Chicken Wings Braised in Coca-Cola

Final Product

In one of the episodes of MasterChef Australia, Matt Preston demonstrated his Cola-baked Chicken Wings. It immediately brought back memories of the many BBQs during my school days where we experimented with different types of marinades mainly because in Singapore, Marijuana and other recreational drugs carry heavy penalties which would seriously inconvenience life.

One of the best and easiest marinades was to bung in a can of Coke into a tray of beef, chicken, lamb or just about any meat and wait for 30 minutes. Occasionally, when someone’s parents was away, we’d add bourbon, just to kill any germs that might be around, you know. Hygiene is not a greeting.

Anyway, cooking with Coca-Cola has been around for many years in many cultures because Coca-Cola has conquered more countries than any army in the world and here’s my contribution.

Untitled

Notice the clean bones in the background? Yup. 🙂

Chicken Wings Braised in Coca-Cola

This is a lovely slow-cooked dish where the final result is a chicken wing whose meat you can gently unwrap from the bone with a spoon. The basic idea is to braise the chicken and have the liquid reduce into a deliciously sticky gravy.

It is an Asian-American recipe which I’ve adapted from the Candler family (original owners of the Coca-Cola Company) and Matt Preston of MasterChef Australia.

Ingredients: (Serves 2)

  • 1 kg Chicken Wings (or Drumlets, etc)
  • 1 Yellow Onion, grated
  • 3 Garlic cloves, grated
  • Juice of 3 Large Limes
  • 1 cup Brown Sugar
  • 3 tbsp Colman’s Dry Mustard Powder
  • ¼ cup Dark Soy Sauce
  • 440ml Coca-Cola Classic

Method:

  1. Preheat oven to 140° C.
  2. Mix all ingredients except the chicken into a bowl and mix well.
  3. Put the chicken into a baking tray and pour in the mix.
  4. Bake the chicken in the oven for 3.5-4hrs, turning the chicken pieces over every 1.5hrs.
  5. Remove the oven and serve hot with rice and a dry Riesling.

Notes:

  • Everything should be at room-temperature; adding cold Coke into a warm oven increases cooking time dramatically.
  • Arrange the chicken in a single layer in the baking tray.
  • The liquid should just cover the chicken.
  • Do not use other diet or flavored-cola, e.g. Cherry Coke, Coke Zero etc.
  • To save on scrubbing, use disposable baking trays.
  • The baking time is just a guideline, at the 3-hr mark, check the doneness of the chicken and decide if you want to go longer.
  • You may reduce the liquid to a glaze but I like a little gravy for the rice.

Chicken Wing fully unwrapped

It’s like unwrapping a present but this time you eat the wrapping


Posted on 14th Aug 2012 in American, Asian, Recipes

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There Are 4 Comments

 

Eileen commented on September 8, 2012 at 12:32 am


So it would be very ‘watery’ at first when pop into the oven? i hope it wouldn’t get burnt 😛


 

Ivan commented on September 8, 2012 at 10:59 am


Yup! You’ll be putting in a soupy mixture. Remember to turn the wings every 1.5hr or so. The idea is to reduce the liquid to a nice sweet sticky glaze. 🙂


 

Yixiao commented on October 12, 2012 at 5:48 pm


Hey Ivan, what happens if you use diet coke?


 

Ivan commented on October 16, 2012 at 12:12 am


@Yixiao Aspartame breaks down at 180 degrees C, so you lose flavor and sweetness. This means you lose a lot of flavor and the glaze from real sugar if you use diet cola.


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