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12
chicken wings (about 2 1/2 pounds total)
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1
cup Coca-Cola®
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1/4
cup reduced-sodium soy sauce
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2
tablespoons dry sherry or dry white wine
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3
thin slices peeled fresh ginger
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2
cloves garlic, thinly sliced
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1/4
teaspoon crushed red pepper
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2
tablespoons vegetable oil
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1
tablespoon sesame seeds, toasted
1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.
2. For marinade, in a small bowl combine cola, soy sauce, sherry, ginger, garlic, and crushed red pepper. Pour marinade over chicken wings. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 hour, turning bag occasionally. Drain chicken wings, reserving marinade. Pat wings dry with paper towels.
3. In a 12-inch skillet heat oil over medium-high heat. Add chicken wings; cook about 10 minutes or until brown on both sides, turning occasionally to brown evenly. Drain off fat. Pour the reserved marinade over chicken wings.
4. Bring to simmering. Cook, covered, for 5 minutes. Cook, uncovered, about 10 minutes more until chicken is no longer pink and marinade is slightly thickened, turning wings once. Transfer to a serving platter. Garnish with sesame seeds.
- Servings Per Recipe 12,
- Calories 249,
- Protein (gm) 18,
- Carbohydrate (gm) 3,
- Fat, total (gm) 18,
- Cholesterol (mg) 73,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 5,
- Sugar, total (gm) 2,
- Vitamin A (IU) 146,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 264,
- Potassium (mg) 155,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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