Coca Cola Chicken Wings (Print version)

Sticky chicken wings glazed with Coca-Cola, soy sauce, garlic, and ginger for a savory-sweet crowd-pleasing dish.

# What You'll Need:

→ 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 - 1/2 cup soy sauce
06 - 12 fl oz Coca-Cola
07 - 2 tablespoons brown sugar
08 - 1 tablespoon rice vinegar
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon sesame oil
11 - 2 scallions, sliced
12 - 1 tablespoon sesame seeds

# How to Make It:

01 - Pat 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 chicken wings and cook, turning occasionally, until lightly browned on all sides, approximately 6 to 8 minutes.
04 - In a mixing bowl, whisk together 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, and combine thoroughly.
07 - Transfer wings to a serving platter. Spoon extra glaze over the top and garnish with sliced scallions and sesame seeds. Serve immediately while hot.

# Expert Tips:

01 -
  • The glaze clings to every ridge of the wings and hardens into a glossy, finger-licking coating that tastes both familiar and surprising.
  • You only need one pan and about ten ingredients, most of which you probably already have tucked in the back of your pantry.
  • It works just as well for a casual Tuesday dinner as it does for a party spread, and people always ask what the secret ingredient is.
02 -
  • Don't cover the pan while the wings simmer or the sauce won't reduce properly, you need that evaporation to get the glaze thick and shiny.
  • If the sauce starts to look too dark or begins to smell burnt, pull the pan off the heat immediately and add a splash of water to bring it back.
03 -
  • Use a wide skillet or wok so the wings have room to brown properly, crowding them will trap steam and you'll miss out on that caramelized crust.
  • Taste the glaze halfway through simmering and adjust the sweetness or salt to your preference, every brand of soy sauce and cola is a little different.
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