4 pounds chicken wings, wing tips removed and discarded, then cut in half at joint
Nonstick cooking spray
2 tablespoons white sesame seeds
4 green onions, thinly sliced (about 3 cup)
Celery sticks (optional)
In large bowl, whisk together cola, garlic,
ginger, brown sugar, soy sauce, mustard, sesame
oil and cayenne. Makes about 2½ cups marinade.
Divide wings into 2 large zip-top plastic bags;
pour 1¼ cups cola mixture into each bag. Seal
bags and refrigerate 2 hours to marinate.
Preheat oven to 425º. Line rimmed baking
pan with foil; spray with nonstick cooking spray.
Remove wings from marinade; reserve marinade.
Place wings in single layer on prepared baking
pan. Bake 25 to 30 minutes or until wings are
golden brown, turning once halfway through
Meanwhile, in medium saucepan, cook
reserved marinade over medium heat 10 to 12
minutes or until thick, syrupy and reduced to
about ¾ cup.
Meanwhile, in nonstick medium skillet, toast
sesame seeds over medium-low heat 3 to 4
minutes or until golden, stirring frequently;
transfer to plate.
Transfer wings to large bowl and toss with
reduced marinade and green onions. Serve
sprinkled with sesame seeds along with celery
sticks, if desired.