I met award-winning cookbook author Virginia Willis about a month ago at IACP Portland. We hit it off immediately, trading laughs and stories over a few glasses of wine and a memorable tasting of seafood prepared on salt blocks by Mark Bitterman, a noted salt expert. The conversation flowed easily and the evening was full of warmth and good company.
Virginia, who once served as Martha Stewart’s kitchen director, wrote Bon Appetit, Y’all: Three Generations of Southern Cooking, a book that became an instant favorite of mine. From that book I’ve already made and loved her Cola Glazed Baked Wings and Dirty Rice; both disappeared quickly at my family table.
She has a delightful personality and a charming presence — the kind of person you want to spend an afternoon with. If you have a moment, visit her blog. I joked that if she lived next door I would never leave her doorstep. I’m planning a trip to Atlanta soon, and I confess I’m hoping to stop by her house for a bite. We promised that next time I’ll teach her more about blogging and she’ll bake me a pie. I suspect she’s getting the better end of the bargain.
How to make Cola Glazed Baked Wings
This recipe uses simple, everyday ingredients and produces sticky, sweet-and-spicy wings. A cola like Dr Pepper would work well if you prefer its flavor.
Start by simmering the sweet cola glaze until it becomes syrupy:
Add minced jalapeño to taste for brightness and heat:
Let the glaze cool a little, then toss it with the wings so they soak up the flavor:
Bake or broil the wings, flipping and brushing with glaze for a sticky finish:
Serve hot and enjoy.
Virginia Willis’ Cola Glazed Wings Recipe
Ingredients
- 1 cup cola
- Juice of 2 limes
- 1 1/2 cups firmly packed light brown sugar
- 1 jalapeno, finely minced (discard the seeds)
- 2 pounds chicken wings
- 1/4 teaspoon coarse salt
- Freshly ground black pepper
Instructions
To make the glaze:
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In a small saucepan, bring the cola, lime juice, brown sugar and the minced jalapeño to a boil over high heat. Reduce the heat to medium-low and simmer until the mixture becomes syrupy, about 30 minutes. Keep the glaze warm over low heat.
To prepare the wings:
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Trim off the wing tips (reserve them for stock if you like) and separate the wings at the joints. Place the wing pieces in a large bowl and season with the coarse salt and freshly ground black pepper. Pour about half of the warm glaze over the wings and toss to coat. Keep the remaining glaze warm for basting.
To bake the wings:
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Position a rack about 4 inches below your broiler element and preheat the broiler. Line a baking sheet with aluminum foil. Arrange the glazed wings on the baking sheet and broil 10–12 minutes per side, brushing twice on each side with the reserved glaze to build a sticky, caramelized coating. Transfer the finished wings to a platter and serve hot.
Notes
The original recipe calls for more jalapeños; I reduced the amount to tame the heat. Use more minced jalapeños or add thinly sliced jalapeño rounds to the wings if you prefer a spicier result.