Superbowl 53 Sunday Special: Atlanta’s Best Baked Wings in Coca Cola

By on February 1, 2019

Atlanta is not only the home of the superbowl this year, its the home of Coca Cola, the iconic

American  soft drink that has been enjoyed for years.  And yes, coca cola has been added to everything from chocolate cakes to cocktails,  Its fair to say that Coca Cola is America’s own.  Drink up.

Having friends over to watch the big game?  Looking for a go-to crowd pleaser?  This easy to make and easy to eat out of hand food is a win win.  Just remember to buy about 1-1/2 pounds of wings per person.  Yes,  I know it sounds like a lot, but trust me,  those wings will fly.

Stock up on other Atlanta specialties for the big came.  Home of the peanuts in the coke dish,  all you have to do is chill small bottles of coke and hand out salted peanuts.  Everybody knows what to do.  Yum!  And for the hard drinkers in your crowd, buy a bottle of rum and let them make up their own adlib rum and coca cola.

These are tried and true American specialties that just go with the Superbowl when it’s held in Atlanta, as it is this year. Mark Your calendars.

The logical go-withs to wings are large bowls of celery sticks, blue cheese dressing, and plenty of paper napkins to clean up.

Superbowl Sunday Party February 3, 2019  Kickoff is at 6:30 eastern standard time.

Invite your friends over at least a half hour before kick off to get your party up and running.

  • 1 Cup brown sugar
  • 1 12-ounce can Can Coca-Cola®
  • 2 medium yellow  onions, peeled and chopped
  • 4  Cloves garlic, minced
  • 2 Tablespoons soy sauce+  salt and pepper to taste
  • 5 Pounds chicken wings or ribs

preparation

  • TOTAL TIME: 1 hr 15 min
  • Prep Time: 15 min
  • Cook Time: 1 hr
  1. In a large bowl, combine the brown sugar, Coca-Cola®, onions, garlic, soy sauce, salt and pepper. Stir until mixed. Place chicken wings or ribs in sauce mixture. Set aside in the refrigerator for about an hour.  Line 2 9 x 13 pans with foil, add racks and line up the wings on the racks. Bake at 350 degrees for 1 hour, turning once or twice . Serve warm with a side of celery sticks and blue cheese dressing.

 

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”