Sticky Coke Chicken Wings

1Give them a good rinse under cool running water. This helps wash away any small bone fragments or residue from the packaging. Pat the chicken dry, and place into a large skillet. We are going to marinade the wings, so don't put it on the fire yet.

2To get the coke working on tenderizing the wings, add all of the ingredients (except the chives) to the wings and mix to dissolve the sugar. Cover the pan, and set it aside for 1-Hour.

3After the marinating, remove the lid and set it aside (we aren't using it). Don't drain the marinade, it is the base that softens the wings and it’s going to transform into the glossy, caramelized sauce that makes this dish so special. Place the skillet onto a burner and turn the heat to medium-high. We want to bring things to a rolling boil. Keep an eye on it, and as soon as you see the liquid bubbling vigorously, reduce the heat back down to medium.

4This is where we start the reduction and caramelization process. Every 5-10 minutes, give each of the wings a flip using a pair of tongs. This ensures that the heat reaches all parts of the wing evenly, which helps them cook tenderly and prevents the bottoms from scorching where they touch the pan. As the sauce thickens, you will need to flip more often, so keep an eye on it. Continue cooking until the sauce reduces until it is thick and sticky coating the wings, this may take up to an hour.

5A quick heads-up: the melted sugar in the Coke glaze is extremely hot right now—think lava hot. So you have to resist taking a bite (just for a minute). Using a pair of tongs, carefully move the wings to a platter. Top with a sprinkle of chives to make em pop.