Mexican Co-Cola Drumsticks

From A Southerly Course by Martha Foose Hall

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 1 (8 ounce) bottle  cola
• 1⁄4 cup  chopped  white onion
• 1⁄4 cup  packed dark brown sugar
• 4  garlic cloves
• 2  tablespoons ketchup
• 1  tablespoon  finely chopped peeled fresh ginger
• 1  tablespoon yellow mustard
• 1  tablespoon Worcestershire sauce
• 1  teaspoon salt
• 4  lbs chicken drumsticks, trimmed of excess fat
•  peanut oil, for frying
• 2  cups chicken broth

Directions

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.
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.
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.