Serves 6-8 as a starter This recipe, adapted from Virginia Willis’ cookbook, “Bon Appetit, Y’all,” is for hands-on noshing. The exact measures are not crucial. Start with fewer hot peppers rather than more. Virginia uses Scotch Bonnets. — Nathalie Dupree
Ingredients 1 cup Coca-Cola 1/2 cup fresh lime juice or apple cider vinegar
11/2cups light or dark brown sugar
3 pounds chicken wings 1 to 3 jalapenos or other small hot peppers, finely chopped
Salt Freshly ground black pepper
Directions Bring the Coca-Cola, lime juice or vinegar, brown sugar and peppers to the boil in a small saucepan. Reduce heat to medium-low and simmer about 30 minutes, until syrupy, and set aside to cool slightly. Prepare the wings by cutting off the tips (reserving them for stock if desired) and cutting the wings in half at the joint with a sharp knife. Move the wings to a large plastic ziploc bag and season to taste with salt and pepper. Pour half the cooled glaze over the wings and stir to coat. Reserve remaining glaze.
When ready to cook, preheat the broiler. Reheat reserved glaze over low heat in a small saucepan. Line a rimmed baking sheet with aluminum foil and move a rack atop the foil. Move the wings to the rack. Broil the wings in the oven 4 inches from the heat for about 10 minutes. Turn the wings over to the other side using tongs, brush with reserved glaze and broil 10 minutes. Remove from oven, move to a warm platter and serve immediately.
Nathalie Dupree is the author of 11 cookbooks, most recently “Southern Biscuits.” Visit Nathaliedupree.com.