Ingredients
- 8 pieces chicken wings
- 2 tablespoon vegetable oil
- 2 tablespoons green seasoning
- 1 tablespoon all-purpose seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 2 teaspoon chili powder, or to taste
- 1/2 cup dark rum
- 1/2 cup coke
- 1/2 tablespoon honey
- 1/4 cup hot sauce (Your favorite hot sauce)
- 2 ounce butter, (salted or unsalted) chopped up
- 1/2 teaspoon cornstarch
- 1/2 teaspoon water
Instructions
Preparing the Wings
- To prepare the chicken wings for marination, start by clearing up the wings and removing any excess feathers, and adding enough water to cover the wings in a large bowl.
- Add lemon juice to the water and let the wings soak for up to a minute.
- Thoroughly rinse the wings thoroughly with fresh water to eliminate any impurities.
- Repeat the rinsing and draining process at least twice to ensure all traces of lemon juice are gone.
- Once drained, place the wings in a bowl and let them sit for a moment to allow any remaining water to drain to the bottom and drain once more.
- Finally, use a clean paper towel to pat the wings dry, then discard the towel.
- Pat dry with a paper towel to remove excess moisture.
Marinating the Wings
- In a large bowl, mix together the vegetable oil, all-purpose seasoning, garlic powder, onion powder, chili powder, paprika, and salt.
- Massage the wings in the mixture until they are coated evenly.
- Cover the bowl with cling wrap and allow the wings to marinate in the mixture for 10 to 15 minutes or overnight for best results.
Baking The Wings
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper or aluminum foil.
- Arrange the marinated wings on the baking sheet in a single layer and drizzle with a little more vegetable oil.
- Bake the wings for 40 to 45 minutes, basting every 20 minutes with the pan juices to keep them moist and cook evenly.
Making the Glaze
- In a medium saucepan, combine the coke, hot sauce, and honey.
- Cook over medium heat until it comes to a boil.
- Reduce the heat and simmer for 10 minutes.
- The sauce will thicken as it simmers.
- Add the butter to the mixture and stir until it is fully melted and combined.
Thickening the Glaze
- In a small bowl, mix together the cornstarch and water to make a smooth paste.
- Slowly add the paste to the sauce and stir until it has thickened. Adding cornstarch will help the glaze stick to the wings better.
- Allow the glaze to simmer for 2 more minutes.
Glazing the Wings
- Remove the wings from the oven and let them cool for a few minutes.
- Dip the wings into the glaze (brush them on with a basting brush), making sure they are evenly coated. You may work in batches to ensure all the wings are evenly coated.
- Place the glazed wings back on the baking sheet.
- Return the glazed wings to the oven and bake for another 10 minutes or until the glaze is sticky and golden brown. Keep an eye on the wings as they cook to make sure the glaze does not burn.
- Brush the wings with additional glaze and broil at 500°F for the final 2-3 minutes of cooking to caramelize the glaze and add a crispy texture.
Keep your screen on while you cook.
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Notes
u003cliu003eu003cstrongu003eMarinate the wingsu003c/strongu003e for at least an hour, but for best results, marinate for 2-4 hours or overnight.u003c/liu003eu003cliu003eu003cstrongu003eUse high-quality dark rumu003c/strongu003e, such as Appleton Estate spiced rum.u003c/liu003eu003cliu003eu003cstrongu003eBake the wings in the oven,u003c/strongu003e rather than frying, for a healthier option.u003c/liu003eu003cliu003eu003cstrongu003eBrush the wingsu003c/strongu003e with additional glaze during cooking to enhance the flavor (this step is optional).u003c/liu003eu003cliu003eTo ensure that the chicken wings are juicy on the inside and crispy on the outside, it's important to u003cstrongu003ebake them at theu003c/strongu003e u003cstrongu003eright temperatureu003c/strongu003e (400°F) for the u003cstrongu003eright amount of timeu003c/strongu003e (25-30 minutes). Additionally, it's important to baste the wings with the glaze towards the end of cooking, giving them just enough time to caramelize and become sticky, but not so much time that the glaze burns.u003c/liu003eu003cliu003eu003cstrongu003eUse a meat thermometer u003c/strongu003eto ensure the wings are fully cooked to an internal temperature of 165°F.u003c/liu003eu003cliu003eu003cstrongu003eLet the wings rest for 5 minutesu003c/strongu003e u003cstrongu003ebefore servingu003c/strongu003e to allow the juices to redistribute.u003c/liu003eu003cliu003eu003cstrongu003eMake sure the glaze is thick enough.u003c/strongu003e If the glaze is too thin, it will run off the wings and not stick properly. If the glaze is too thick, it may become too sticky and not caramelize properly. To ensure the perfect consistency, cook the glaze until it has thickened slightly and coats the back of a spoon.u003c/liu003eu003cliu003e Understand what au003ca href=u0022#corn-starch-slurry-rum-and-coke-recipeu0022u003e cornstarch slurryu003c/au003e is and how it works.u003c/liu003eu003cliu003eu003cstrongu003eUse a broiler for the final few minutes u003c/strongu003eof cooking to caramelize the glaze and add a crispy texture.u003c/liu003eu003cliu003eu003cstrongu003eExperiment with different types of cokeu003c/strongu003e, such as cherry or vanilla, for a unique twist on the classic recipe.u003c/liu003eu003cliu003eu003cstrongu003eLeftovers are good for about 3-4 daysu003c/strongu003e, but after that, the risk of food poisoning starts to increase. If you don't think you'll be able to eat them within 4 days, it's best to freeze them right away. Just make sure they've cooled down to room temperature before storing them in the freezer. Better safe than sorry!u003c/liu003eu003cliu003eIt is important to u003cstrongu003ecalibrate your oven regularlyu003c/strongu003e to ensure that your recipes turn out correctly. Ovens can drift from their set temperatures over time, so it is a good idea to check the calibration every few months.u003c/liu003eu003cliu003eu003cstrongu003eI u003cstrongu003ehighly recommend reading through the recipe in full a couple of times before starting tou003c/strongu003e ensure that you know exactly what to expect and can prep accordingly. This can help to prevent any mistakes or surprises during the cooking process and will help you to achieve the best possible results. It's also a good idea to gather all of your ingredients and equipment beforehand to make the process as smooth and efficient as possible. u003c/strongu003eu003c/liu003eu003cliu003eu003cstrongu003eu003cstrongu003eProper preparation, or u0022mise en place,u0022 is key to successful cooking. u003c/strongu003eGather all ingredients and have them measured and ready before cooking to avoid forgetting important items and focus on the cooking process. This technique can save time, prevent frustration, and improve the outcome of your recipe. Remember to use mise en place to prepare all ingredients before cooking.u003c/strongu003eu003c/liu003eu003cliu003eu003cstrongu003eu003cstrongu003eu003cstrongu003eTo make grocery shopping and recipe-saving easier, you can generate a shopping list of all the ingredients and save the recipe with a single click. (scroll ↓).u003c/strongu003eu003c/strongu003eu003c/strongu003eu003c/liu003e
