Being an avid basketball fan (and foodie) I can’t sit and watch a game without a game time snack; and these chicken wings are my favourite! The rub gives the wings a hidden smoky spiciness whilst the sugar and coke make the wings sticky and sweet. Unlike most game time snacks these wings take some time to both prepare and cook. Once the chicken wings have been rubbed it’s best to leave them marinating over night or at least a few hours before cooking them for around two hours.
8 Chicken Wings
Half a can of Coke (can be flat)
1.5 Teaspoons – Paprika
1.5 Teasponns – Cayenne Pepper
2 Tablespoons – Brown Sugar
3 Tablespoons – Brown Sugar
1 Teaspoon – Garlic Granules
1 Teaspoon – Onion Granules
½ Teaspoon – Mustard Powder
1 Teaspoon – Chilli Powder
1 Teaspoon – Cumin
2 ½ Teaspoon – Smoked Paprika
1 ½ Teaspoon – Cayenne Pepper
First you want to make your rub. I always like to make this in bulk (storing it in an air tight container) so it’s always ready to go. To make the rub combine all of the ingredients in a bowl and mix.
Now it’s time to prepare the chicken wings. First you want to separate each wing into the drum, wing and tip (you can throw away the tip). If you have no idea what I’m on about scroll down. To do this, hold your chicken wing and with your thumbs apply a small force to dislocate each joint. Then take a sharp knife and cut through the joint; avoiding as much bone as possible.
Now it’s time to get messy; add a splash of coke to the rub you’re using to make a paste. Add the wings and ensure they are evenly coated. Cover them and place in the fridge for a minimum of two hours but ideally overnight.
Whilst the wings are in the fridge, mix the paprika, cayenne and brown sugar with the remaining coke. If you need to thicken this add more sugar.
Preheat the oven to 180oC, place the wings in a baking tray and cover with tin foil. Place in the centre of the oven for one hour. I always like to use an old metal baking tray, the type you get meals in from the supermarket, as when the coke is added they can be extremely difficult to wash up.
After 90 minutes remove the wings from the oven, uncover and arrange the wings skin side up. Return to the oven for a further 20-30 minutes. By now the sauce should have virtually evaporated, leaving super sticky chicken wings.
Dish up and enjoy!
The Anatomy of a Chicken Wing:
Tune in for my next post; it’ll be the outtakes from this video!!