COKE CHICKEN DRUMSTICKS RECIPES
COLA CHICKEN DRUMSTICKS RECIPE - FOOD.COM
From Bon Appetit. Simple, delicious and unique. It's definitely best to use Mexican or Kosher Coke, as it contains real cane sugar instead of corn syrup, which makes it taste so much better.
Total Time 1 hours 40 minutes
Prep Time 1 hours
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the cola, onion, brown sugar, garlic, ketchup, ginger, mustard, Worcestershire, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour.
- Remove the chicken from the marinade; set the marinade aside. Pat the chicken dry. In a deep skillet set over medium-high heat, heat 1 inch of peanut oil. Working in batches, fry the chicken, turning occasionally, until the skin begins to crisp and brown, about 7 minutes. Transfer the chicken to paper towels to drain. Discard the oil.
- Put the reserved marinade and chicken broth into the skillet and bring to a boil over high heat. Reduce the heat to low and add the chicken. Simmer for 15 minutes, turning once. Transfer the chicken to a serving platter.
- Boil the sauce, stirring occasionally, for 5 minutes or until thickened slightly. Pour the sauce over the chicken.
Nutrition Facts : Calories 567.3, FatContent 27, SaturatedFatContent 7.4, CholesterolContent 245.7, SodiumContent 1005, CarbohydrateContent 16.7, FiberContent 0.4, SugarContent 14.3, ProteinContent 60.6
COLA CHICKEN DRUMSTICKS RECIPE - FOOD.COM
From Bon Appetit. Simple, delicious and unique. It's definitely best to use Mexican or Kosher Coke, as it contains real cane sugar instead of corn syrup, which makes it taste so much better.
Total Time 1 hours 40 minutes
Prep Time 1 hours
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the cola, onion, brown sugar, garlic, ketchup, ginger, mustard, Worcestershire, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour.
- Remove the chicken from the marinade; set the marinade aside. Pat the chicken dry. In a deep skillet set over medium-high heat, heat 1 inch of peanut oil. Working in batches, fry the chicken, turning occasionally, until the skin begins to crisp and brown, about 7 minutes. Transfer the chicken to paper towels to drain. Discard the oil.
- Put the reserved marinade and chicken broth into the skillet and bring to a boil over high heat. Reduce the heat to low and add the chicken. Simmer for 15 minutes, turning once. Transfer the chicken to a serving platter.
- Boil the sauce, stirring occasionally, for 5 minutes or until thickened slightly. Pour the sauce over the chicken.
Nutrition Facts : Calories 567.3, FatContent 27, SaturatedFatContent 7.4, CholesterolContent 245.7, SodiumContent 1005, CarbohydrateContent 16.7, FiberContent 0.4, SugarContent 14.3, ProteinContent 60.6
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Total Time 40 minutes
Category Dinner, Lunch, Main Course
Cuisine American, Chinese
Calories 215 kcal per serving
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