First, mix all your ingredients to make your sauce. Whisk well. Put 20 chicken pieces in a pan on high heat along with the sauce. Stir to coat all wings or legs well. Bring to a boil on high heat and lower heat to medium heat. Cook for about 40 minutes on medium heat or till chicken is cooked all the way through and the sauce is thick. At 40 minutes the sauce should be sticky. Most of the liquid should have boiled down. This is what you want. IIf at the 40 minute mark the sauce is not thick yet, raise the temperature and eventually the sauce will thicken up. Stir one final time before serving onto plate to coat all the chicken nicely.
If sauce gets thin from cooking and the wings are not done yet, just add a little more coke.
Note: If your going to review my recipe, don't give my recipe a poor score if you don't even follow the instructions and add/subtract your own preference. Make the recipe accordingly, and rate it based on those specifications. Some of you folks are cooking this in different ways and adding/subtracting ingredients.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (539g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 7 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 28246.3mg||974 %|
|Potassium 1115.4mg||29 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 51.2g|
|Protein 53.3g||76 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 412
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.