Photo Credit: Eric Akis  Source: Times Colonist

By: Eric Akis / Times Colonist

Wings with Asian-style Coca-Cola BBQ Sauce

Chicken wings roasted and then simmered and glazed with a sweet, sour and spicy sauce spiked with Coca-Cola. You could half or double this recipe, if desired.

Preparation time: 20 minutes

Cooking time: About 40 minutes

Makes: 30 wings

For the sauce

12 oz (1, 355 mL can) Coca-Cola (see Note 1)

3/4 cup smoky-tasting barbecue sauce (I used Bulls-Eye brand)

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 tsp sesame oil

2 tsp hot Asian-style chili sauce, such as Sriracha, or to taste

For the wings

30 chicken wingettes or drumettes, or a mix of both (see Note 2)

3 Tbsp vegetable oil

• salt and freshly ground black pepper, to taste

1 Tbsp toasted sesame seeds, or to taste (see Note 3)

2 or 3 green onions, very thinly sliced

Preheat the oven to 450 F. Place sauce ingredients in a very large skillet (mine was 12 inches wide) or shallow and wide pot (see Note 4).

Set pan over medium-high heat and bring sauce to a gentle simmer. Simmer sauce five minutes, then remove from the heat and set it aside for now.

Line a large baking sheet (mine was 18 by 13 inches), or two smaller ones, with parchment paper. Place wings in a bowl with the oil and toss to evenly coat the chicken. Arrange wings in a single layer on the baking sheet. Season the wings with salt and pepper. Roast wings 20 minutes. Now turn each wing over and roast 10 minutes, or until light golden brown. Remove wings from the oven.

Set the pan with the sauce over medium heat and return to a simmer. Add the wings, turn to coat with the sauce, and simmer five to seven minutes, until sauce thickens a bit and starts to cling to the wings. During this process, carefully turn the wings occasionally, trying not to break the skin on the wings.

Lift wings from the pan with tongs and arrange on a platter. Spoon some of the sauce on the wings. Now sprinkle wings with sesame seeds and green onion. Serve any leftover sauce in the pan in a bowl for dipping.

Note 1: Don’t use Diet Coke in this recipe; its flavour and aftertaste won’t blend as well with the other ingredients.

Note 2: Chicken wingettes are the middle portion of the wing near the tip. Chicken drumettes are the meaty section attached to the breast. Most groceries stores sell chicken wings cut this way.

Note 3: Roasted sesame seeds are sold in bags or bottles at some supermarkets. If you can’t find them, cook regular sesame seeds in a skillet set over medium heat a few minutes, until lightly toasted.

Note 4: If you don’t have a very large skillet or wide pot, divide the sauce and roasted wings between two smaller pans.

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