Mexican Co-Cola Drumsticks
Since Mexican-made Coca-Colas have gained a cult following, varied myths have sprung up around the south-of-the-border beverage—everything from the notion that it actually contains cocaine (I would think it would be more expensive if it did) to the rumor that only two people have the top-secret formula for Mexican Coke. I know I like it—and kosher Coca-Cola, too. I suppose it’s simply because of the cane sugar used in the recipe instead of the now-standard corn syrup. These drumsticks are ridiculously sticky and messy to eat. Corral any children after dinner to wash their hands, and inspect them well before you turn them loose in the house or fingerprints will be found all about.
This is a completely redneck takeoff on the soy sauce drumsticks at the Red Lantern restaurant in Sydney, Australia.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Combine the cola, onion, brown sugar, garlic, ketchup, ginger, mustard, Worcestershire, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for 1 hour.
Step 2
Remove the chicken from the marinade; set the marinade aside. Pat the chicken dry. In a deep skillet set over medium-high heat, heat 1 inch of peanut oil. Working in batches, fry the chicken, turning occasionally, until the skin begins to crisp and brown, about 7 minutes. Transfer the chicken to paper towels to drain. Discard the oil.
Step 3
Put the marinade and chicken broth into the skillet and bring to a boil over high heat. Reduce the heat to low and add the chicken. Simmer for 15 minutes, turning once. Transfer the chicken to a serving platter. Boil the sauce, stirring occasionally, for 5 minutes or until thickened slightly. Pour the sauce over the chicken.
