Chicken Wings (United States)

      When I was learning about the art of cooking, one of my instructors told me something I would never forget.  “If you can’t seem to catch a break cooking food that is actually good, open a sports bar.  The food is cheap to make, you attract a great deal of people with alcohol alone, and as long as you have a wing night you’ll make a killing.”   Moral of the story,  Americans like wings.  Barbecued, boneless or breaded; Chicken Wings are an appetizer that consumers just can’t seem to get enough of. 
      Now the jury is still out on this statement, however, I find that the best way to serve a chicken wing is to fry them till well cooked, and bath them in a great barbecue sauce.  Breading is always an option, however if the wings are smaller then you lose the chicken flavor to the thick breading.  
      It is very seldom that I will take the time to make barbecue wings but when I do, I make my cherry cola barbecue sauce.  Sweet and tangy , the flavors of cherries and cinnamon blend together in this sauce to make a flavor which few can resist.  This recipe does make extra sauce, which many of my foodie fellowship says tastes great with pork, so please give it a try. 

Cherry Cola Barbecue Wings

6 pounds chicken wings (See Note *)

8 cups canola oil

5 cups flat cherry cola (See Note*)

2 cups cherry preserves

1/4 cup molasses

3 tablespoons cinnamon

2 teaspoons Red Pepper flakes

1/4 cup cider vinegar

In a large dutch oven heat the oil  to 350*.  Place a portion of the chicken wings into a pan to fry, making sure not to crowd the pan.  Cook the wings for 8-10 minutes or until the juices run clear.  Place the cooked wings on a paper towel lined plate to drain.

Meanwhile, in a large sauce pan bring the cherry cola to a boil.  Continue to boil until the cola has reduced to 2 cups, this should take about a half and hour.  Pour the preserves and the molasses into the cola.  Stir over medium heat until the ingredients are well combined and the sauce begins to thicken.  Add in the remaining ingredients and mix well.  Reduce the heat to low and allow the sauce to continue cooking for another half an hour.  Giving a quick stir every five minutes to prevent the sauce from sticking. 

Once all of the wings have been fried and are golden place the wings into a container.  Pour the sauce over the wings and place the lid on top of the container.  Give the container a good shake to coat all of the wings evenly.  Allow to stand for five minutes before serving.