Happy Wednesday to you all as I hope your week is going well so far. This meal seems to be the one that would have been most likely paired with my Monday night football viewing, but that garlic butter shrimp linguine was quite delicious.
Well, tonights meal or appetizer or however you consume these luscious syrupy morsels of glory will be definitely a touchdown for you or your party! You may think Coke, sure I like to drink it, but a sauce, yea its perfect. It creates this sweet almost molasses coating that only gets enhanced by garlic, lime juice, ginger and a bit of heat from some arbol peppers. Once you make it, you’re going to think what else can I use this sauce blessed from the Cola Gods, it is sooo good.
Short and sweet just like the 4 letters spelling out the secret ingredient to this wonderful meal. Thank you so much for reading and have a great new day tomorrow.
1 cup Coca-Cola
Juice of 2 limes
1 ½ cups firmly packed light brown sugar
2 arbol peppers, finely chopped or 1 if you like it less hot
2 tbsp apple cider vinegar
3 cloves garlic, minced
2 tbsp grated fresh ginger
3 lbs. chicken wings (12–14 whole wings)
Coarse salt and freshly ground black pepper
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, vinegar, garlic, ginger and chopped arbol peppers 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 speed up the process, you can always add 1.5 tablespoons of corn starch to 1 tablespoon of water, mix and add to your sauce, it will thicken quicker.
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 7 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.