each side.

Transfer to a platter and serve immediately.

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