Coca Cola Chicken Wings (Print version)

Sticky wings glazed in Coca-Cola, soy, garlic & ginger. Sweet, savory perfection ready in 50 minutes.

# 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

# Directions:

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, sautéing for 1 minute until fragrant.
03 - Add chicken wings to the skillet 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 mixture 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 to enhance the nutty flavor profile.
07 - Transfer wings to a serving platter, spoon extra glaze over the top, and garnish with sliced scallions and sesame seeds. Serve hot.

# Expert Tips:

01 -
  • The Coca-Cola reduces into a glaze so glossy and sweet-savory, it clings to every ridge of crispy skin.
  • You only need one pan and about ten ingredients, most of which you probably already have.
  • These wings disappear at parties faster than you can say "double batch."
02 -
  • Do not cover the pan while simmering or the sauce will stay thin and watery instead of reducing into that glossy glaze.
  • If the sauce starts to look too thick or begins 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 without steaming each other.
  • Taste the glaze halfway through simmering and adjust with a pinch more sugar or a splash more vinegar to suit your preference.
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