Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.

OK

Rum and coke chilli lime glazed chicken wings

By Jen G on 18th Oct, 2014

Rum and coke chilli lime glazed chicken wings

Method

  1. Tip the sugar, coke, rum, lime zest and juice and chopped chillies all in a big thick bottomed sauce pan.
  2. Bring slowly to a boil stirring until the sugar is dissolved.
  3. Once it is boiling keep it on a steady roll, not too high so that it doesn't burn, keep stirring often. You need to reduce the mixture till it is going syrupy. As close as you can get to cough mixture consistency. Or runny honey. This will take a while, at least 15 minutes, up to 45 minutes max, keep watching and stirring!
  4. Meanwhile pop all your chicken wings in a big roasting tin that has been double lined with foil (the glaze is a pig to wash off later, make life easy for yourself) and season them well with salt and pepper. Moving them around so they are seasoned all over.
  5. Pour half the glaze over the wings, keeping some back for a second coat. If you have time now then you could leave the wings to marinade in the glaze for at least an hour, longer if you have it. If not, proceed to the next step now!
  6. Put your fan oven on to 170 deg C, or heat your barbecue if you are using one.
  7. Bake or grill the wings until burnished and sticky glazed brown, turning every five minutes, after 15 minutes add the second half of the glaze. If you can, brush on several coats during the cooking using a pastry brush or better still a big bunch of thyme tied together with string.
  8. If using an oven cook for a further 10-15 minutes, until all the glaze is glossy and the wings are cooked through. If barbecuing make sure the wings are cooked through before serving. Check the joints, if they come apart easy and don't appear pink it is done!
  9. Allow to rest for five minutes before serving with oodles of napkins in piles of 5, scatter the tops with extra sliced chillies and lime zest.
  10. Lap up the mmmm's aaaaahhhh's and yums.

Recipe Notes

  • This glaze works brilliantly with ribs and salmon too.
  • You could switch out the rum for bourbon or Jack Daniel's or even brandy.
  • A kick-ass meal needs a bruiser of a beer. Brewdog out of Scotland seems to be on more supermarket shelves than any other craft brewer in the country and their flagship Punk IPA (Sainsbury's, Tesco and Waitrose) is bang on the money. 
Twitter Google + Facebook Pinterest LinkedIn Email