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The cola adds a subtle caramel flavor and will have you literally licking your fingers.
2 pounds chicken drumettes
2 (9.3-ounce) bottles Tuscanini Cola
4 cloves garlic, minced
6 tablespoons soy sauce
6 tablespoons rice vinegar
1 tablespoon chili garlic sauce or sriracha
2 tablespoons sesame oil
In a small saucepan, add the cola and boil until reduced to about 1/2 cup. Remove from flame and add the rest of the ingredients (except chicken). Let cool.
In a ziplock bag, add the marinade and drumettes. Coat well and let marinade for eight hours or overnight.
Preheat oven to 400 degrees Fahrenheit. Add the drumettes to a pan, in a single layer – don’t let them overlap – with the marinade.
Cook for 40 minutes, flipping the drumettes every 10 minutes until they are nicely caramelized.
Sponsored by Tuscanini
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