Cola-hot-wings-web

The Hang Fire girls’ cola hot wings

Chicken wings are always popular and this tasty recipe is super-easy to make.

By , 28 May 2019

(10 votes)

The Hang Fire girls’ cola hot wings
  • Prep: 10 Mins
    Cook: 1 Hour 5 Mins
    plus marinating

  • Serves: 6

Nutritional Info
Each 283g serving contains
  • Energy

    1634KJ

    391KCAL

    20%
  • Fat

    16.7g

    med

    24%
  • Saturates

    4.5g

    med

    23%
  • Sugars

    26.3g

    med

    29%
  • Salt

    2.72g

    high

    45%
of your reference intake.
Typical energy values per 100g: 577kJ/138kcal.
Ingredients
  • 12-15 chicken wings
  • For the cold brine
  • 2 x 330ml cans cola (not low-cal)
  • 3tbsp hot pepper sauce
  • 1tsp onion powder
  • 4 cloves garlic, peeled
  • 1tbsp fine sea salt
  • 1tsp cracked black pepper
  • For the rub
  • 100g Yardbird Rub (below)
  • 2tsp cayenne pepper
  • Oil, for rubbing
  • For the Yardbird rub
  • 3tbsp garlic granules
  • 3tbsp paprika
  • 2tbsp white sugar
  • 2tbsp dried rosemary
  • 2tbsp dried oregano
  • 2tbsp English mustard powder
  • 2tbsp coarsely ground black pepper
  • 2tbsp celery salt
  • 2tbsp fennel seeds
  • 1tsp turmeric
  • For the cola BBQ sauce
  • 330ml can cola (not low cal)
  • 300g ketchup
  • 1tbsp tomato purée
  • 6tbsp Worcestershire sauce
  • 1tbsp hot pepper sauce
  • 1tbsp smoked paprika
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1tsp coarsely ground black pepper
Method
  • In a large bowl, whisk the ingredients for the cold brine together until combined. Add the chicken wings and stir to make sure they are well covered. Cover with clingfilm and leave in the fridge to marinate for 3-5 hrs.

  • Discard the marinating liquid and pat the wings dry with kitchen towel. In a bowl, mix together the Yardbird Rub and cayenne pepper then put in a shaker. (Store any leftover Yardbird Rub in an airtight jar to use another time.) Rub the wings with a little oil and sprinkle liberally with the rub mixture. Leave in the fridge until you’re ready to grill.

  • Preheat your grill to low to medium. Put the chicken wings on the grate over indirect heat and cook for 30 mins

  • Meanwhile, put the ingredients for the cola barbecue sauce in a pan and whisk over a high heat for a few minutes, until the mixture comes to the boil. Reduce the heat to low and simmer, stirring occasionally, for 20 mins until thickened.

  • Pour ⅓ of the cola sauce into a small bowl and set aside. Transfer the rest to a jar and allow to cool completely before storing in the fridge for another time; it will keep for up to 1 month.

  • After the wings have been cooking for 30 mins, brush with the cola sauce then close the lid of the barbecue. Cook for 10-15 mins to allow the cola glaze to set.

  • Test the chicken is cooked through – the juices should run clear when a skewer is inserted into the thickest part of the wing. Transfer to a plate and serve with the remaining cola barbecue sauce for dipping.