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Category: Wings
Prep Time: Cook Time: Total Time:
1 12-ounce can cherry cola
2 tablespoons finely chopped fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cherry preserves
24 chicken drumettes
Salt
Ground black pepper
For marinade, in a small saucepan, combine cola, ginger, the 1/4 teaspoon salt and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Boil gently, uncovered for 8 to 10 minutes or until mixture is reduced to 1 cup. Transfer 1/2 cup of the mixture to a small bowl; stir in preserves. Cover and chill until needed.
Place chicken in a resealable plastic bag set in a large bowl. Pour the remaining marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator overnight, turning bag occasionally. Drain chicken, discarding marinade. Sprinkle chicken with additional salt and pepper.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on grill rack over drip pan. Cover and grill for about 30 minutes or until chicken is no longer pink, turning once halfway through grilling and brushing with the reserved preserves mixture during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Makes 8 appetizer servings.
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CHERRY COLA CHICKEN WINGS
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Category: Wings
Prep Time: Cook Time: Total Time:
1 12-ounce can cherry cola
2 tablespoons finely chopped fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cherry preserves
24 chicken drumettes
Salt
Ground black pepper
For marinade, in a small saucepan, combine cola, ginger, the 1/4 teaspoon salt and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Boil gently, uncovered for 8 to 10 minutes or until mixture is reduced to 1 cup. Transfer 1/2 cup of the mixture to a small bowl; stir in preserves. Cover and chill until needed.
Place chicken in a resealable plastic bag set in a large bowl. Pour the remaining marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator overnight, turning bag occasionally. Drain chicken, discarding marinade. Sprinkle chicken with additional salt and pepper.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on grill rack over drip pan. Cover and grill for about 30 minutes or until chicken is no longer pink, turning once halfway through grilling and brushing with the reserved preserves mixture during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Makes 8 appetizer servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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