Hot Sauce and Cola Chicken Wings

Hot Sauce and Cola Chicken Wings

Prep Time

320 minutes

Cook Time

20 minutes

Serves

 
Hot Sauce and Cola Chicken Wings

Avocado salsa for dipping brings great flavor and a beautiful look to this plate of chicken wings.

Recipe courtesy of Midwest Living®.

Nutrition facts per serving:
(Servings Per Recipe 4 or 6 main-dish servings or 12 appetizer servings) Calories 637, Total Fat (g) 52, Cholesterol (mg) 181, Sodium (mg) 271, Carbohydrate (g) 15,
Fiber (g) 5, Protein (g) 31.

Ingredients

  • 24 chicken wings (about 4 1/2 pounds), tips removed
  • 1 12-ounce can cola
  • 1 2-ounce bottle hot-pepper sauce
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/4 cup cola
  • 1 tablespoon unsalted butter
  • 1 recipe Avocado Salsa (recipe follows)

Preparation

  • 1 Place the chicken wings in a large, heavy, self-sealing plastic bag set in a shallow dish. Pour the 12-ounce can of cola over the chicken wings. Seal bag. Marinate in the refrigerator for at least 1 hour or for up to 4 hours, turning bag occasionally. Drain the chicken wings, discarding the cola marinade. Return wings to bag; pour the hot-pepper sauce over the chicken wings. Close bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain the chicken wings, discarding the hot-pepper sauce marinade.
  • 2 In a very large skillet, heat the oil over medium-high heat. Cook 12 chicken wings in the hot oil over medium heat till brown on all sides. Remove from skillet; place in a well-greased, foil-lined large roasting pan. Repeat with the remaining chicken wings, adding more oil, if necessary. Reserve the pan drippings. Bake chicken wings in a 450°F oven for 20 minutes or till tender and no longer pink.
  • 3 For sauce: In the same skillet, cook and stir garlic over medium heat for 1 minute. Add the 1/4 cup cola. Bring to boiling; reduce heat. Simmer, stirring occasionally, 1 minute or till liquid is reduced to about 2 tablespoons. Whisk in butter till melted and the sauce is thickened. Keep warm.
  • 4 To serve, spoon Avocado Salsa into the center of 4 or 6 dinner plates. Place 4 or 6 of the chicken wings around the salsa. Drizzle the warm sauce over the chicken wings. Makes 4 or 6 main-dish servings or 12 appetizer servings.
  • 5 Avocado Salsa: In a medium mixing bowl, combine 2 medium avocados, halved, seeded, peeled and finely chopped; 1 large tomato, finely chopped; 4 green onions, finely chopped; 1/4 cup snipped fresh cilantro; 3 tablespoons rice vinegar; 2 tablespoons lime juice; 2 cloves garlic, minced; 1/4 to 1/2 teaspoon crushed red pepper and 1/8 teaspoon salt. Cover and chill for 1 to 2 hours. Makes about 2 1/2 cups.

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