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1
Position an oven rack 4 inches below the broiler element.
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2
Preheat the broiler.
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3
Line a baking sheet with aluminum foil and place an ovenproof rack on the lined baking sheet.
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4
To make the glaze, in a small saucepan, bring the soda, lime juice, brown sugar, and the chopped jalapeno chiles to a boil over high heat.
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5
Decrease the heat to medium-low and simmer until syrupy, about 30 minutes; keep warm over low heat.
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6
To prepare the chicken wings, cut off the wing tips (reserve the tips to make stock), and halve the wings at the joint.
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7
Place the wing pieces in a large bowl and season with salt and pepper.
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8
Pour about half the glaze over the wings and toss to coat.
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9
Keep the remaining sauce warm over low heat.
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10
To broil the wings, place the glazed wings on the rack set on the baking sheet.
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11
Broil for 10 minutes per side, brushing twice on each side with the reserved glaze.
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12
Transfer to a warm platter, garnish with the sliced jalapeno chiles, and serve immediately.
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13
The glaze can be made ahead, cooled, and refrigerated in an airtight container for up to 3 days.
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14
Bring to room temperature before cooking the wings.
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15
The wings can be completely prepared ahead and reheated in a 350F oven until warmed through, about 10 minutes.
