Coca Cola Chicken Wings (Printable Version)

Sticky chicken wings glazed with Coca-Cola, soy sauce, garlic, and ginger for an unforgettable sweet-savory flavor.

# 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 - 1 can 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 to the skillet 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 fully cooked through.
06 - Stir in sesame oil if desired for enhanced flavor.
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 reduces into a shiny, finger-licking glaze that tastes like takeout but costs almost nothing.
  • You only need one pan and about ten ingredients, most of which you probably already have.
  • They disappear fast at parties, and people always ask what makes them taste like that.
  • Even picky eaters who wrinkle their noses at the mention of soda end up reaching for seconds.
02 -
  • Don't skip drying the wings, I learned this the hard way when my first batch turned grey and rubbery instead of caramelized.
  • The sauce will look thin at first, but resist the urge to turn up the heat, slow simmering is what transforms it into that shiny, sticky glaze.
  • If your pan gets too crowded, the wings will steam instead of sear, so work in batches if you need to or use a wider skillet.
03 -
  • Use a wide, shallow pan instead of a deep pot so the liquid evaporates faster and the wings have room to brown without crowding.
  • Taste the sauce halfway through simmering and adjust the soy or sugar if it needs more balance, every brand of Coke and soy sauce is a little different.
  • Save a few fresh scallions and sesame seeds for the very end, adding them too early means they lose their color and crunch.
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