Coca Cola Chicken Wings (Print Version)

Sticky chicken wings glazed with Coca-Cola, soy sauce, garlic, and ginger. A savory-sweet crowd-pleaser.

# Components:

→ 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 (12 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, optional
11 - 2 scallions, sliced for garnish
12 - 1 tablespoon sesame seeds for garnish

# 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, 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 bowl, whisk together soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour mixture over wings.
05 - Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20 to 25 minutes until sauce thickens and wings are cooked through.
06 - Stir in sesame oil if desired.
07 - Transfer wings to a serving platter. Spoon additional glaze over top and garnish with sliced scallions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The sauce creates itself as it simmers, doing most of the work while you relax and watch the magic happen.
  • Crispy-edged, juicy meat wrapped in a sticky glaze that tastes like you spent way more effort than you actually did.
  • Naturally impressive enough for company but humble enough to make on a random Tuesday night.
02 -
  • Don't skimp on the simmering time—rushing this step will give you thin, runny sauce instead of that signature sticky glaze that makes these wings special.
  • The sauce will continue to thicken slightly as it cools, so if you're worried, it's better to err on the side of a bit too liquid while hot rather than thick while cooking.
03 -
  • Pat your wings completely dry before browning—even a little moisture will prevent that beautiful caramelized crust that adds so much texture and flavor.
  • Don't walk away during the simmer; occasional stirring and basting ensures even cooking and helps the sauce cling beautifully to every piece instead of pooling at the bottom of the pan.
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