Wings In Cola Recipes

COLA HOT WINGS

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.

10-MINUTE COLA WINGS RECIPE BY TASTY

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!

COCA COLA CHICKEN WINGS

Steps:

• Wash and clean the chicken wings. Cut the wings at the joint, and pat the chicken dry with a paper towel.
• Pre-heat the wok until it starts to smoke. Add the oil, and spread it around to coat the bottom of the wok. Now add the ginger and the chicken wings. Spread out the wing pieces in a single layer, and lightly brown them for a few minutes on each side. The wok should be over high heat.
• Now add the cola, Shaoxing wine, dark soy sauce, light soy sauce, and (if using), the orange peel and cinnamon stick. Bring it to a boil, cover the lid, and turn down the heat to medium. Let simmer for 12-15 minutes--until the sauce is almost dry (though there should still be a small pool of sauce at the bottom of the wok). Stir the wings, and add salt to taste.
• Now turn up the heat, and quickly stir the wings until the sauce coats each piece. Serve!

WINGS IN COLA

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.

WHISKEY COLA CHICKEN WITH BEETS AND SWEETS

Steps:

• Preheat oven to 375 degrees F.
• Boil the beets in salted water until softened, approximately 20 minutes. Using a rag and gloves, peel your beets. Cut into 1-inch wedges and set aside.
• Cut the sweet potatoes into 1-inch wedges. Place in a roasting pan with approximately 1/2 inch water. Top with margarine, cover pan with foil and bake until al dente, 15 to 20 minutes.
• Next, trim all fat off chicken thighs and discard. Set chicken aside. Whisk together honey, cola, whiskey, mustard, sriracha, ginger powder, 2 tablespoons blended oil and 1 teaspoon chopped garlic in a medium bowl. Set aside half the sauce for later, then add the chicken thighs to the remaining sauce. Mix until the chicken is fully coated, then place on a parchment-lined sheet pan and bake until sauce and chicken start to darken and the internal temperature is at least 165 degrees F, 15 to 20 minutes.
• Meanwhile, add the remaining 2 tablespoons oil to a saute pan set on medium-high. Once oil is hot, add diced onion and remaining teaspoon chopped garlic and cook until the onions and garlic turn translucent, then add sweet potatoes. Saute until the outsides of the sweet potatoes crisp up, 7 to 10 minutes.
• Toss beets and kale together in a mixing bowl. Add sweet potato mixture directly from the saute pan while hot. Mix all together, then add cilantro, parsley, rosemary and pepper and move to a sheet pan. Place in the oven to heat and crisp kale, approximately 5 minutes. Remove and plate with chicken. Top chicken with reserved sauce and serve.

COLA CHICKEN WINGS

Steps:

• Put the chicken wings in a pan and cover with 1 litre cola. Add the bay leaves and allspice berries. Cover and gently simmer for 20 mins. Heat oven to 180C/160C fan/gas 4. Drain the wings and pat dry. Transfer to a roasting tin and toss with the oil, then cook for 20 mins. Meanwhile, put the remaining cola, the soy sauce, ketchup, sugar and mustard in a pan and bubble until you have a thick glaze. Paint the glaze over the chicken and return to the oven for another 15-20 mins, brushing with more glaze at 5 min intervals.

COLA-BRINED CHICKEN WINGS

Steps:

• Pour 1/2 cup kosher salt and the cola into a resealable plastic bag, mix until the salt dissolves. Add the chicken wings, coat with the brine, squeeze out excess air, and seal the bag. Brine in the refrigerator for 2 hours. While the chicken is brining, stir together the vegetable oil, brown sugar, 2 tablespoons kosher salt, garlic powder, black pepper, mustard powder, and paprika in a small bowl to form a paste; set aside.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Drain the chicken wings in a colander set in the sink, then pat dry with paper towels. Place the wings into a large mixing bowl, then mix in the spice paste until evenly coated.
• Grill the wings on the preheated grill, turning occasionally, until the chicken is no longer pink at the bone, 10 to 15 minutes.