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Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Cola and Rum-Glazed Chicken Wings with Wasabi Furikake
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- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 595
- Total Fat
- 32 g
- Saturated Fat
- 8 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 40 g
- Cholesterol
- 252 mg
- Sodium
- 834 mg
These crispy oven-baked wings are coated with a sweet-savory glaze of cola, dark rum, orange marmalade and Japanese curry powder for layers of caramelized flavor. A finishing sprinkle of wasabi furikake adds umami and a subtle kick. They’re an easy crowd-pleasing appetizer, no deep-frying required.
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 595
- Total Fat
- 32 g
- Saturated Fat
- 8 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 40 g
- Cholesterol
- 252 mg
- Sodium
- 834 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F.
- Place the cola, brown sugar and marmalade in a large saucepan and set over medium-high heat. Bring to a boil, stirring and scraping the bottom to prevent scorching. Lower the heat and cook until reduced enough so the mixture coats the back of a spoon and holds a line when a finger is dragged across, 15 to 20 minutes. Stir in the rum and simmer to cook off the alcohol, about 3 minutes. Transfer to a liquid measuring cup; the sauce should yield about 2/3 cup. Set aside.
- Meanwhile, place the chicken wings in a large bowl and add the Japanese curry powder, granulated garlic, baking powder, oil and 1 tablespoon kosher salt. Mix until evenly coated. Set a wire rack over a sheet pan and place the wings on the rack. Bake until crisp, 45 to 50 minutes, flipping the wings about halfway through the cooking time.
- Once the wings are cooked, place them in a large bowl and toss with about 1/2 cup of the cola sauce. Sprinkle with wasabi furikake and serve. Pass the remaining sauce on the side or refrigerate it in an airtight container for up to 2 weeks.
