Coca Cola Chicken Wings (Printer-friendly)

Sticky wings glazed in Coca-Cola, soy, garlic, and ginger—a crowd-pleasing Asian fusion appetizer.

# Ingredient List:

→ Chicken

01 - 2.5 lbs chicken wings, split at joints, tips discarded

→ Marinade & Sauce

02 - 1 tablespoon vegetable oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh ginger, minced
05 - ½ cup soy sauce
06 - 1 can (12 fl oz) Coca-Cola
07 - 2 tablespoons brown sugar
08 - 1 tablespoon rice vinegar
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon sesame oil, optional
11 - 2 scallions, sliced for garnish
12 - 1 tablespoon sesame seeds for garnish

# How-To Steps:

01 - Pat the chicken wings dry with paper towels to remove excess moisture.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.
03 - Add the chicken wings and cook, turning occasionally, until lightly browned on all sides, approximately 6 to 8 minutes.
04 - In a mixing bowl, combine soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour the mixture over the wings.
05 - Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20 to 25 minutes until the sauce thickens and becomes sticky and wings are cooked through.
06 - Stir in sesame oil if using.
07 - Transfer wings to a serving platter. Spoon extra glaze over the top and garnish with sliced scallions and sesame seeds. Serve hot.

# Expert Advice:

01 -
  • The sauce thickens into a sticky, glossy coating that clings to every bite without being overly sweet.
  • You only need one pan and less than an hour to turn out wings that taste like you labored all day.
  • The balance of soy, ginger, and cola creates a flavor that feels familiar and surprising at the same time.
  • They work equally well as a shareable appetizer or the main event over rice.
02 -
  • Do not skip drying the wings, wet skin will steam instead of sear and you'll lose that caramelized edge.
  • The sauce will look thin at first but it thickens dramatically in the last ten minutes, so resist the urge to add cornstarch.
  • If the glaze reduces too fast and starts to scorch, add a splash of water and lower the heat immediately.
03 -
  • Use a wide skillet or wok so the wings have room to brown evenly without crowding.
  • Taste the glaze halfway through simmering and adjust soy or sugar to your preference before it thickens too much.
  • If you want extra crispy skin, finish the glazed wings under the broiler for 2 minutes, watching closely so the glaze doesn't burn.
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